Instructions:
In a large pot, bring 2 quarts (8 cups) of water to a boil for every 8oz of pasta.
Add one teaspoon of table salt if desired.
Add pasta and cook uncovered for 13-15 minutes, stirring occasionally.
Remove from heat, drain and serve as desired.
Instructions:
In a large pot, bring 2 quarts (8 cups) of water to a boil for every 8oz of pasta.
Add one teaspoon of table salt if desired.
Add pasta and cook uncovered for 13-15 minutes, stirring occasionally.
Remove from heat, drain and serve as desired.
Instructions:
In a large pot, bring 2 quarts (8 cups) of water to a boil for every 8oz of pasta.
Add one teaspoon of table salt if desired.
Add pasta and cook uncovered for 14-19 minutes, stirring occasionally.
Remove from heat, drain and serve as desired.
Instructions:
In a large pot, bring 2 quarts (8 cups) of water to a boil for every 8oz of pasta.
Add one teaspoon of table salt if desired.
Add pasta and cook uncovered for 17-20 minutes, stirring occasionally.
Remove from heat, drain and serve as desired.
Instructions:
In a large pot, bring 2 quarts (8 cups) of water to a boil for every 8oz of pasta.
Add one teaspoon of table salt if desired.
Add pasta and cook uncovered for 13-18 minutes, stirring occasionally.
Remove from heat, drain and serve as desired.
Batter needs to be refrigerated before baking. Made product can be stored up to 3 days in refrigerator or 2 months in the freezer.
Muffin Ingredients:
1 ½ sticks butter
¾ cup BD pistachios, shelled
¾ cup BD granulated sugar
1/3 cup BD All purpose flour
1/3 cup BD whole wheat flour
1 ½ teaspoon BD Matcha powder
¼ tsp BD salt
6 large egg whites, at room temperature
For the Glaze:
8 ounces BD white chocolate wafers
2 teaspoons BD Lemon Olive Oil
Lemon Zest
To make the muffins:
Heat butter in a small saucepan over medium heat just until it comes to a boil. Remove from heat, keep warm.
Place pistachios and sugar in a food processor and pulse until the nuts are ground but still slightly chunky; don’t overprocess into a paste. Add the flours, matcha and salt by pulsing a few times to blend.
Whisk egg whites in a medium bowl. Add the nut mixture and stir until thoroughly blended. Gradually and gently incorporate the butter. Cover and refrigerate for a minimum of 3 hours and a maximum of 3 days.
Preheat oven to 400 degrees F. Coat a mini muffin tin with cooking spray. Spoon the batter into the cups.
Bake until the edges are golden, about 13 to 15 minutes. Let cool.
For the Glaze:
Place chocolate and lemon oil in a saucepan over another pan with boiling water. Allow to melt, stirring to incorporate.
Dip the tops of the muffins into the chocolate glaze, adding the lemon zest to the top before the glaze sets.
Yields 12 regular muffins or 18 mini muffins
Ingredients you will need:
2 Tablespoons Cornstarch
3½ Tablespoons BD Shawarma Spice Mix
2 Tablespoons BD EVOO
1½ pounds of chicken thighs, boneless
Preheat oven to 350 degrees F
Put 2 Tablespoons of EVOO into a bowl, add the chicken and stir it around. In a small mixing bowl place BD Shawarma spice mix with 2 Tablespoons of cornstarch and stir well. Once mixed well, add to the oiled chicken and coat all the chicken pieces well. Layer the pieces of the chicken in the loaf pan and press down, then bake for 40 minutes.
Once cooked, leave it in the pan for 10 minutes to let the juices go back into the chicken.
Tip the chicken out of the pan (should come out looking like a loaf) and slice the shawarma chicken.
Serves 3
Serve with a flatbread.
Ingredients:
5 large eggs
½ cup warm milk
4 Cups BD All purpose Flour
2 ½ tsp BD yeast
1 ½ tsp BD granulated sugar
2 Tablespoons BD Local Honey
1 ½ tsp BD salt
2 tsp BD chili flakes
1 ½ cups BD Dried Cranberries, chopped
1 ¼ cups BD Walnuts, chopped
9 oz. softened butter, cubed
8 oz. Brie wheel
Once baked, ingredients you will need:
1 egg, beaten
1 pinch of BD Himalayan sea salt
2 Tablespoons BD Local Honey
Instructions:
Combine flour, yeast, sugar and salt in the bowl of a mixer. Add chili flakes, cranberries, walnuts and mix thoroughly.
Whisk eggs, milk and honey to incorporate in a separate bowl. Once mixed, make a well in the center of the flour mixture. Mix to bring this combination roughly together. Using a dough hook attachment for our mixer, slowly add the butter a bit at a time until it is all in the batter. Knead the dough on a fast setting for 10 minutes. Cover and place in the refrigerator overnight (18 Hours of proofing time).
Next day, line a large baking tray with some parchment paper. Remove Brie from wrapping and then place back into the cardboard/wooden ring. Place the brie’s round cardboard/wooden ring in the center of the baking sheet and place the brie itself in the refrigerator. Be sure to remove all labels from cardboard/wooden ring. Leave the top off the brie.
Place the dough on a floured surface and knock the air out of it. Roll out into a sausage shape and divide into 5 equal parts. Divide each fifth into another 5 pieces, making a total of 25 dough pieces. Roll each piece of dough into a circle using your palms. Arrange these dough balls around the brie wheel. Continue circling around, behind the current dough balls you’ve placed, leaving a bit of a gap for expansion between the balls. Continue until all 25 dough balls are in a circle around the brie wheel. Cover and let sit in a warm place until they double in size.
Preheat the oven to 375 degrees F. Take the brie out of its wrapper and replace it with the cardboard brie wheel. Brush the dough with the beaten egg and sprinkle with a generous pinch of salt.
Bake for 20-23 minutes.
Cut the white top of the brie casing off and drizzle the honey on the top of the brie and over some of the bread if desired. Enjoy the oozing brie by breaking off a bread piece and dipping it into the brie.
Yields 24 servings
3 Tbsp. vegetable oil
1 cup rice blend
2 ½ cups water or broth
(Salt & Pepper to taste)
Heat oil in a large saucepan. Add rice and fry on medium high heat, stirring constantly, until lightly browned. Slowly add the water or broth. Bring to a boil, and then reduce heat to low. Cover and simmer for 35-40 minutes. Remove from heat, keep covered and allow to steam for 15 minutes. Fluff with a fork and serve. Makes about 4 servings (3/4 cup each).
Ingredients:
Gluten Free Flour, Sugar, Raisins (Organic Natural Thompson Seedless Raisins Select with Oil), Baking Powder, Baking Soda, 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:
1 stick of butter, room temperature
1 egg
1 cup buttermilk (or combine 1 Tablespoon lemon juice in 1 cup milk)
Instructions:
Preheat oven to 350 degrees, if using a dark pan preheat to 325 degrees
Grease and flour a pie dish or round cake pan
Cut butter into dry ingredients, until it resembles course crumbs. Stir in buttermilk and egg into flour mixture, just until flour is moistened. Dough will be sticky. Sprinkle some flour over the top of the mixture and knead dough about 10 strokes with rubber spatula in bowl. Add flour if very wet.
Place dough in pie plate and cut a ¼ inch deep cross on top of dough with a sharp knife. Can beat an egg and brush top of dough with egg.
Bake 50 to 60 minutes or until toothpick comes out clean. Cool in dish for at least 10 minutes then move onto a wire rack to cool completely.
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
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
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.
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