Categoría: Comida

Comida, Cooking, eating, Food, Motivation

Some Delicious Mexican Food Ideas

Dr. Martha Andrea Castro Noriega, MD WMA FACS

If you are on a diet DO NOT look at these pictures, because you might break your diet and I don´t want that!

DELIGHTFUL BREAKFAST

Food delicious cooking for eating family home breakfast lunch or dinner dra martha andrea castro noriega tijuana mexico

DELECTABLE DINNER

Food delicious cooking for eating family home breakfast lunch or dinner dra martha andrea castro noriega tijuana mexico

YUMMY MEXICAN SALSA IN «MOLCAJETE»

Food delicious cooking for eating family home breakfast lunch or dinner dra martha andrea castro noriega tijuana mexico

WHEN IT’S COLD AN SCRUMPTIOUS CHICKEN SOUP WITH VEGETABLES IS IN ORDER!

Food delicious cooking for eating family home breakfast lunch or dinner dra martha andrea castro noriega tijuana mexico
Comida, Food, Gardening, homesteading

Wonders In My Urban Farm Strawberries Part 1

Dr. Martha Andrea Castro Noriega, MD WMA FACS

Strawberries need 8 hours of full sun each day. A minimum of 6 is required for them to grow properly, but giving them 8–10 hours of direct sunlight per day is the approach that will lead to the best results.

Strawberries thrive in bright sunlight and enjoy warm temperatures and moist soil. Even more than 10 hours of full sun won’t usually harm this delicious fruit.

Sun-scorch is only something to worry about if the region where you live typically experiences extremely hot temperatures. If this is the case, shading them a bit in the afternoon should prevent problems.

food comida strawberries farm homestead dra martha andrea castro noriega tijuana mexico
food cooking beef meat tacos saturday night dra martha castro noriega tijuana california usa
Comida, Cooking, eating, Food, Motivation

Facebook Post Saturday Night Rib Eye Tacos Delish

Dr. Martha Andrea Castro Noriega, MD WMA FACS
guayabas guavas food comida huerto comer jardineria gardening
Comida, eating, Food, Gardening

Facebook Post: My Guava Tree

Dr. Martha Andrea Castro Noriega, MD WMA FACS

Comida, Cooking, eating, Food

Delicious Messy Fun Pork Ribs of the Day

Dr. Martha Andrea Castro Noriega, MD WMA FACS

INGREDIENTS

  • 2 x 1-1.25kg racks of meaty free-range British pork ribs

For the marmalade glaze

  • 225g marmalade
  • 3 fat garlic cloves, crushed
  • ½ tsp cayenne pepper
  • 2 tsp finely chopped rosemary
  • 1½ tbsp Dijon mustard
  • 3 tbsp tomato purée
  • 3 tbsp orange or lemon juice
  • ¾ tsp each salt and black pepper

01. Heat the oven to 190°C/fan170°C/gas 5. Lay the rib racks in an oiled, foil-lined roasting tin (or 2 small tins) and roast for 60 minutes, turning once. Meanwhile, mix together all the ingredients for the marmalade glaze.
02. When the ribs are cooked, pour any fatty juices away from the tin(s). Brush one side of the ribs generously with the glaze and return them to the oven for 10 minutes. Turn, brush with more glaze and cook for 10 minutes more, then brush all over with the glaze, turn again and cook for 10 minutes two more times until the ribs are sticky, brown, and tender.
03. Brush the ribs with the leftover glaze. Cover with foil and leave somewhere warm to rest for 5-10 minutes. To serve, slice between the bones to separate the ribs and pile onto a board or warm serving dish.

Comida, Cooking, Food

Best French Fries for a Great Tremendous Messy Eating

Dr. Martha Andrea Castro Noriega, MD WMA FACS

There are so many varieties of french fries around the world, that it would be practically impossible to show them all in one blog post. That is why I have decided to do it in several parts, being this one the first. I hope you enjoy it and your mouth gets watery.

Truffle French Fries

food cooking dra martha castro noriega mexico
Photo by Chelsea Hawk

What’s a truffle? A truffle is a strong-smelling underground fungus that resembles an irregular, rough-skinned potato, growing chiefly in broad-leaved woodland on calcareous soils. It is considered a culinary delicacy and found, especially in France, with the aid of trained dogs or pigs.

French Fries Dipped in Creamy Clam Chowder with Bacon

food cooking dra martha castro noriega mexico

Vietnamese Loaded Fries with Peanuts Cilantro and Sriracha

food cooking dra martha castro noriega mexico

Simple Delicious Fries Madness!

food cooking dra martha castro noriega mexico

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Comida, Food, Travel, Viajar

Beautiful Rarities to See in my Neck of the Woods La Jolla San Diego Baja California

Dr. Martha Andrea Castro Noriega, MD WMA FACS

Caesar Salad Invented in Tijuana by:

Caesar (Cesare) Cardini Caesar was born near Lago Maggiore, Italy, in 1896; he and his brother Alex emigrated to the U.S. after World War I. The Cardini’s lived in San Diego but operated a restaurant in Tijuana to circumvent Prohibition.

Underwater Graveyard in La Jolla

Blue Star Fallen Star in San Diego California

Fish Tacos Invented in Ensenada

Beauty, Comida, Food

La sobrasada de Mallorca: un bocado sabroso — Commememucho

Dr. Martha Andrea Castro Noriega, MD WMA FACS

Detrás de este exquisito bocado hay muchos años de historia. De hecho parece que ya se preparaba sobrasada en Mallorca en el siglo XV. La sobrasada de Mallorca, tal como conocemos hoy en día con su color tan característico gracias al pimentón, no llega hasta el siglo XVIII. Desde entonces la sobrasada de Mallorca ha experimentado pocos cambios. […]

via La sobrasada de Mallorca: un bocado sabroso — Commememucho

Beauty, Comida, Cooking, eating, Health

Yummy Avocado Roasted Chickpea Taco Salad Recipe for a Healthy Summer

Dr. Martha Andrea Castro Noriega, MD WMA FACS

Summer is here with sunny weather, flowers, veggies, warm water in the pool. Time to collect our vegetables and enjoy them. I hope you like this recipe too!

INGREDIENTS:

For the Roasted Chickpeas:

  • 1 (15 oz) can chickpeas, rinsed and drained
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon onion powder
  • 1/2 teaspoon salt
  • 2 teaspoons fresh lime juice
  • 1 tablespoon olive oil

For the Cilantro Lime Vinaigrette:

  • 1 shallot, minced
  • 2 cups packed fresh cilantro leaves, stems removed
  • 1 large clove garlic
  • 2 tablespoons red wine vinegar
  • 1 tablespoon fresh lime juice
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup olive oil

For the Salad:

  • 4 corn tortillas
  • 1 tablespoon olive oil
  • Salt, to taste
  • 6 cups chopped Romaine lettuce
  • 1 cup chopped red cabbage
  • 1 cup grape tomatoes, cut in half
  • 1 cup fresh corn kernels
  • 1 large avocado, pit removed and sliced
  • 3 tablespoons fresh cilantro, chopped

DIRECTIONS:

  1. Preheat the oven to 400 degrees F. Place the drained chickpeas in a clean dishtowel. Remove chickpea skins and let the chickpeas dry for a few minutes.
  2. Place the chickpeas in medium bowl. In a small bowl, combine the chili powder, cumin, garlic powder, onion powder, salt, lime juice, and olive oil. Stir until chickpeas are well coated.
  3. Spread the chickpeas out in an even layer on a large baking sheet. Roast the chickpeas in the oven for 30 to 35 minutes, stirring occasionally. The chickpeas are done when they are dry and crispy on the outside. Remove from the oven and set aside.
  4. While the chickpeas are roasting, make the cilantro lime vinaigrette. In a blender or food processor, combine the shallot, cilantro, garlic, vinegar, lime juice, salt, pepper, and olive oil. Blend until smooth. Set aside.
  5. Turn the oven to 375 degrees F. Brush each side of the corn tortillas with olive oil. Cut the tortillas into 1/4-1/2″ strips. Spray a baking sheet with nonstick cooking spray. Place tortilla strips on the baking sheet in an even layer. Bake until golden and crisp, about 10-15 minutes. Remove from oven and sprinkle with salt, to taste. Set aside.
  6. To assemble the salad, place lettuce in a large salad bowl. Top the lettuce with red cabbage, tomatoes, corn, avocado slices, cilantro, spiced chickpeas, and baked tortilla strips. Drizzle the salad with cilantro lime vinaigrette and serve immediately.

LINKS OF REFERENCE:

Dra Martha A  Castro Noriega

Original: Our Chicken is always open

Art, Beauty, Comida, Cooking, eating, Food

Delicious Fun Food Art of the Week easy Home Made Pictures and Info

Dr. Martha Andrea Castro Noriega, MD WMA FACS

FOOD ART is the process in which beautiful models such as animals, Birds, Statues, Faces and other themes, are created using food. The food is either arranged or carved into the desired shapes, and then displayed as an art form. It has been practiced for many years. Some think it even dates back to early Chinese dynasties. Food art is very popular in England and it is spreading to other countries.

AN OWL MADE OF APPLE

CYCLIST EGGS

OCTOPUS IN A CUP

LOBSTER MADE OF CARROTS