Nadja Foods

A Festive Apple Cranberry Strudel

This dish is wonderfully festive and perfect for your holiday entertaining.   It also makes a nice lower fat option because we use an egg and olive oil wash to layer the phyllo instead of melted butter, typically used in phyllo recipes.  In defense of delicious butter though, I have to say I love butter, especially organic but using the egg/oil wash is a nice light alternative and you won’t be able to tell the difference!

We have been enjoying this recipe for years but now use organic apples and dried organic cranberries.  Organic fruits are filled with so much flavor it really adds to this delightful dish!

FILLING:
5  apples, peeled, cored and thinly sliced
1/3 cup dried cranberries
1/2 cup sugar
1 Tbsp. all purpose flour
2 tsp cinnamon

PASTRY:
6 sheets phyllo pastry (thawed)
1  egg white
3 Tbsp olive oil
pinch salt
3 Tbsp bread crumbs
1 tsp sugar for topping

Set oven rack on the upper level and preheat oven to 350 F.

To prepare filling, mix apples, cranberries, sugar and spice.

Prepare pastry. In a small bowl, lightly beat egg white, oil & salt. Lay a sheet of  phyllo pastry on the work surface and, using a pastry brush, lightly coat the surface of the sheet with the oil/egg mixture.  Sprinkle evenly with ½ tsp breadcrumbs.  Repeat this step layering all the sheets of phyllo pastry on top.

Spread the apple mixture along one end of the dough. Lift edges of dough near apples and roll over to form a roll.

Place on a cookie sheet that has been coated with non-sick spray.  Brush with remaining egg/oil mixture. Sprinkle with teaspoon sugar.

Bake 25 to 30 minutes. Pastry should be golden brown. Remove from oven and cool slightly. Slice in with a bread knife.

Top with organic ice cream or organic whipped cream for a real treat!

Serves 6

A Healthy Organic Twist to an Old Favorite Recipe

When I was 8 years old I loved pancakes more than anything!  I made them for breakfast, lunch and dinner for days on end.  When I reached the sophisticated age of 10, I discovered the crepe-maker and turned my pancakes into crepes and wrapped anything I could think of into my crepes.  To this day, it's still my favorite.

Recently, I dusted off my beloved recipe and Nadja decided to give it a healthy spin and breath of fresh organic air.  This new and improved recipe is packed with whole wheat and spelt flour and I must admit, even more delicious than mine.  As you can see from my recipe doodles, I knew I was not destined to be a great artist but my love of food and pancakes never waned.

Veronica's (barley legible) Favorite Recipe circa 1985

 

Nadja's New and Improved Version circa 2010

1 1/4 cup skim milk
3/4 cup unbleached white whole wheat flour
1/4 cup  whole grain spelt flour
2 eggs
4 egg whites
1 Tbsp baking powder
1/4 tsp salt

Whisk together, eggs and milk until thoroughly blended. Add flour, baking powder and salt. Mix just until blended.  For some fruity goodness, throw in a handful of organic blueberries into the mix.

Heat a lightly oiled griddle or frying pan over medium heat.  I use extra virgin olive oil.  Pour the batter onto the griddle using approximately 1/4 cup for each pancake.  Cook first side until bubbles form on top, then flip and cook other side until it too is golden brown.  Serve immediately with butter and syrup or hold briefly in warm oven.  Serves 4.

You can substitute any of the ingredients with your organic favorites.  Mine are organic eggs, organic spelt flour and organic whole wheat flour.  I also love topping my pancakes with organic butter and local organic maple syrup. 

I hope you enjoy this recipe as much as I do.  Perfect for breakfast, lunch or even dinner if you ask me!

 

Magic Bar Macaroon Bites by Gluten Free with Amy

Nadja's Organic Macaroon Dough is an all natural, easy-to-bake, outrageously delicious treat that's perfect for any occasion.  Its so tasty you wouldn't know it's also gluten free and gliadin tested for those with gluten intolerance. Our macaroons are guaranteed to delight all your guests and the perfect solution when challenged with providing gluten free options!

Gluten free culinary whiz, Amy Rota-Poulin, understands the challenges of cooking gluten free but has found a way to make it easy and delicious!  Amy has a regular spot on WNYT Channel 13 in Albany and she created, to our delight,  "Magic Bar Macaroon Bites", using Nadja's Organic Chocolate Chip Macaroon Dough, in one of her episodes.  Who says you need to have separate dishes for your friends and family with a gluten intolerance!!  This gluten free dish is perfect for the entire gang. 

Magic Bar Macaroon Bites

1 package of Nadja's Organic Chocolate Chip Macaroon Dough
1/2 cup chocolate chips
1/2 cup walnuts
1 tablespoon sweetened condensed milk

Preheat oven to 350 degrees.  Line cookie sheet with parchment paper. Place Nadja's Organic Macaroon Dough on the cookie sheet one inch apart.  Using your index finger and thumb make a well in the middle of the macaroon.  If the cookie splits apart simply mold it back together.  Crush walnuts (I place the walnuts in a food storage bag and crush with a rolling pin). In a bowl mix the chocolate chips, sweetened condensed milk and half of the crushed walnuts together.  Fill the well of each macaroon to the top with the magic bar mix and top with the reserved crushed walnuts. 

Place cookies in the oven for 12-14 minutes. Remove cookie sheet from oven and let cool.  Serve warm or chilled. 

Enjoy these dinner party worthy cookies at home or on the go!!

2010, Amy Rota-Poulin, All Right Reserved.
For more information about Amy, please visit www.glutenfreewithamy.com

To find out where you can purchase Nadja's Organic Macaroon Dough, please click here!

Watermelon Summer Salad

Looking to keep summer bbg's interesting? This is my new favorite dish!  I learned about this recipe while visiting a 200 year old family run fruit and flower farm called Hurd Orchards in Holley, NY.  It is colorful and bursting with flavor.  I am also a huge fan of mixing savory with sweet so I hope you enjoy it as much as we do!

1/2 a watermelon, cubed
1/2 cup feta cheese, chopped into mini cubes
1 quart blueberries
3 tablespoons finely minced white onion
10 leaves mint, chopped

In a large bowl add all the ingredients with out stirring until the end.  Stirring between additional ingredients will result in a lot of broken watermelon pieces and squished blueberries.  Once all the ingredients are added, take two big serving spoons and gingerly fold over until all the ingredients are mixed thoroughly.  Place in refrigerator for a minimum of one hour to let the flavors merry. Serves 12!

 

Chimichurri! Our new favorite dish from Nadja's Garden

This is a fun and easy recipe that celebrates fresh herbs!  And how wonderful they are when they come from your own garden or indoor plants.  Even if you do not have fresh herbs at home you can still enjoy this amazing dish by picking them up at the grocer.  You may love this recipe so much you may find yourself starting your own little herb garden at home to keep up with the cravings!

This is a traditional Argentinean recipe that comes in many versions but there is always one thing in common -the many bunches of herbs and a whole lot of garlic!  A visiting girlfriend just introduced this recipe to us this past weekend and we loved it so much we wanted to share it with you. 

Spread it on your meats or scoop your bread into it.  You will be delighted with Chimichurri. This recipe is also easy to customize so you can add or remove any of the herbs below and you will still be in Chimichurri bliss.  This recipe has changed the way we do dinner!

20 parsley leaves
12 cilantro leaves
10 basil leaves
10 rosemary leaves
10 oregano leaves
3 bunches dill
5 cloves garlic
1 cup olive oil

Take all herbs and mince until finely chopped (see photo below) and place in bowl.  Mince 5 gloves garlic and add to same bowl.  Add olive oil and mix thoroughly.  Salt and Pepper to taste. 

Serves many.  We would love to give you a more precise amount but with this delectable dish, what seems like a serving for 6 can be easily scarfed up between the 2 of you.  We have first hand experience at that one!  Enjoy!

Our First Garden Salad

Last weekend we had our first salad from the garden.  It was by far the most gratifying salad I have ever made as I carefully selected each leaf.  I kept it simple to keep the focus "all about the garden" with a blend of the romaine, head lettuce, parsley and chives.  I then whisked together organic olive oil, balsamic vinegar, salt and pepper and that was it!  Salad kelt simple from our own backyard.