Monday, January 30, 2012

Move over Martha..we are reinventing the wheel!

My big goal for 2012 is to bring our food spending under control. It never fails, every month I go over my allotted amount causing us to spiral out of control and ending up borrowing from Paul to pay Peter it seems!

I have been taking a hard look at my freezer purchases. I hate paying $5 for a jumbo bag of tots. My kiddo's love them but I refuse to pay the ransom anymore!!!! So, I am on a mission. I am going to reinvent the wheel if I must starting with an all time family favorite, the tots.

These babies will defiantly be making my menu rotation for breakfast, lunch and dinner! No not every meal everyday! My kids gobbled these puppies up so fast there was barely anytime to take a photo. I think my job here is done. 

May your table be bountiful with savings! ~blair

1 cup quinoa flakes 
1/4 cup golden flax meal 
canola oil1/3 cup finely chopped sweet onion 
4 sweet potatoes or russet potatoes, peeled
1 Tbsp. kosher or sea salt, plus more
1 egg, beaten
1/2 tsp. garlic powder
Freshly ground black pepper

* to bump up the flavor you could add a pinch or two of cayenne pepper and smoked paprika.

Preheat oven to 375 degrees. Combine quinoa flakes and flax meal in a bowl; set aside. Place skillet over medium heat. Sparingly coat pan with oil. Add onion and cook, stirring occasionally, until soft, about 8 minutes. Transfer onion to a bowl; set aside. Wipe out to use later. 

Using your food processor, finely grate potatoes to make 4 cups. Transfer to a colander and sprinkle with 1 Tbsp. salt. Massage salt into potatoes and squeeze out the excess liquid. In a medium bowl; add egg to potatoes and mix well. Add onion, garlic powder; season lightly with salt and pepper. The mixture should resemble a potato pancake mix but be on the dry side. Using your hands, form potato mixture into 1" balls. 

Roll potato balls in quinoa flake mixture. Heat skillet over medium heat. Lightly coat pan with oil. Working in batches, cook balls, turning occasionally, until golden brown, about 2 minutes on each side. Transfer tots to a rimmed baking sheet. Bake until cooked through, about 10 minutes. 

** Note**
These tots freeze well. Make ahead, but skip the final step. Place tots on a cookie sheet and flash freeze. I do not like to use freezer bags or anything plastic BUT that seems to be the best way to freeze. Bring Tots to room temperature before placing in skillet to avoid being splattered with oil. 


KR @ Edible Entertainment said...

Hello Blair! You've got an interesting blog.. :) Loved reading the recipes!
Kavi (Edible Entertainment)

Blair Sprouse said...

Thank you very kindly!