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.
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.
Tri Color Rotini
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.
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
Rolled Oats (Organic)
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
Pecan Sticky Bun Oatmeal
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
Organic Pearled Barley
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
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
Gluten Free Steel Cut Oats
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
Garden Vegetable Yellow Rice
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).
Seasonal Sugar Cookies in a Bag/Jar
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
Buckeye Brownies in a Bag/Jar
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.
Whole Wheat Maple Cranberry Scones
Whole-Wheat Maple-Cranberry Scones
Maple syrup adds sweetness, cranberries bring welcome tartness, and whole-wheat flour lends a nutty flavor and a pleasing heartiness to these maple cranberry scones.
For the Scones:
Ingredients 1 1/4 cups BD whole-wheat flour
1 1/4 cups BD all-purpose flour
1 tablespoon BD baking powder
1/2 teaspoon table salt
1/2 cup (1 stick) cold unsalted butter, cut into small cubes
1/2 cup BD Cardamom maple syrup
1/3 heavy cream
1 cup BD dried cranberries
Preheat your oven to 425° and set a rack to the middle position.
In a large bowl, whisk together the flours, baking powder, and salt until combined. Using a pastry cutter or fork, work in the butter until it forms pea-sized bits; then use your fingers to rub the butter into the flour, creating a blend of powder, flakes, and some remaining small lumps of butter. Pour in the syrup and 1/3 cup of cream, and stir well with a fork. If needed, add another tablespoon or two of milk to form a dough. Use a spatula to fold in the cranberries. Turn the dough out onto a baking sheet lined with parchment paper, flatten to about 1 ½ to 2 inches thick, press a glass into them to give them a circle shape. Depending on glass size, makes about 6
Bake until puffed and golden brown on top, 20 to 25 minutes.
For the Maple Glaze:
Ingredients 3/4 cup BD powdered sugar
1 1/2 tablespoons water
1 tablespoon BD Cardamom maple syrup
Yield: 6-8 scones
Celebration Sugar Cookies in a Jar/Bag
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.), baking bits (Dark Chocolate (sugar, chocolate liquor, cocoa butter, milk fat, soy lecithin, vanillin (an artificial flavor)), Sugar, Corn Syrup, Gum Arabic, Artificial Coloring (includes blue 2 lake, yellow 6 lake, yellow 5 lake, red 40 lake, blue 1 lake, yellow 6), Carnauba Wax, Confectioner's Glaze. **Contains: Milk and Soy Ingredients)
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 low
speed and scrape bowl and blades. Mix another
30 seconds on low. Drop by tablespoon on
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
Vegan Chili in a Jar/Bag
Ingredients:
Onion flakes, celery flakes, garlic powder or granules, dried oregano, chili powder, ground cumin, salt, ground black pepper, garbanzo beans, black beans, kidney beans, pinto beans, vegetable flakes (Dehydrated Potatoes, Dried Carrots, Dried Red Bell Peppers, Dried Celery, Dried Green Bell Peppers. 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.). May contain black eyed peas pending product availability.
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’ll need to add:
Two quarts of your favorite stock
15 oz can of crushed tomatoes
small can of tomato paste
Instructions:
Add all contents of the jar to crock pot on Instant Pot.
Add 2 quarts (use the jar to measure) of your favorite stock. Add a 15 oz can of tomatoes and a small can of tomato paste.
Set your crockpot on low for 8 hours or until beans are soft. If using an Instant Pot, set on high pressure for 30 minutes- let release naturally for 15 min and then quick release.
Yields 6-8 servings.
Pumpkin Ginger Risotto
Recipe from Vivian Lee, (Instagram- @vivayounghealth)
Ingredients
1-2 cloves of garlic, minced
¼ white or yellow onion, diced
1 cup arborio rice (BD Provisions Bin #1201)
3 cups no-salt added vegetable broth + extra ¼ cup or water
1 cup soy milk
½ cup pumpkin puree
½ tsp cinnamon
½ - 1” fresh ginger, minced, or alternatively ½ tsp ginger powder
Black pepper and salt to taste
1-2 leaves of kale,
finely slivered ¼-½ cup sweetened dried cranberries (BD Provisions Bin #1080)
(Optional) Crumbled firm tofu for topping
Instructions:
1. Do a quick-rinse of the arborio rice. (Over-rinsing the rice removes the natural starches of this particular grain.)
2. In a medium-large pan at medium heat, water-saute garlic and onions until the smell of the garlic becomes aromatic and the onions are slightly translucent.
3. Reduce heat and add the arborio rice and start with one cup of broth. Continue to add the broth a cup at a time as the rice cooks slowly. The slow-cooking tradition of risotto is key to achieving a creamy texture. Total cooking time of rice is about 40 minutes.
4. Stir occasionally so as to avoid the rice sticking to the pan.
5. After a few minutes of pouring in the final cup of broth, stir in the soy milk, half a cup at a time and then stir in the pumpkin puree.
6. Add the ginger and cinnamon. Then add black pepper and/or salt to taste
. 7. Check that the rice mixture is tender and wet but no soupy.
8. Turn off the heat. Leave the pot covered.
9. Prepare the toppings. Wash and rinse kale leaves. Roll the kale leaves and chiffonade, or finely cut the greens. If you’d like to add the tofu, crumble a small piece.
10. Plate the risotto in a serving bowl. Toss the greens and dried cranberries, and optional tofu.
Pumpkin Apple Pancake Cereal
Recipe from Vivian Lee (Instagram- @vivayounghealth)
Ingredients:
Dry
1 cup whole wheat flour (BD Provisions Bin #1960)
1/4 tsp pumpkin spice (BD Provisions spice section)
Wet
¼ cup pumpkin puree
¼ cup unsweetened apple sauce
½ cup + ¼ cup soymilk (or preferred non-dairy milk)
1 T ground flax* + 3 Tbsp water (This is equivalent to one “egg”.)
2 T maple syrup (BD Provisions Bourbon Maple Syrup)
1 tsp vanilla extract
Optional toppings: ¼ cup dates, chopped Diced apples Extra soymilk to pour in the “cereal” Optional tool: Icing bottle to form small “pancakes” (otherwise use a regular spoon)
Notes: * Ground flax seeds are a great substitute for conventional eggs. The ratio of ground flax to water is 1:3. One tablespoon of ground flax to three tablespoons of water substitutes for one egg
. Instructions:
1. Prepare the flax egg first. Combine the ground flax and water in a small ramekin or bowl. Mix thoroughly. Set aside.
2. In a medium mixing bowl, combine the flour and pumpkin spice. Mix evenly.
3. In a separate small mixing bowl, combine the wet ingredients first: pumpkin, apple sauce, non-dairy milk (start with ½ cup), maple syrup, and vanilla. Add the flax egg.
4. Fold in the wet mixture into the flour and pumpkin spice in the larger mixing bowl. If the batter is too thick to mix, add the remaining soymilk one tablespoon at a time to smoothen it.
5. Warm up a skillet or frying pan at medium-low heat.
6. Pour the batter into the icing bottle container. This will help you achieve relatively uniform circular shapes more quickly. If you don’t have it, you can use a spoon.
7. On the pan, squeeze out the batter and form circles across the surface of the pan (they should be slightly larger than the size of a quarter). Make sure to space them apart so you have room to flip them over.. Note that this will require some level of dexterity as you flip each of the mini-pancakes.
8. After both sides are cooked, put the mini-pancakes in a serving bowl. Repeat step 7 until the batter runs out.
9. In the serving bowl, you can drizzle maple syrup on your pancakes or pour non-dairy as you would with regular cereal. (Make sure to eat it right away or else the pancakes will be soggy!)
10. Serve with preferred toppings.
Gluten Friendly Oatmeal Raisin Cookie in a Bag/Jar
Ingredients: Gluten free rolled oats (Whole grain oats. ** Manufactured in a facility that also uses tree nuts and soy), gluten free flour (Garbanzo Bean Flour, Potato Starch, Tapioca Flour, Whole Grain Sweet White Sorghum Flour, Fava Bean Flour. **Gluten Free), brown sugar, raisins (Organic Natural Thompson Seedless Raisins Select with Oil.), granulated sugar, baking soda, cinnamon, salt
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:
7 Tablespoons butter, (softened)
1 egg
1 teaspoon vanilla
Instructions:
Heat oven to 350°F.
Beat together butter, eggs and vanilla; Stir in prepackaged container of ingredients and mix well.
Drop by rounded tablespoonfuls onto ungreased cookie sheet.
Bake 10 to 12 minutes or until golden brown
YIELD: 24 cookies
Peanut Butter Cookies in a Bag/Jar
Ingredients: Granulated Sugar, Semi-sweet chocolate chips (Sugar, Chocolate Liquor, Cocoa Butter, Dextrose, Soy Lecithin (an emulsifier), Vanilla.Allergy Information: Manufactured on shared cold equipment with milk-containing products. Milk may be present. This is not a Kosher matter.), Brown sugar, All purpose flour (Unbleached Hard Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid. Contains: Wheat Ingredients.), baking powder, baking soda, cornstarch, salt, peanut butter chips (Partially Defatted Peanuts, Sugar, Hydrogenated Vegetable Oil (palm kernel oil, soybean oil), Corn Syrup Solids, Dextrose, Reduced Protein Whey (milk), contains 2% or less of: Palm Kernel Oil, Salt, Vanillin, Artificial Flavor, Lecithin (soy). Contains: Peanuts, Soy & Milk Ingredients.)
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:
1.5 Sticks butter, softened
1.5 tsp vanilla extract
1 XL egg
3/4 cup BD Peanut Nut Butter
Instructions:
Preheat oven to 350 F.
Beat softened butter with Peanut Butter until it is incorporated. Add vanilla and eggs, one at a time.
Slowly add the dry ingredients until it is just incorporated.
Take 1 ½ tablespoonfuls and form into a ball, placing on baking sheet with parchment paper. Flatten the balls with a fork, maintaining a distance of 2 inches apart. Bake for 10 to 12 minutes. Edges should be brown and the centers slightly puffed. Remove from the oven, transfer to a cooling rack.
Can be stored in an airtight container for 4 days.
Yields 24 cookies