Categoría: Cooking

Beauty, Cooking, Food, Health

Great Homemade Dressing of the Day: Hot Bacon (Dr Martha Messy Style)

Dr. Martha Andrea Castro Noriega, MD WMA FACS

Great Hot Bacon Dressing!

I like my Hot Bacon Dressing salad without gluten. Gluten makes me feel bloated and I try to avoid it the most I can. Although there are some ways to flush it out of your intestines fast if you happen to ingest it in some meal. But this  would be the topic for another blog post. So let’s get to our homemade salad of the day:

Keep it in the jar

INGREDIENTS Nutrition

  • 5 slices bacon, diced

  • 1⁄2 cup finely chopped yellow onion

  • vegetable oil

  • 22 teaspoons cornstarch, mixed with

  • 2 teaspoons water

  • 1⁄2 cup white vinegar

  • 1⁄2 cup water

  • 1⁄4 cup sugar

  • salt and pepper

Enjoy it on Spinach or any other Salad!

DIRECTIONS:

Fry bacon til crisp. Remove the bacon with a slotted spoon and set aside. Add onion to bacon fat in pan and cook 5 minutes til onion is soft. With a slotted spoon, add onion to bacon. Pour bacon fat into a measuring cup and add vegetable oil to equal 1/2 cup. Add bacon fat to cornstarch mixture and reserve. Combine vinegar, water, sugar, salt and pepper in a small saucepan and heat to a boil. Add cornstarch mixture and cook til thickened (1-2 minutes). Remove from heat and add bacon and onion. Use while warm.

Beauty, Cooking, eating, Food

Deliciously Messy Fun Food for the Day: Steak Eggs BBQ Pork Ribs and Lobster!

Dr. Martha Andrea Castro Noriega, MD WMA FACS

Steak and Eggs with Hollandaise Sauce

Barbecue Baby Pork Ribs

Steak and Eggs

Lobster Crab and Shellfish

 

 

Cooking, Food, Health

Check your freezers for Contaminated Beef with Salmonella

Dr. Martha Andrea Castro Noriega, MD WMA FACS

…get it out and throw it away. I would throw away all ground beef bought even after the day that the USDA has given (see below the *). USDA inspected and beef was released for sale. Where and when the contamination occurred? Remember, your health is first.

*Recalled products will have the establishment number «EST. 267» inside the USDA mark of inspection.

The U.S. Department of Agriculture has announced a massive recall of more than 6.5 million pounds of beef products that are contaminated with bacteria Salmonella Newport.

The Food Safety and Inspection Service division of the USDA says the health risk is high in the Class 1 recall.

USDA Recall Classifications
Class I This is a health hazard situation where there is a reasonable probability that the use of the product will cause serious, adverse health consequences or death.
Class II This is a health hazard situation where there is a remote probability of adverse health consequences from the use of the product.
Class III This is a situation where the use of the product will not cause adverse health consequences.

The establishment JBS Tolleson, Inc. announced the product recall, which includes ground beef, were packaged on various dates from July 26, 2018, to September 7, 2018.

At least 261 types of products with various brand names were shipped to New Mexico according to the list of recalled products.

Showcase/Walmart was the primary brand of recalled meat with other brands being Cedar River Farms Natural, Beef and Gourmet Burger.

Symptoms of salmonellosis usually occur between 6 to 72 hours after you ingest the bacteria. The most common symptoms include:

  • diarrhea, which may contain blood or mucous

  • fever

  • headache

  • stomach cramps

  • nausea

  • vomiting

  • dehydration, especially among infants and the elderly.

In rare cases, septicaemia (local infection) may develop as a complication of salmonellosis.

READ MORE HERE

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

Beauty, Comida, Cooking, Exotic, Food, Travel

Would You Eat the 5 Most Exotic Foods in the World?

Dr. Martha Andrea Castro Noriega, MD WMA FACS

Absolutely yes to number 1, 2, 3 and 4. Definitely no to number 5. I am an exotic person, but I just realize I am not that exotic to eat saliva bird coming from  a bird nest.

5 of the Most Exotic Foods in the World:

KOBE BEEF

Kobe Beef comes from the best quality cows in the world. Cows fed high quality grass and beer, then they get daily massages to tenderize their meat. 1 kilo of this beef can cost $770 or more.

DENSUKE WATERMELON

Densuke Watermelon  is crisper on the inside. They are tender and very rare.  One watermelon can cost up to $6,100 dollars!

WHITE TRUFFLE

White truffles aren’t called kitchen diamonds for nothing. Their price can fetch from 2,000 to 8,000 euros per kilogram. And which country do they call the Land of Truffles? It’s Serbia alright! Serbia is the real-deal White Truffle Garden of Eden. Just one pound can cost between $1,360 and $4,200 Euros.

PULE

Priced at a staggering $600 per pound, this crumbly white cheese is not even available on the commercial market, with its high cost attributed to the considerable time and resources needed for production. While most cheeses are made using cow, goat or sheep milk, this cheese is made from the milk of a Balkan donkey, native only to Serbia and Montenegro, and requires 25 litres of milk to produce just one kilogram of Pule.

BIRDS NEST SOUP

Bird’s Nest Soup is possibly the weirdest and most expensive soup in the world and has been served in China as a delicacy for over 400 years. It is made up of the saliva nests built by birds called cave swifts and is then dissolved in water to create a gelatinous soup. It’s believed that the spit has many nutritional and medicinal uses as one pound of this spit can cost over $4,535.

Link of Info 1

Link of Info 2

Link of Info 3

strawberry dra martha castro noriega tijuana mexico california america us
Beauty, Comida, Cooking, Food

Strawberry Fun Delights and Surprises for Sunday

Dr. Martha Andrea Castro Noriega, MD WMA FACS

Strawberry Fun Delights and Surprises for Sunday

WHITE CHOCOLATE SHOT GLASSES WITH STRAWBERRY MOUSSE DESSERT

ANGEL FOOD STRAWBERRY CHOCOLATE KEBOBS

STRAWBERRY RHUBARB CRUMBLES

CHOCOLATE COVERED STRAWBERRY DELIGHTS

Beauty, Cooking, Food, Nature

This is Where Macadamia Nut Oil comes from

Dr. Martha Andrea Castro Noriega, MD WMA FACS

Macadamia

Synonyms: Australian Nut, Queensland Nut, Bush Nut, Baphal Nut
Scientific Name: Macadamia ternifolia FvMUELL
Family: Proteaceae (Protea Family)
Habitat  Australia, Indonesia
Constituents
Macadamia nut oil: approximately 80% monounsaturated fatty acids of which about 50% is oleic acid and 20% palmitoleic acid, vitamins A, B, E, minerals.
Macadamia nut: about 70% fat, vitamin B, calcium, iron, phosphorus.

Cooking, Food

2 Healthy Exotic Food Recipes for you to Enjoy!

Dr. Martha Andrea Castro Noriega, MD WMA FACS

Healthy Exotic Food to satisfy the most demanding palate!

exotic healthy food dra martha andrea castro tijuana

healthy exotic food dra martha castro noriega tijuana

 

Spiced Pan-Roasted Chicken with Olives, Figs, Mint

 

INGREDIENTS

 

  • 1 whole chicken, cut up into 8 pieces
  • 1 teaspoon salt
  • 1⁄4 teaspoon black pepper
  • 2 teaspoons (10 ml) avocado oil (like this) or Schmaltz (page 235)
  • 1 cup (160 g) sliced shallots (about 2–3 medium)
  • 6 dried figs (like these), roughly chopped
  • 1 cup (135 g) kalamata olives
  • 1 cup (240 ml) white wine
  • 3 sprigs thyme

 

INSTRUCTIONS

 

1. Preheat the oven to 400°F (205°C) and place a large, oven-safe skillet over medium-high heat. Season the chicken all over with the salt and pepper. Add the oil to the skillet and swirl to coat. Once shimmering, add the chicken, skin side down and allow it to sear for 5–10 minutes, or until the skin is brown. Flip and cook for 2–3 minutes on the other side. Remove to a platter.

 

2. o the hot pan, add the shallots and figs and sauté for 2–3 minutes, or until the shallots are golden brown. Add the olives, wine and thyme sprigs and boil for a minute or so, scraping up any browned bits that have stuck to the bottom of the pan.

 

3. Return the chicken to the pan, skin side up and place in the oven. Roast the chicken for 30 minutes, or until it reaches an internal temperature of 165°F (74°C).

Healthy Exotic Food Recipe to cook Thai Curry Vegetable Soup

healthy exotic food dra martha castro tijuana

Ingredients

 
Serves 4
 
Produce
  • 1 bunch Baby bok choy
  • 1 Handful Cilantro, fresh
  • 2 cloves Garlic
  • 1 tbsp Ginger, fresh
  • 1 Lime
  • 1/2 Red onion
  • 1 Sweet potato (about 1 lb.), small
     
Canned Goods
  • 1 13 oz can Coconut milk
  • 2 tbsp Thai red curry paste
  • 4 cups Vegetable or chicken broth
     
Condiments
  • 1/2 tbsp Fish sauce
  • 1 Sriracha

 

Pasta & Grains
  • 3 1/2 oz Rice vermicelli noodles
     
Baking & Spices
  • 1/2 tbsp Brown sugar
     

Oils & Vinegars

  • 2 tbsp Neutral cooking oil

     

INSTRUCTIONS

 

  • Prepare the vegetables for the soup and garnishes first, so they’re ready to go when needed. Mince the garlic and grate the ginger using a small-holed cheese grater. Peel and dice the sweet potato into one-inch cubes. Wash the bok choy well, then chop into one-inch strips, separating the fibrous stalks from the delicate green ends. Thinly slice the red onion and roughly chop the cilantro.

 

  • Add the cooking oil to a large soup pot along with the minced garlic, grated ginger, and Thai red curry paste. Sauté the garlic, ginger, and curry paste over medium heat for 1-2 minutes.

 

  • Add the diced sweet potato and chopped bok choy stalks to the pot (save the leafy green ends for later) along with the chicken or vegetable broth. Bring the pot to a boil over medium-high heat, then reduce the heat to low and let simmer for 5-7 minutes, or until the sweet potatoes are tender.

 

  • While the soup is simmering, bring a small pot of water to a boil for the vermicelli. Once boiling, add the vermicelli and boil for 2-3 minutes, or just until tender. Drain the rice noodles in a colander and set aside.

 

  • Once the sweet potatoes are tender, add the coconut milk, fish sauce, and brown sugar to the soup. Stir, taste, and adjust the fish sauce or brown sugar if needed. Finally, add the bok choy greens and let them wilt in the hot soup.

 

  • To serve, divide the rice vermicelli among four bowls. Ladle the soup and vegetables over the noodles, then top with red onion, cilantro, a wedge or two of lime, and a drizzle of sriracha.

 

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