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!
