How To make Creamy But Lean Chicken and Leeks(Mf)

Flashback Friday: Evidence-Based Weight Loss - Live Presentation

In this live presentation, Dr. Greger offers a sneak peek into his book How Not to Diet.

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I’m so excited to be bringing you this live presentation!

I used to do annual reviews of the medical literature, but that was before the success of How Not to Die ( Realizing just how many people (and in 33 languages! ( I’m now able to reach with my books, I set out to write a new book every three years. The downside is that now I’m just barely able to keep up making new videos for NutritionFacts.org and so I just have time to create one new presentation per book. This one is based on my book How Not to Diet (

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Thanks for watching. I hope you’ll join in the evidence-based nutrition revolution!
-Michael Greger, MD FACLM

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I did the Muscle Food DO THE UNTHINKABLE plan for 5 days - Here’s how it went!

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باستا الفيتوشيني بالفطر / Wild Mushroom Fettuccine

الفيتوتشيني بالفطر

نحضر إليك اليوم أشهى وصفات المطبخ الايطالي: معكرونة الفيتوتشيني بالفطر. شاهدي الفيديو خطوة بخطوة لتتعرفي إلى طريقة عمل المكرونه الايطالية. اكلات جديدة ووصفات ولا اشهى تتابعينها يومياً على قناة يومي.

المقادير:

• 2 ملاعق كبيرة زبدة
• 1 بصلة مفرومة
• 450 غرام من الفطر، مقطع
• 250 غرام من الفطر البري المفروم
• 250 غرام فيتوشيني
• 1 كوب كريما
• 1/3 كوب بقدونس مفروم
• 2 فصوص من الثوم، مفروم
• ملح وفلفل
• جبنة بارميزان مبشور

طريقة التحضير:

• قومي بتسخین الزبدة علی حرارة متوسطة ثم أضيفي البصل والفطر والفطر البري.
• اطهي المقادير لمدة 10 إلى 15 دقيقة حتى يصبح الفطر لينا.
• اسلقي المعكرونة.
• قومي بإضافة 1/2 كوب ماء والكريما. دعيه يغلي لحوالي 5 إلى 8 دقائق، مع التحريك.
• أضيفي البقدونس والثوم والملح والفلفل إلى الصلصة.
• صفّي المعكرونة من الماء. أضيفيها الى الصلصة. قدميها مغطاة بالبارميزان.

Ingredients

• 2 tbsp butter
• 1 onion, chopped
• 450 g mushrooms, sliced
• 250 g chopped wild mushrooms, (oyster, portabello, chanterelles)
• 250 g fettuccine
• 1 cup cream
• 1/3 cup chopped fresh parsley
• 2 garlic cloves, minced
• Salt and pepper , to taste
• Freshly grated Parmesan cheese

Cooking Method

• Heat butter over medium high heat; add onion, mushrooms and wild mushroom; cook 10 to 15 min stirring occasionally until
mushrooms are soft and mushroom juice evaporates.
• Meanwhile, cook pasta according to directions on package until al dente.
• Add 1/2 cup of water. Then add cream; boil about 5 to 8 min, stirring occasionally until sauce thickens.
• Add parsley, garlic, salt and pepper to sauce. Drain pasta; toss with sauce. Serve with Parmesan.

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Corned Beef & Colcannon Potatoes | Cookin' Somethin' w/ Matty Matheson

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ALL I KNOW IS ONE THING I KNOW IS CORNED BEEF IS SCIENCE YOU DONT HAVE TO DO THIS BUT YOU CAN DO THIS THEN YOU CAN SAY WOW I CORNED THIS BEEF!

BRINE INGREDIENTS
½ cup kosher salt
½ tablespoon nitrate salt
2 garlic cloves
6 juniper berries
10 peppercorns
10 cloves
2 star anise
1 cinnamon stick
2 fresh bay leaves
1 tablespoon mustard seeds
¼ cup sugar
1 liter water
Ice, as needed
1 (3.5#) brisket, deckle cut, ½ inch fat cap

CORNED BEEF INGREDIENTS
1 onion, halved
2 celery ribs, cut into 1 inch pieces
3 garlic cloves
2 fresh bay leaves

COLCANNON POTATO INGREDIENTS
1 ½ pounds fingerling potatoes
½ Napa cabbage
2 small leeks, green tops removed
½ pound bacon, cut into lardons
1 cup white wine
Prepared horseradish
2 cups 35% heavy cream
TKTK duck fat
1 bunch green onions

FOR SERVING
Keens Hot Mustard

COOKING METHOD
1. Add all brine ingredients to a medium stock pot and bring to a boil, remove from heat and add 4 cups of ice. Stir until ice is melted, then add brisket. Cover and refrigerate for 10 days.
2. Discard brine and rinse stock pot. Return brisket to pot and cover with cold water. Add all corned beef aromatics and bring to a boil. Reduce to a simmer and skim top to remove any scum. Simmer for 3 hours, or until beef is fork tender.
3. Remove from pot and transfer to cutting board. Allow to rest while making potatoes.
4. Parcook fingerling potatoes to a large, heavy-bottomed pot.
5. In a large skillet over medium heat, add duck fat, and bacon, and render. Add Napa cabbage and leeks. Add white wine and soften the veg, and add fingerling potatoes. Add in heavy cream, couple of glugs of horseradish and stir together until reduced. About 3 minutes.
6. Serve beef with hot mustard, and potatoes topped with green onions. Enjoy!

எளிய முறையில் பட்டர் செய்வது எப்படி | Home Made Butter

Hello friend's Welcome To Princy's Authentic Kitchen.I Always Feel That food is an art, had to try new recipes and put together different ingredients and see how it taste,Today’s I'll Be showing How to make எளிய முறையில் பட்டர் செய்வது எப்படி/Home Made Butter..Thank you for watching my channel Please Friends not only watch please do try these recipes & Leave Your Comments & Share My Videos.. For those who have Subscribe to my channel Thank you.Friends who haven't Subscribed Please Subscribe.


Ingredients:
Whipping Cream-473ml x 2=946 Ml


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Night Routine????早寝早起きする平日ナイトルーティン｜日々の自分磨きとセルフケアの習慣

ご視聴いただきありがとうございます。
最近の早寝する夜の過ごし方と
夜の習慣をまとめたナイトルーティンです????
楽しんでいただけたら嬉しいです????????✨

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