Trying to resist the waffles that I made for my kids, I needed something quick to eat for breakfast.

I grabbed an iron skillet, a spoon and a fork and 4 minutes later had these quick eggs full of probiotics.

 

2   eggs

1 TBSP organic cold pressed coconut oil

1 TBSP organic butter

TBSP organic miso 

2 TBSP BAO Cultured Spicy Slaw

1. Heat the iron skillet on low.

2. Add the coconut oil and the butter to the skillet.

3. When the butter melts, crack the two eggs into the skillet.

4. Mix the BAO Spicy Slaw and the miso in a bowl.

5. When the whites of the egg set, scramble in the skillet unit everything is set.

6. Scoop the eggs into the bowl wit the BAO mixture and mix together. 

7. Eat it while it is hot. 

total time 5 minutes

 

 

Scalion Pancake is an easy cloud pleaser and we have added a little culture to it.

It is a great "do ahead and freeze "

Gather a cuisinart, damp towel, rolling pin, brush,  cutting board and knife, saute pan

Flour          2 cup

Salt            2 tsp

Hot water  1 cup

sesame oil 4 TBSP

BAO Cultured Vegetables, your choice 1/ cup

Scallions, chopped thinly    1/2 cup

bench flour ( to roll out the dough)

 

For the dip:

Raw organic soy sauce       1/4 cup

BAO B Que                          1  TBSP

Sesame oil                           1  TBSP

1. Mix all 

 

For the pancakes:

1 cup oil for cooking (i Like coconut, but you can use canola)

1. Put the flour in the cuisinart.

2. turn it on and slowly add 3/4 cups of hot water. Mix until the dough comes together. If it is too dry, add a little more.

3. Flour your hands and remove the dough from the cuisinart.

4. knead unti smooth.

5. Cut the dough into 4 pieces. and roll each into a ball and press flat.

6. Cover with the damp towel and rest 30 minutes.

7. While the dough is resting, drain the BAO well and chop finely.

8. Roll each ball into a large disk approximately 8 inches diameter.

9. Brush the disk with the sesame oil, keep the edges dry.

10. Sprinkle BAO and scallions over the same oil.

11. roll the disk like a jelly roll. Gently attache the end to the roll.

12. Repeat with each ball.

13. Heat a saute pan and add 1/2 cup of oil ( i like coconut, but you can use canola), medium heat

14. Gently place the disc into the oil and cook for about 5 minutes until golden brown.

15. Carefully turn over and cook the other side until golden brown.

16. Remove to a cutting board and cut into wedges. Serve hot with the dipping sauce.

 

Ripe avocado                          3

Cherry tomatoes                     1 pt

Scallions                                 1 bunch

Cilantro                                    1 bunch

Lime juice                                from 2 limes

BAO Chipotle Hot Sauce       2 tsp

Salt

 

1. Wash and dry the scallions, tomatoes, and cilantro

2. Cut the tomatoes into quarters.

3. Slice the scallions very thinly.

4. Mince the cilantro.

5. Mix the tomatoes, cilantro, scallions and line juice.

Up to this step can be done the day ahead.

6. Split the avocados and remove the pit.

7. Mash the avocados and add in the tomato mixture. Add BAO Cultured Chipotle Hot Sauce 

 

 

Brussels Sprouts are an easy to prepare cruciferous vegetable packed with vitamin K and C and many other nutrients. Cruciferous vegetables have been shown to be very helpful in fighting cancer. The BAO B Que, in addition to adding flavor, adds a hearty dose of lactobacillus. Lactobacillus is a probiotic bacteria that is part of a healthy human microbiome and aids in digestion and gut health.

 

This side dish is enough for 4.

Brussels Sprouts  1 pound

olive oil                  1/4 cup

salt and pepper

BAO B Que           1/2 cup

Soy sauce             2 TBSP

Brown Sugar         2 TBSP (optional)

 

1. Trim the bottom from the Brussels sprouts.

2. Spilt them in half if small or quarters if large.

3. in a operate mixing bowl mix the BAO B Que, soy sauce and brown sugar.

4. Heat a heavy bottomed pan or iron skillet on medium.

5. mix the Brussels sprouts, olive oil and salt and pepper.

6. Gently add the Brussels Sprouts to the skillet and cook over medium heat for 10 minutes, stirring occasionally.

7. Remove the Brussels Sprouts mix them with the BAO B Que mixture.

8. Serve. 

 

 

Kale                                                              2 bunches
Sesame Oil                                                   1/4 cup
Avocado oil (or canola)                                 1/4 cup 
BAO Cultured Hot Sauce                             1/2 tsp
garlic, minced                                               2 cloves
Peanuts, roasted and chopped                    1 cup
Scallions, cut into 1 inch pieces                   1 bunch
Shiitake mushrooms, stemmed and sliced  1 pound
minced ginger                                              1 TBSP
Rice wine vinegar                                         1/4 cup

 

1.  Preheat oven to 500ºF

2.  Wash the kale and cut it into strips.

3. Toss the kale with sesame oil and season with salt and pepper.

 

4. Roast the kale on a cookie sheet in the oven for 10 minutes.

5. Heat the avocado oil, gently brown the garlic, then add the ginger and scallions, cooke over medium heat for 2 to three minutes.

6. Remove the scallions and add the shiitakes to the pan and cook for 5 minutes, stirring often (if the pan is dry add a little more oil).

7. Remove from the heat and add the vinegar and hot sauce.

8.  Gently toss the kale, peanuts, scallions and the shiitake mixture.

9. Season with salt and pepper. 

 

English Muffins

December 07, 2016

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Even though they are neither English or muffins, they are very yummy.... and they have nooks and crannies.

Milk         1.5 cups
Sugar       3 TBSP
Water       1.5 cups
Butter      6 TBSP
Yeast       .5 tsp
Flour        9 cups
Salt          3 tsp

 

Warm the milk, sugar, butter and water - not hot - you should be able to comfortably put your finger in it.

Add the yeast.

Add 1/3 of the flour and mix gently.

Mix the salt with the remainder of the flour.

After 15 minutes, mix in the remainder of the flour (and salt).

Knead.

Rest for two hours or overnight in the refrigerator.

Cut into 2 to 3 ounce pieces and roll round.

Press flat into 4 inch discs or roll with rolling pin and place on corn meal to rest 30 minutes.

Heat a griddle or iron skillet.

Place the discs on the skillet and cook over low to medium heat for 15 minutes.

Flip and cook on the second side for 15 minutes.

Cool and then fork split.

They freeze very well.

 

BAO Vegetarian Reuben

September 26, 2016

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You will need an iron skillet, heavy pan or griddle

6 slices of rye bread

2 roasted beets, sliced thinly

2 roasted portobello mushrooms, sliced thinly

1 cup Thousand Island Dressing

1 cup shredded vegan cheese or gruyere.

1 cup BAO Tangy Slaw

2 TBSP coconut oil

2 TBSP olive oil

1. Mix the olive oil and coconut oil

2. Spread the oil on one side of each slice of bread and place on a tray, oiled side down.

3. Spread the Thousand Island on the other side of the bread.

4. Sprinkle the cheese on each piece of Bread.

5. Evenly place sliced beets and mushrooms on three slices.

6. Spread BAO Tangy Slaw on the other three slices. 

7. Close the sandwiches. 

8. Heat the skillet on medium and place the sandwich in in the skillet and cook gently for three or four minutes on each side, until golden brown.

9. remove to a cutting board and cut in half.

 

If you like Thousand Island, try it with BAO!

1 cup BAO Sour K'chup

1/2 cup BAO Sour Relish 

2 cups Mayonnaise or Vegannaise

 

Mix well. Keeps for 2 weeks in the refrigerator.

Try it on a Reuben!

This recipe came from Arnie Kapademeus 

2 baked potatoes, peeled and diced

1 cup BAO Cultured Giardiniera, chopped

1/2 cup chopped corned beef

2 TBSP oil (coconut oil or butter)

1/2 cup vinegar for the poaching water

4 eggs

salt and pepper

1 iron skillet

1 plate

1  wide pot with two inches of water and 1/2 cup of vinegar

1 slotted spoon

2 plates

 

1. Heat an iron skillet on low and add the oil.

2. Heat the wide pot with water and vinegar. Add some salt. before the eggs go in, the water should have small bubbles breaking the surface.

3. Mix the potatoes, cored beef and Giardiniera in a bowl. Season with salt and pepper.

4. Place the mixture into the skillet and press flat.

5. Cook until golden.

6. Turn out onto a plate and then slide back into the skillet to brown the second side.

7.  When you turn the potato mixture, add the eggs, one at a time, to the poaching water. For 3 minutes

8. After 3 minutes, remove the potato cake and cut in half.

9. Place each half on a plate.

10. With the slotted spoon, remove the eggs one at a time.

11. Place two eggs on each potato half.

 

 

 

 

Thanks to Mike Hoffman for submitting this great sandwich!

1 lb tough cut of beef  (brisket or chuck)

2 TBSP brown sugar

4 ounces BAO Sour K'chup

1 TBSP Soy sauce 

1 tsp salt

1 cup of water

1 cup BAO Sour Relish

4 hearty rolls

1 large tomato, sliced 

1. Mix the K'chup, brown sugar, soy sauce and salt. 

2. Smear on the beef.

3. Let stand 2 hours to overnight in the refrigerator.

4. Heat the oven to 300ºF.

5. Place the meat in an oven proof dish add all of the marinade and 1 cup of water, and cover tightly with lid. Place the dish in the oven.

6. Cook slowly for 3 hours.

7. Check to see that meat is soft, if not cook longer.

8. When tender, shred with a fork and mix in the juices.

9. Place a heaping pile of meat on each roll and top with a slice of tomato and BAO Sour Relish.

 

 

 

 

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