.png?width=280&height=83&name=TinySpoonLogo--w-registered-trademark%20(1).png)
Tiny Spoon Chef in the Media: WGN TV Chicago
Tiny Spoon Chef founder Janice Carte was featured on WGN TV Chicago, bringing a taste of Tiny Spoon Chef to your kitchen!
Janice showcased some brunch recipes, including homemade whole protein pancakes, discussed the value of hiring a personal chef for holiday feasts and parties and the story behind Tiny Spoon Chef.
Check out the full feature here and the recipes below to make at home!
Mexican Breakfast Hash:
1 red onion, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
3 cloves of garlic, minced
1 japanese sweet potato, scrubbed & cut into 3/4" cubes
1 orange sweet potato, scrubbed & cut into 3/4" cubes
2 carrots, peeled and diced
1/4 c water
8 oz bulk breakfast sausage (chicken or pork)
1 can black beans, rinsed & drained
3 cups curly kale, de-stemmed, washed and rough chopped
1/4 c cilantro leaves, chopped
2-3 T olive oil
1 1/2 t chili powder
1 1/2 t cumin
1 t oregano
1 t coriander
1/2 t smoked paprika
salt to taste (approx 1 1/2 t salt total)
pepper to taste
Optional for serving:
1 avocado
Greek yogurt
1 lime
Pickled red onions
Hot sauce
Queso fresco
Heat a large skillet over medium-high heat and, when hot, add 1 T olive oil and swirl to coat the pan. Add the bulk sausage to the pan and when the bottom is browned, break up the meat. Continue to cook until browned and broken into small pieces. (**The meat will render some additional fat and you may have enough for the dish depending on what style of sausage you choose.)
Add onions and bell peppers to the pan and saute for 1-2 minutes or until the veggies start to soften. Add the garlic and cook until fragrant. Season with a touch of salt & pepper.
Remove from the pan, leaving the fat behind, and return the pan to the stove.
Add carrots and both kinds of sweet potatoes to the pan and toss to coat them in the rendered fat. (If you are using a lean sausage you may need to add a bit more olive oil here!) Add 1/4 cup of water to the pan and immediately cover for 2-3 minutes. When the potatoes are about halfway cooked (they will still be firm in the middle) remove the lid and allow the water to cook off.
Return the sausage, peppers, onions & garlic back to the pan with the black beans, too. Season with chili powder, cumin, oregano, coriander, smoked paprika and more salt, to taste. Continue to saute and stir until the spices are fragrant and the potatoes cook all the way through - the carrots may still have some bite, but this is a good thing!
Stir in the curly kale and allow to wilt for 2 minutes. Add the cilantro and turn off the heat.
To serve: Spoon the hash into bowls and top with Greek yogurt, diced avocado, a squeeze of fresh lime juice, pickled red onions, queso fresco and hot sauce.
Interested in having a Tiny Spoon Personal Chef? Give us a shout and let's make it happen!