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Morrocan Lentil Split Pea Soup in a Jar/Bag

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Ingredients:
Green peas, red lentils, peas, jasmine rice, red lentils, spice mix (Minced onion, Turmeric, Smoked paprika, Salt, Cinnamon, Garlic granules, Ground pepper, Cayenne, Coriander, Cumin, Bay Leaf)

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 that need to be added:

1 Quart Stock, salt to taste.

1 Quart Water

Instructions:

Combine mix with 1 quart stock and 1 quart water.

Bring to a boil and simmer, covered, for 40 minutes.

Salt to taste.

Yields 6-8 servings

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Gluten Free Blueberry Muffins (Bin 1316)

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2 cup Blueberry muffin mix, bin #1316

2 large eggs

¼ c. vegetable oil

1 c. milk (regular, non-dairy, or buttermilk)

¼ tsp. Cinnamon (optional)

Preheat oven to 350°F. Prepare 12 muffin cups.

Beat eggs, oil, and milk in a large bowl until bubbly.  Stir in muffin mix and cinnamon.  Stir until mix is moistened and batter is lumpy.

Scoop batter into muffin cups. Bake 20-25 minutes or until tops of muffins spring up when touched. Cool 10-15 minutes.

Yields 12 muffins

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Gluten Free White Bread (Bin 1325)

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4 c. gluten free bread flour blend, bin #1325

1 packet (approx. 2 ¼ tsp.) yeast

2.5 c. warm water

3 Tb. Oil

 

Combine flour and yeast.  Gradually add liquids to dry mix, blending by hand or with stand mixer (paddle attachment), scraping down sides of bowl.

Shape the dough on a lightly floured surface

Place dough in a loaf pan, let rise 60-75 min. Until 2-3x in size.

Brush top of bread with oil and bake at 350°F for approx. 80 minutes.


 

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Dutch Country Soft Pretzels

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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.

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Chocolate Peanut Butter Granola Bites

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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.

Hasselback Potatoes with Cilantro, Jalapeno oil and peanut dressing

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

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Vindaloo Soup in a Jar/Bag

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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

Black Thai Sticky Rice

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

Arborio Rice

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.

Elbow Macaroni

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

Steel Cut Oat Groats (Organic)

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

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Gluten Free Steel Cut Oats

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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- Vegetarian & Vegan

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