Later On

A blog written for those whose interests more or less match mine.

Breakfast this morning

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I cook my breakfast in a 2-qt All-Clad Stainless sauté pan, which has a lid. Here is this morning’s breakfast, with comments:

2 tsp extra-virgin olive oil (and lately I’ve been using this one)
1 bunch scallions, chopped (including leaves)
6 stalks asparagus, chopped
1 jalapeño, chopped (with core and seeds)
10-12 cherry tomatoes, sliced
greens of some sort—this morning, 2 baby Shanghai bok choy, chopped
1 cup (approx) oyster mushrooms, stems and caps, chopped
pinch of salt and several grindings black pepper

I also add some sort of protein: a slice of ham, chopped; a sole fillet, cut into pieces; some bay scallops; “sea-food medley” (sold frozen: pieces of cuttlefish, octopus, clam, etc.); frozen clam meat; frozen oysters; and so on. This morning: squid-carved.

I just happened to see this in my local supermarket whose clientele includes a good representation of Chinese. That’s also where I get various greens, bitter melon, chicken hearts, etc. In fact, I had stopped to buy chicken hearts for my breakfast, but they were out, and these carved squid looked intriguing. So, continuing the recipe:

several pieces of carved squid

Bring heat to the high edge of medium and cook covered for about 8-10 minutes, stirring occasionally. I did add a splash of soy sauce, just for the heck of it.

2 eggs, cracked and added on top of the vegetables and squid.

Cover and cook for two minutes, then scoop into a bowl and enjoy.

I never heard of carved squid. They were quite tasty and tender.

The recipe is 3 WW points from the olive oil. Everything else is 0 points.

Written by Leisureguy

27 February 2019 at 9:35 am

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