“Whateva you got” Pizza

Absolutely necessary ingredients:
Bread (either pita bread or a sandwich wrap)
Tomato sauce
Cheese (any kind)
Random toppings

Fantasy ingredients:
Whole wheat sandwich wrap bread
Roasted Garlic Marinara Sauce
Mozzarella
Kalimata olives
Baby portabella mushrooms
Fresh basil leaves
Onions
Green peppers
Zucchini

I’m guessing an elaborate ‘how to’ explanation is unnecessary.


Now I must admit; this is not a new idea. If we were to go back and find the historical founder of ‘Whateva you got” pizza it would probably be a desperate college student stuck inside during a snow day with no hope for a pizza delivery.
Another confession: I am not even the master of ‘whateva you got’ pizza. I think that title belongs to my crafty sister, Simone, who has given me a whole new take on pita bread.


However, I have been emboldened to write about this perhaps familiar meal because I have been eating so much of it on my new student regime. I even used turkey bacon as a topping the other day - I was a little disappointed. Hopefully by mentioning it I am jogging your memories. This will have one of two effects: 1) you will be so grateful to me for having reminded you of this long-forgotten option on those nights you don’t feel like whipping up a real meal; or 2) you will be filled with relief that you are past the ‘whateva you got’ pizza phase of life and feel infinite amounts of pity for me. Either way, I’m doing you a favor.

New from Studio 33

Now that I’ve moved to Pittsburgh and am enjoying/wallowing in my sudden abundance of ‘alone time’ and ‘private space’ that do not exist in Senegal, I feel it is time to contribute to this long-neglected blog. After living rather lavishly in a rooftop paradise in Dakar, I am now in the petit Studio 33, small by comparison to my Dakar digs, but pretty lofty by New York standards. My tiny kitchen has room for one and it’s just as well, as I am cooking only for one these days. Hopefully there will be two of us here come January.

Studio 33 just so happens to be strategically placed within walking distance to Giant Eagle (local supermarket chain), Trader Joe’s and Whole Foods as well as a handful of small specialty food boutiques. All of this means more exciting meals for me and scrumptious blog posts for you.

I hope your mouths are watering in anticipation of the gastronomic goodness I am about to share.

Lemon rubbed Chicken with Mushrooms & Asparagus

Ingredients:

Chicken breasts

Fresh asparagus

Baby portabella mushrooms (sliced)

Cherry Tomatoes (sliced in half)

Teaspoon of minced garlic

Half of a juicy lemon

Salt and pepper to taste

Cut the chicken breasts and half and place in a bowl. Rub in salt, pepper, minced garlic and lemon juice. Place on greased sauce pan with sliced cherry tomatoes and mushrooms. Cover and let simmer until chicken is cooked.  Add fresh asparagus and let simmer for 3 more minutes or until asparagus is bright green. Add water as needed for steam effect. Add a salad topped with a dollop of humus and enjoy!