2lbs of Soft Pretzel Mix
1 TBSP Yeast
1.5 cups of warm water
Coarse Salt (optional)
Mix yeast in warm water, let set 5 min. Add warm yeast mixture into pretzel mix, knead 5
min. Cover; let rise until double in size. Punch down and form pretzels or sticks. Place on greased baking sheets.
Dip formed pretzels in solution of: 5tbsp. baking soda & 2 cups warm water.
Sprinkle w/pretzel salt.
Bake 7 minutes at 450.
Chocolate Peanut Butter Granola Bites
A healthier snack or breakfast treat that is wholesome and perfectly salty-sweet.
Ingredients
1 1/2 cups packed dried BD Bing Cherries
1/2 cup BD Honey Roasted Chocolate Peanut Butter
1/2 cup BD rolled oats (GF for gluten-free eaters)
Instructions
Add dried Bing Cherries to a food processor and pulse until only small bits remain - it will likely clump into a ball - that’s what you want. If any big pieces remain, use a knife or spatula to push them down, then turn the machine back on to pulse.
Add honey roasted chocolate peanut butter and oats and pulse a few more times until incorporated, stirring and scraping down sides as needed. If you prefer denser bars, add more oats.
Scoop out 1 Tbsp amounts and roll into a ball and place on a baking sheet or plate. Transfer to freezer to set.
If making bars, transfer to a parchment paper lined 8 x 8 pan. Slice into 8-10 bars and store in the fridge or freezer to keep fresh.
Will keep in the fridge for several weeks and in the freezer for up to a couple of months or more.
8 small russet potatoes, scrubbed
4 Tablespoons BD EVOO
1 teaspoon BD ground pepper
½ teaspoon BD salt
For the Dressing:
Zest of 2 limes
3/4 cup lime juice
3 Tablespoons of BD Cask 8 Vinegar
2 teaspoons BD Honey
1 cup chopped Cilantro
¾ cup BD unsalted Peanuts, chopped
4 Tablespoons Jalapeno BD Olive Oil
2 teaspoons BD minced garlic
Preheat oven to 425 degrees F. Line a baking sheet with parchment paper
Make cuts in each potato, about every 1/8 to ¼ inch apart deeply into the potato but not all the way through. Brush the potatoes, coating well, with BD Extra Virgin Olive Oil. Season the potatoes with salt and pepper. Roast until golden brown and crispy, 1 to 1 ¼ hours.
While the potatoes are baking, whisk BD Jalapeno olive oil, lime juice, BD Cask 8 Vinegar, and BD honey in a small bowl. Add the lime zest, cilantro, BD peanuts, BD minced garlic and mix well.
Serve the potatoes drizzled with the dressing.
Serves 8
Ingredients:
Garbanzo beans (chickpeas), Natural Greens (Dried Carrots, Dried Onion, Dried Red Bell Peppers, Dried Celery, Dried Tomato, Dried Green Bell Peppers, Dried Spinach. Processed on equipment that also processes: Crustacean Shellfish, Egg, Fish, Milk, Peanut, Soy, Tree Nuts (Almond, Brazil Nut, Cashew, Coconut, Filbert (Hazelnut), Macadamia Nut, Pecan, Pine Nut, Pistachio, Walnut) and Wheat.), Kidney Beans, Toasted minced onion, minced garlic, ginger, Vindaloo Curry powder, Cumin
BD Provisions products are offered in large containers whereby customers serve themselves using utensils such as scoops, spoons or tongs. Our utensils are sterilized continuously, but there remains the risk of cross-contamination. As such, all products in BD Provisions should be considered products that may contain traces of all allergens including, but not limited to, peanuts, tree nuts, dairy, wheat, shellfish, soy and sesame.
Ingredients you will need to add:
2 Quarts Broth or Stock (We suggest chicken)
2 x 10 oz. can diced tomatoes with chilies
Greek yogurt or sour cream
Cilantro
Optional: Coconut Milk, Nan, Za’atar Pita, chips or warm bread
Instructions:
Place Vindaloo soup mix in a crockpot or Instant Pot.
Add the broth/stock, canned tomatoes
If using a crockpot or slow cooker, cook on low for 8 hours or high for 4 hours. If using an Instant Pot, set to high pressure for 30 minutes and let release naturally for 15 minutes before doing a quick release.
With an immersion blender partially puree beans, leaving some whole bites.
Serve warm with a dollop of sour cream or yogurt along with nan, and fresh Cilantro
Optional Additions: May add a can of coconut milk to enhance flavors
May add 16 oz of water if you prefer a less thick soup
May eat with Za’atar Naan and Za’atar Onions https://www.bdprovisions.com/recipes-blog/zaatar-pita-bread
Yields 6-8 servings
Place in salted boiling water for 8 to 12 minutes.
Drain and serve
Place in boiling water, salted if desired, for 9 to 12 minutes.
Drain and serve
Black Thai Rice (Purple Sticky)
3 tbsp. veg. oil
2 cups water or broth
1 cup rice
salt & pepper to taste
Place rice and oil in large saucepan. Fry on med. high heat stirring constantly until lighyly browned. Carefully add liquid. Bring to a boil and reduce heat to low. Cover and let simmer 35-40 minutes.
Do not stir. Turn heat off and let steam for 15 minutes. Fluff with a fork and serve.
Yields 2 servings
1 cup Rice
2 cups Water
Place 1 cup long grain white rice in a 2 qt. saucepan. Add 2 cups cold water, heat to boiling. Cover tightly, reduce heat and simmer till water is absorbed, 20 minutes.
Makes 6 cups.
1 cup of Arborio rice
2 cups water
1 Tbsp of olive oil or margarine
A tsp of salt (for optional taste)
Pour water into a medium-sized pot over medium-high heat. Let it boil. Use medium to large pot to avoid overspill and overcooking the rice.
Add the oil and salt once the water starts boiling.
Place the rice into the boiling water and stir it until the water starts boiling again. Gradually reduce the heat when it starts to boil.
Reduce the heat into a simmer for about 20 minutes. Cover
After the recommended time, check the rice for al dente texture and set aside
Let it cool for about 5-10 minutes to allow it to set.
Cooking Instructions:
1. Bring water to boil.
2. Add pasta gradually, stirring frequently.
3. Cook pasta at a boil, uncovered, stir occasionally.
4. Pasta is done when tender, but firm.
5. Drain carefully, serve or store.
6. For recipes calling for baked pasta,
reduce recommended cook time by one third.
Cooking Instructions:
1. Bring water to boil.
2. Add pasta gradually, stirring frequently.
3. Cook pasta at a boil, uncovered, stir occasionally.
4. Pasta is done when tender, but firm.
5. Drain carefully, serve or store.
6. For recipes calling for baked pasta,
reduce recommended cook time by one third.
Try our BD Provisions Macaroni Salad with our elbow pasta!
¼ Cup BD Provisions Amish Macaroni Salad Mix
½ Cup BD Provisions Garlic Olive Oil (or try BD Provisions Shallots Olive Oil)
¼ Cup BD Provisions Champagne Balsamic Vinegar
3 Tbsp Water
Macaroni Salad Ingredients
1lb BD Provisions elbow pasta
¼ Cup Red Onions finely chopped
1 mini cucumber finely chopped (about 1 cup)
¼ Cup fresh parsley finely chopped
1 Ripe Avocado cut into small cubes
1 Cup fresh mozzarella chopped into small cubes
1 stalk of celery finely chopped
2 cups of cherry tomatoes (cut in half)
3 Hard boiled eggs chopped into small pieces
Directions: Mix the ingredients for the dressing in a mason jar. Shake and set to the side. Boil the pasta per the directions then rinse pasta under cold water in strainer. Put pasta back in pot and add ¾ of the dressing and mix. Finely chop Red Onions, Cucumber, Parsley, Mozzarella, Cherry tomatoes and toss with pasta. Add chopped hard-boiled eggs and gently mix. Pour macaroni salad into serving bowl and pour the rest of the dressing over the salad. Add salt and pepper to taste. You can make this salad up to a day in advance, just be sure and store in refrigerator.
Serves 12
1 cup oatmeal
2 cups water
Bring water to a rolling boil.
Add oatmeal and salt to taste, then let simmer for 10 minutes.
Serves 1-2
1/2 cup oatmeal
1/2 cup boiling water
MICROWAVE: Put water in microwave for 40-60
seconds. Add oatmeal, stir, cover, and let
stand for 60 seconds. Enjoy!
CONVENTIONAL: Pour boiling water over the
oatmeal and stir. Cover and let stand for 60
seconds. Enjoy!
Serves 1
1 Cup Pearled Barley
2 1/2 Cups Water or Broth
Instructions: Bring 1 cup barley and 2 1/2 cups water or broth to a boil. Reduce heat to a simmer; cook, covered, until tender and most of the liquid has been absorbed, 40 to 50 minutes. Let stand 5 minutes.
Yields 2 servings
Ingredients: 1 cup organic steel cut oats, 2-3 cups water (depending on the consistency you prefer), 1/4 tsp. salt.
Stove top instructions: To cook, bring water and salt to a boil. Add organic steel cut oats, reduce heat, and cook 10-15 minutes (depending on the consistency you desire). Stir occasionally. Cover, remove from heat, and let stand a few minutes. Serves two people.
Consider topping with you favorite chopped nuts, coconut flakes or fruit. You can also mix in brown sugar and/or cinnamon for a sweeter version.
Yields 1-2 servings
Steel cut oats take a bit longer to cook than other varieties of oatmeal, but they're well worth the wait!
To prepare, measure 3 parts water to 1 part oats, and include a pinch of salt.
On the stovetop, bring the water and salt to a boil, then add the oats and reduce the heat to medium low.
Cook, stirring occasionally, for 15-20 minutes, or longer depending on how creamy you like your oatmeal.
Top with brown sugar, maple syrup, coconut flakes, fresh or dried fruits, or other ingredients of your choice to make an irresistibly flavorful breakfast!
Seasoned Brown Rice
2 cups water
1 cup rice blend
In a saucepan, bring water to a boil. Add rice blend. Return to a boil, stir, cover and reduce heat to low. Simmer for 15-20 minutes. Stir, remove from heat, keep covered and allow to steam for 5 minutes. Fluff with a fork and serve. Makes about 4 servings (3/4 cup each).
OPTIONS:
Add your own vegetables, like celery, peppers, or Bok Choy
Add meat, like ham, bacon or chicken
Add scrambled eggs or more spices
Garden Vegetable Yellow Rice Blend
2 cups water
1 cup rice blend
In a saucepan, bring water to a boil. Add rice blend. Return to a boil, stir, cover and reduce heat to low. Simmer for 15-20 minutes. Stir, remove from heat, keep covered and allow to steam for 5 minutes. Fluff with a fork and serve. Makes about 4 servings (3/4 cup each).
Ingredients:
Sugar Cookie Mix (Enriched Bleached Flour (bleached wheat flour, niacin, iron, thiamine mononitrate, riboflavin, folic acid), Sugar, Vegetable Shortening([contains one or more of the following: Canola and/or Palm Oil] with TBHQ [preservative]). Contains 2% or less of each of the following: Whey, Salt, Whole Egg, Corn Starch, Butter (cream, salt), Leavening (baking soda), Nonfat Milk, Soy Lecithin, Natural and Artificial Flavor, Sodium Caseinate, Palm Oil, Yellow 5, Yellow 6, BHT. Allergens: Milk, Soy, and Egg.),
Holiday Gems: Milk Chocolate (Sugar, Cocoa Butter, Chocolate Liquor, Whole Milk Powder, Soy Lecithin [An Emulsifier], Salt, Vanilla), Sugar, Less Than 1% Of Artificial Coloring (Includes Titanium Dioxide, Red 40 Lake, Yellow 5 Lake, Yellow 5, Blue 1, Blue 1 Lake), Gum Acacia, Corn Syrup, Carnuaba Wax.
Contains Milk, Soy. May Also Contain Peanut, Tree Nuts, Wheat.
Made with Bioengineered Ingredient(s).
BD Provisions products are offered in large containers whereby customers serve themselves using utensils such as scoops, spoons or tongs. Our utensils are sterilized continuously, but there remains the risk of cross-contamination. As such, all products in BD Provisions should be considered products that may contain traces of all allergens including, but not limited to, peanuts, tree nuts, dairy, wheat, shellfish, soy and sesame.
You will need to add:
5 Tablespoons of cold water
Instructions:
Combine mix, baking bits and water.
Mix 30 seconds on lowspeed and scrape bowl and blades.
Mix another 30 seconds on low.
Drop by tablespoon on a greased cookie sheet.
Bake at 375 for 15-16 minutes or until golden brown. Remove from cookie sheet while warm and cool on rack
Yield: 18 (3 inch) cookies
Ingredients: Brownie mix (Sugar, Enriched Bleached Flour (bleached wheat flour, niacin, iron, thiamine mononitrate, riboflavin, folic acid), Soybean Oil, Cocoa (processed with alkali), Vegetable Shortening ([contains one or more of the following: canola and/or palm oil] with TBHQ [preservative]). Contains 2% or less of each of the following: Calcium Carbonate, Salt, Corn Starch, Egg White, Anti-Caking Agent (calcium silicate), Egg Yolk, Leavening (baking soda), Xanthan Gum, Natural and Artificial Flavor, Sodium Lauryl Sulfate. Allergens: Wheat and Egg.), Milk Chocolate Peanut Butter Buckeyes:Sugar; Cocoa Butter; Peanuts; Palm Kernel Oil; Whole Milk Powder; Unsweetened Chocolate; Partially Defatted Peanut Flour; Nonfat Dry Milk; Salt; Hydrogenated Palm Oil; Soy Lecithin; Hydrogenated Vegetable Fat (Palm); Sea Salt; Natural Vanilla Extract; Tbhq (A Preservative); Citric Acid)
Made with Bioengineered Ingredient(s).
BD Provisions products are offered in large containers whereby customers serve themselves using utensils such as scoops, spoons or tongs. Our utensils are sterilized continuously, but there remains the risk of cross-contamination. As such, all products in BD Provisions should be considered products that may contain traces of all allergens including, but not limited to, peanuts, tree nuts, dairy, wheat, shellfish, soy and sesame.
You will need to add:
5 oz. warm water
Instructions:
Combine mix and water. Mix on low speed 1minute. Scrape bowl and blades. Mix another
minute on low speed. Spread batter evenly in a greased and floured 9×13 cake pan. Bake at
350 for 25-30 minutes.