FROM HEALTHY GROCERY GIRL
Monday, November 18th, 2019
Hi Friends! Welcome back to Healthy Grocery Girl! I absolutely love this time of year! From Christmas music and movies, to slowing down and savoring time with friends and family, holiday treats and seasonal flavors… this time of year I also get so excited about the food!
Today I’m sharing a really simple and healthy recipe that is perfect to meal prep for busy weekday mornings or if you’re hosting Holiday guests!
When you think of a cracker you likely think… I need a dip! While salsa, guacamole, hummus or even a yummy spinach artichoke dip goes fantastic with crackers and chips… did you know you can also use these handy crunchy snacks IN recipes? For example, today’s recipe is mini quiches made with a gluten-free crust thanks to RW Garcia Sweet Potato Crackers! Crackers are so versatile and this recipe is so simple to make.
If you’re new to RW Garcia they are a family-owned business started by Robert Garcia and his wife Margaret over 35 years ago with the simple idea of making healthy, gluten-free snacks from sustainable ingredients. Fast forward to today – RW Garcia is still family- owned and operated with 3 generations dedicated to making delicious, healthy snacks! All RW Garcia products are non-GMO verified, certified gluten-free, lower in sodium, kosher and free of artificial additives or preservatives. Locally, I buy RW Garcia from Sprouts Market! To find where you can buy locally, type in your zip code here to find a store near you!
MINI VEGGIE QUICHES WITH SWEET POTATO CRACKER CRUST
- 1 box RW Garcia 3 Seed Sweet Potato Crackers
- 3 tablespoons vegan butter
- ½ cup vegan shredded cheese
- 8 eggs
- ½ red bell pepper, diced
- ½ green bell pepper, diced
- 3 green onions, diced
- 1 teaspoon minced garlic
- 1 teaspoon sea salt
- Preheat oven to 350 degree Fahrenheit.
- Add RW Garcia 3 Seed Sweet Potato crackers into a small food processor and pulse until fine crumbs are created.
- Melt vegan butter and mix with the cracker crumbs.
- Divide cracker/butter mix evenly into non-stick muffin pan and press down flat.
- Sprinkle a pinch of vegan shredded cheese over each crust and bake in the oven for 10 minutes.
- While the crust bakes, whisk the eggs and stir in diced bell pepper, green onions, garlic and salt.
- Remove muffin pan from oven and fill each cup with egg mixture.
- Bake for 30 minutes, then let cool 5 minutes before enjoying!
FROM EAT WELL WITH SARI
Tuesday, November 12th, 2019
Hello Cajun Sweet Potato Crusted Shrimp!
Truth: when I tested this recipe, I ate the whole plate in one sitting with my friend. They turned out SO good. This is type of recipe that tastes like it should be unhealthy, but it actually isn’t. Win Win! These are perfect for an appetizer of even the main event. Guarantee they will be a hit at any holiday party! These cajun sweet potato crusted shrimps are gluten free, so easy to make and made with minimal ingredients. The secret to it – RW Garcia Gluten Free Sweet Potato Crackers. I ground these up to make the tastiest “breading” for the shrimp. I love all the RW Garcia crackers, but anything sweet potato has a special place in my heart. They are made with stone ground yellow corn, sweet potato, sunflower oil, flaxseed, black sesame seeds, chia seed and sea salt. That is it, and they taste incredible! They also have an organic version of these too.
RW Garcia has a great variety of gluten free snacks from crackers to tortilla chips and I honestly enjoy them all. I am such a savory snack lover over here so these are a staple for me. Plus, they are family owned (for three generations!), use high quality trans-fat free ingredients and are non GMO certified. All good things. To find RW Garcia snacks to enjoy yourself, visit https://rwgarcia.com/locations/, enter your zip code and find the store nearest you.
What you need for this recipe:
- Gluten Free All Purpose Flour
- RW Garcia Sweet Potato Crackers (Gluten Free)
- Cajun Seasoning
- Sea Salt
- Shrimp – Peeled with the Tail on (Fresh is preferred, but from frozen works, you just need to fully defrost them)
- Avocado Oil – For pan frying in the cast iron skillet. This oil is the best with high heat
- Greek Yogurt – I used Whole milk so it is super thick and creamy tasting
- Fresh Ground Pepper
- Cast Iron Skillet is best, but a regular pan will also work for pan frying
- Food Processor for grounding the crackers. You can also use a blender. If you do not have either, you can place them in a bag and use the backside of a cup to really pound them out into small grains
Sweet Potato Crusted Shrimp:
1 cup Gluten Free All Purpose Flour
1 cup RW Garcia Sweet Potato Crackers (Ground in a food processor)
½ tbsp Cajun Spice
¼ tsp Sea Salt
¼ cup Avocado Oil
1 Pound of Shrimp (About 15 pieces)
Yogurt Lime Dip:
½ cup Greek Yogurt
½ Lime, Squeezed
Fresh Ground Pepper
1. Start with the yogurt lime dipping sauce. Combine greek yogurt, lime juice and pepper small bowl. Mix well and set in the fridge.
2. Whisk eggs in a small bowl and set aside.
3. Add flour, cajun spice and sea salt into another small bowl, mix and set aside.
4. Pulse RW Garcia Sweet Potato Crackers in a food processor until it forms a grainy like consistency. Place in another bowl and set aside.
5. Heat up avocado oil in a cast iron skillet on medium high.
6. Line up bowls in the following order: Eggs, Flour / Cayenne and Sweet Potato Cracker grains. One by one, dip each individual shrimp in egg, followed by the flour/ cayenne mixture and then the sweet potato crackers. Press down with your hands to get it fully coated. Don’t be afraid to get your hands dirty!
7. When each shrimp is fulled coated, place in the pan with hot oil. Cook each for 3 – 5 minutes on each side. When each is done, place on a paper towel lined cookie rack to help drain and cool.
8. When finished, squeeze some fresh lime juice on top and serve with lime greek yogurt dip.
FROM BEYOND SWEET AND SAVORY
Friday, November 8th, 2019
Spice up your Thanksgiving dessert spread with this easy sweet potato pie. With a crisp crust and silky smooth filling spiced with cinnamon and nutmeg, this sweet potato pie is so delicious and light, your guests will be coming back for more. Thank you to RW Garcia for sponsoring this post! RW Garcia is a family owned company that was started 35 years ago with the simple idea of making delicious and healthy, gluten-free snacks from sustainable ingredients.
With Thanksgiving right around the corner, I’ve been cooking and baking nonstop to prepare for the big day. While the main and side dishes will stay the same, I’m going to switch up the dessert menu a wee bit. In addition to apple and pumpkin pies, I will be surprising guests with a sweet potato pie. I’m a huge sweet potato fan so a sweet potato dessert would eventually make its way to the blog! This sweet potato pie was inspired by my love for the classic sweet potato casserole. With a crisp crust and silky smooth filling spiced with cinnamon and nutmeg, this sweet potato pie will become your Thanksgiving staple.
For as long as I could remember, I’ve loved sweet potato cakes and pies. Most people think that sweet potato only has savory application in a salad, soup, or side dish so let’s change that preconceived notion! I gave my classic sweet potato pie an upgrade using RW Garcia’s Sweet Potato Crackers in the crust which created a beautiful speckled color. I like RW Garcia’s crackers ground up and used as a crust for fish and chicken and thought it would be a fun addition to the pie crust. Instead of being an all flour pie crust, it has some added nutrition from sweet potato, corn, flaxseed, sesame seeds, and chia seeds. All RW Garcia’s products are non-GMO verified, certified gluten-free, lower in sodium, and free of artificial additives and preservatives if you’re looking for a delicious and healthy cracker to use in your cooking and baking. You can visit RW Garcia and type in your zip code to find the nearest grocery store that carries the Sweet Potato Crackers.
To save time, I started with roasting the sweet potatoes in the oven for 1 hour while I made the pie crust. Flour, powdered sugar, ground RW Garcia’s Sweet Potato Crackers, and butter came together in minutes with the help of an apple vinegar water mixture and my trusty food processor. Adding vinegar to the pie crust helps tenderize the dough by inhibiting gluten formation, makes it easier to work it, and creates a flaky crust. Other things that I find helpful for getting a good crust is keeping your equipment and butter as cold as possible so the butter does not melt and become overworked. Once the dough came together, I let it rest in the fridge for an hour for the gluten to relax before rolling it out.
Once the dough was ready, I rolled it out in between two parchment papers to about 12 inches to fit a 9-inch pie pan. I trimmed off the excess dough, leaving a 1-inch overhang from the pie plate. With my thumbs and index finger, I pinched the overhang to form a fluted edge. Crimping the edges takes practice but once you get the hang of it, it will become second nature. Here’s a video from Martha Stewart on how to crimp pie crust if you need some visual help. For the dough scrap, I rolled them up and created decorative leaves for the pie crust. The crust went into the freezer for 30 minutes to firm up to prevent shrinking during baking.
While the crust sat in the freezer, I worked on my sweet potato pie filling. This is a one bowl kind of situation where pureed sweet potato, heavy cream, brown sugar, eggs, vanilla extract, cinnamon, and nutmeg are whisked together. You can use a food processor, a hand-held whisk, or old fashioned whisk to get it done.
The pie filling went directly into the baked pie crust and back in the oven. I tented the edges of the pie crust with foil to prevent it from over browning.
The smell of sweet potato pie baking in the oven will make you want to dig your fork into it but let it cool down to an appropriate temperature first. Earthy sweet potato mixed with gentle spices of cinnamon and nutmeg created that classic fall vibe while brown sugar gave the filling a sweet molasses taste.
Take a bite of the sweet potato pie and you’re met with a crispy, flaky crust against a light, silky smooth filling with a dollop of whipped cream to round out the flavors. The flavor of this sweet potato pie is so delicious, your guests will be coming back for seconds or more! Don’t be surprised if your guests ask for it again next Thanksgiving!
For more fall dessert recipes, check out these recipes: pumpkin olive oil bundt cake, red kuri squash tarts, salted caramel quince tarte tatin, and Dutch apple pie.
If you try this recipe, please let us know how you like it! Leave a comment, rate it, and don’t forget to tag a photo #beyondsweetandsavory on Instagram. We truly appreciate your feedback and incorporate them to continually improve our recipes.
Easy Sweet Potato Pie
Prep Time: 1 hr
Cook Time: 2 hrs 15 mins
Servings: 8 servings
- 2 pounds sweet potatoes, peeled and chopped into 1 inch pieces
- 2 ounces unsalted butter, cubed
- 2 medium eggs
- 1/2 cup heavy cream
- 3/4 cup brown sugar
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1 tsp vanilla extract
- 1 9-inch baked pie shell
- Whipped cream for serving
- 1 1/4 cups all purpose flour
- 1/2 cup ground RW Garcia Sweet Potato Crackers
- 1/4 cup confectioners’ sugar
- 8 tbsps unsalted butter, cold (1 stick)
- 1/3 cup iced water
- 1 tbsp apple cider vinegar
- 1 egg, lightly beaten
- Preheat the oven to 400 degrees F and line a baking tray with parchment paper.
- Toss the chopped sweet potatoes and butter on the tray, making sure they are in a single layer and roast for 1 hour until tender and lightly caramelized.
- Transfer the cooked potato to a food processor and process until smooth.
- In a large mixing bowl, combine sweet potato puree, sugar, eggs, heavy cream, cinnamon, nutmeg, and vanilla and whisk until well combined.
- Spread the sweet potato mixture over the baked pie shell, smooth the top with an offset spatula, and use foil paper to cover the edges of the pie to prevent it from burning during baking.
- Bake for 45 minutes at 350 degrees F or until set.
- Decorate the pie with baked decorative leaves.
- Let it cool to room temperature before serving.
- When ready to serve, slice the pie into 8 pieces and top with whipped cream.
- For the pie shell, combine flour, RW Garcia ground Sweet Potato Crackers, sugar, and butter in a food processor and pulse until the butter is the size of peas, about 12 times.
- In a small bowl, whisk together iced water and vinegar.
- With the machine running, pour the water vinegar mixture down the feed tube and pulse until the dough begins to form.
- Transfer the dough to a floured surface and form the dough into a ball. Wrap the dough in plastic wrap and refrigerate for 1 hour.
- Roll the dough in between two sheets of parchment papers until you get about 12 inch diameter and ⅛ inch thickness.
- Use the pastry to line the base and side of a 9-inch pie pan leaving a 1 inch overhang.
- Use your thumbs and index finger to pinch the overhang to form a fluted edge. Freeze the pie for 30 minutes.
- Preheat the oven to 400 degrees.
- Prick the base of the pie with a fork.
- Brush the edges with the beaten egg.
- Line the pastry case with parchment paper and fill it with pie weight (or uncooked rice or beans) and bake for 25 minutes or until the pastry is light golden.
- Remove the parchment paper and pie weight and bake for another 5 minutes until the base is just dry. Remove from the oven and let it cool.
- Combine all the pieces of dough scraps and roll it out to about ⅛ inch thickness and use a leaf cutter to punch out decorative leaves for the pie. Brush the leaves with the beaten egg.
- Place all the decorative leaves on a baking sheet lined with parchment paper in a single layer.
- Bake in the oven at 400 degrees F during the last 12-15 minutes while the pie crust is baking.
- Remove the decorative leaves from the oven and let them cool to room temperature.