HSN | Nutrisystem 04.12.2022 - 07 AM
Discover a selection of convenient, easy-to-prepare, portion-controlled foods and exercise plans.
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Latkes, Four Ways
Behavioral Health & Nutrition students in the College of Health Sciences at the University of Delaware share healthy recipes from their kitchen classroom. Student chef: Brianna Fachler
Visit for more info.
GENERAL INSTRUCTIONS:
1. Preheat oven to 400F
2. Pour 2-3 tbsp vegetable oil on rimmed sheet - enough to cover bottom but no more.
3. Heat oil in oven for 5 minutes.
4. Put latkes on pre-heated sheets. Cook 15 minutes on first side, flatten then cook an additional 10 - 15 minutes on second side
CLASSIC POTATO LATKES
Ingredients:
2 large Russet potatoes (about 1 pound), peeled and grated
1 large onion (8 ounces), peeled and grated
2 large eggs
½ cup all-purpose flour
2 tsp coarse kosher salt (or 1 teaspoon fine sea salt), plus more for sprinkling
1 tsp baking powder
½ tsp freshly ground black pepper
Safflower or other oil, for frying
Preparation:
1. Transfer grated potato and onion to a clean dishtowel and squeeze and wring out as much of the liquid as possible.
2. Transfer the mixture to a large bowl. Add the eggs, flour, salt, baking powder and pepper, and mix until the flour is absorbed.
3. In a medium heavy-bottomed pan over medium-high heat, pour in about 1/4 inch of the oil. Once the oil is hot (a drop of batter placed in the pan should sizzle), use a heaping tablespoon to drop the batter into the hot pan, cooking in batches. Use a spatula to flatten and shape the drops into discs. 4. When the edges of the latkes are brown and crispy, about 5 minutes, flip. Cook until the second side is deeply browned, about another 5 minutes.
5. Transfer the latkes to a paper towel-lined plate to drain and sprinkle with salt while still warm. Repeat with the remaining batter. Serve with applesauce and sour cream.
ZUCCHINI LATKES
Ingredients:
3 medium zucchini, shredded (about 4½ cups)
1 tsp salt, divided
2 eggs, beaten
1 small red onion, grated
¼ cup matzo meal or dry bread crumbs
⅛ tsp pepper
Oil for frying
Serve with dill sour cream
Preparation:
1. In a large bowl, toss zucchini and ½ teaspoon salt; let stand for 10 minutes. Squeeze zucchini dry using clean dishtowel.
2. Return to bowl and stir in the eggs, onion, matzo meal, pepper and remaining salt.
3. In a large skillet, heat oil over medium heat. Drop batter by tablespoonfuls into oil; press lightly to flatten. Fry for 2 minutes on each side or until golden brown. Serve with sour cream if desired. Yield: 16 latkes.
SAVORY SWEET POTATO LATKES
Ingredients:
1 lb sweet potatoes, peeled and coarsely grated
2 scallions, finely chopped
⅓ cup all-purpose flour
2 large eggs, lightly beaten
1 tsp salt
½ tsp black pepper
¼ tsp cumin
¾ cup vegetable oil
Serve with chili lime sour cream - (lime juice and zest, chili powder)
Preparation:
1. Stir together potatoes, scallions, flour, eggs, salt, and pepper.
2. Heat oil in a deep 12-inch nonstick skillet over moderately high heat until hot but not smoking. Working in batches of 4, spoon 1/8 cup potato mixture per latke into oil and flatten to 3-inch diameter with a slotted spatula. Reduce heat to moderate and cook until golden, about 1 1/2 minutes on each side.
3. Transfer latkes with spatula to paper towels to drain.
APPLE CINNAMON LATKES
Ingredients:
5 apples, cored spiral cut
2 eggs, lightly beaten
½ cup all-purpose flour
2 tbsp arrowroot flour (helps absorb some of moisture from apples)
1 tbsp sugar
1 tbsp cinnamon
Zest of one orange
vegetable or canola oil for frying
confectioners sugar for dusting
sour cream and apple sauce for serving on top
Preparation:
1. Peel and core apples. Process in food processor with grating blade, grate by hand with box grater or make thin spirals with a spiralizer.
2. In large mixing bowl, beats eggs and add all purpose flour, arrowroot flour, sugar and cinnamon. Add more arrowroot flour if mixture seems too wet. 3. Stir in grated apples.
4. Form 3” patties with your hands, squeezing out extra moisture.
5. Heat 2-3 tbsp of oil on medium heat in sauté pan.
6. Place patties down directly from your spatula carefully in hot oil and let cook for 3-4 minutes on one side until you can see a little brown peeking out from underneath. It might seem like they are not going to hold together but they will. You may need to just nudge them with your spatula a little.
7. Carefully flip latkes away from your face and cook for another 3-4 minutes.
8. Remove latkes from pan and place on paper towel lined plate to remove excess oil. Keep warm in oven on lowest setting until all latkes cooked.
9. Serve with cinnamon sour cream. Sprinkle confectioners sugar on top.
For more:
Czech Potato Latkes with Horseradish-Dill Sour Cream | Christina's Kitchen: Global Book
iG
@christinaskitchendiary
@christinagalioto
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MAKES ABOUT 18
2 ½ lbs potatoes, peeled
1 small yellow onion, peeled
¼ cup cornstarch
1 teaspoon marjoram
½ teaspoon caraway seeds
½ teaspoon salt
½ teaspoon ground black pepper
2 cups matzo meal
Lots of vegetable oil for frying
Have brown paper shopping bags or paper towels ready for draining the latkes.
If using a food processor, use the grating blade to shred the potatoes and the onion. If shredding by hand, use a grater to shred all the potatoes. Dice the onion as finely as possible.
In a large mixing bowl, use a wooden spoon or your hands, mix the potatoes and onions with the cornstarch until the potatoes have released some moisture and the starch is dissolved, about 2 minutes. Add the salt and pepper, and stir. Add the matzo meal and mix well. Set aside for about 10 minutes. The mixture should become liquidy but sticky.
In the meantime, preheat a large, preferably cast-iron but definitely nonstick skillet over medium heat, a little bit on the high side. Pour a ¼-inch layer of vegetable oil in the pan. The oil is hot enough when you throw a bit of batter in and bubbles rapidly foam around it. If it immediately smokes, the heat is too high and you should lower it a bit. If the bubbles are really lazy, give the oil a few more minutes or raise the heat a bit.
With wet hands (so that the mixture doesn’t stick), roll the batter into golf ball-size balls. Flatten into thin, round patties. Fry about four to six at a time; just be careful not to crowd the pan. Fry on one side for about 4 minutes, until golden brown. Flip over and fry for another 3 minutes.
Transfer to the paper towels and proceed with remaining latkes. Once latkes have drained on both sides, place in a baking pan and keep at 200°F or cover with aluminum foil, to keep warm.
Horseradish-Dill Sour Cream
1 lb soft tofu
2 tablespoons fresh, grated horseradish
1 tablespoon apple cider vinegar
1 tablespoon agave or real maple syrup
¾ teaspoon salt
3 cloves garlic, minced
¼ cup grapeseed oil
1 cup loosely packed fresh dill
Remove the tofu from the package and shake off excess water. Place in a blender or food processor along with the horseradish, apple cider vinegar, agave, and salt. Blend until smooth.
Preheat a small saucepan over medium-low heat. Place the garlic and grapeseed oil in the pan. Cook gently, stirring occasionally, for about 2 minutes. The garlic should be blondir (that means “lightly brown”) but not burnt. Add the oil to the tofu mixture and blend again until smooth – the cream will be light green with some flecks of dill. Scrape down the sides to make sure you get everything.
Taste and adjust for salt and vinegar, if necessary. Transfer to a bowl and seal tightly with plastic wrap and refrigerate for at least 30 minutes.
iG
@the.vegan.gypsy.cg
@christinagalioto
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Easy 3 Ingredients Moist Soft and Fluffy Almond Cake
Ingredients:
4 eggs
1 cup (190g) sugar
1 1/3 cup (250g) almond flour
1tsp almond extract (optional)
you can add orange or lemon zest for extra flavor????
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HSN | Nutrisystem 04.12.2022 - 07 AM
Discover a selection of convenient, easy-to-prepare, portion-controlled foods and exercise plans.
Prices shown on the previously recorded video may not represent the current price. View hsn.com to view the current selling price.SHOP NOW
Find Your Thrill:
Watch Live:
StayConnected with HSN:
Like HSN on Facebook:
HSN Instagram:
Follow HSN on Twitter:
HSN on Pinterest:
HSN YouTube:
About HSN: Welcome to HSN. The spot with one-of-a-kind finds. And the place where you are celebrated every day for what makes you remarkable.
We provide the thrill of discovery and unique experiences you can’t find anywhere else with a great collection of uncommonly brilliant products from fashion and beauty to home, jewelry and electronics. HSN delivers the full immersive shopping experience no one else can.
The Forgotten Vegetarian: Vegan Banana Nut Matzo Waffles
Vegan Banana Nut Waffles with Raspberry Sauce
You need:
1 cup matzo meal
2 1/2 - 3 mashed overripe bananas
1/4 cup oil (I used coconut)
1 Tbsp maple syrup
1/2 tsp vanilla
Dash of salt
1/3 cup pecans
Heat your waffle maker on medium to medium high heat. Mix ingredients. Make 4 waffles, cooking until golden brown.
Raspberry Sauce:
12 oz Raspberries
Juice of 1 orange
1/8-1/4 cup maple syrup
Dash of salt
Cook over medium low heat until desired consistency is met.