22. Cupboard Challenge: eggs, potatoes, chipotles, onions, quinoa, spinach, garlic

The challenge is to make a late breakfast with what I have on hand.

I put a red potato in the oven and started sauteing some onions. I added garlic to them when they were getting brown, then two chopped chipotle peppers, about a quarter pound of baby spinach, a few T of cooked red quinoa,and a beaten egg. Then I took a potato out of the oven, sliced it, and finished it on the grill pan.

The dominant taste was chiptotle. I didn't mind, but for guests I would have used only one half of a pepper to let some of the other flavors shine. This dish was essentially San Francisco Joe with chipotles and quinoa, without the meat.

21.. Spinach & Red Quinoa

I took some olive oil and sauteed a clove of garlic, then mixed in some spinach. When it was wilted, I added some red quinoa I had cooked the day before in the usual way, and warmed it up. This was perfect accompaniment to the leftover cod from the night before. It could have been vegan main course too, if I hadn't used butter in the quinoa.

18. SF Joe (3): vegetarian version

Here I made San Francisco Joe in a meatless version, with Quinoa and no sausage. Accompanied by some siracha and orange slices for lunch.

Ingredients were onion, garlic, egg, spinach, jalapeños, leftover quinoa. I should have remembered the parmesan.