Etiqueta: Cooking

Cooking, Food

Delicious Messy Food: New England Lobster Boil Recipe For You To Enjoy!

Dr. Martha Andrea Castro Noriega, MD WMA FACS
lobster recipe

Messy Ingredients:

½ cup kosher salt

1 bunch fresh thyme (tied together with string)

1 head garlic, top ¼” sliced off

1 pound kielbasa, sliced on the bias

1½ pounds small red potatoes

3 whole (1½ pounds each) live Maine lobsters

2 pounds scrubbed littleneck clams

5 ears sweet corn, shucked and halved

Instructions:

Fill a very large stockpot (may need to use multiple pots depending on sizing) with 2½ gallons of water and bring to a boil over high heat. Add the salt and stir until dissolved then add the thyme and garlic.

Add the potatoes and cook for about 6 minutes. Add the kielbasa then add the live lobsters, one at at time, claw first. Set the timer for 12 minutes. By then the lobsters will be cooked completely through and the meat will be solid white (if you are using a meat thermometer the temperature of the tail should read 180ºF).

lobster food cooking dra martha castro noriega

At the 7 minute mark add the clams to the pot. When there are 4 minutes to go on the timer, add the corn.

When the time is up, drain the water from the pot and spread the contents from the boil on a large covered table or add the contents into large serving bowls.

Serve with grilled bread, lemon wedges and plenty of melted butter for dipping.

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Cooking, eating, Food

Twosday Delicious Messy Food My Picks for Today Are…

Dr. Martha Andrea Castro Noriega, MD WMA FACS

Twosday, Tuesday, attic, arctic, potaito, potato…anyways! Food is so delicious, all kinds, I love all kinds of food from all over the world. I like healthy, very healthy, not very healthy, messy, very messy, soups, salads, meat, even vegetarian meals cooked well can be so delicious.

Volcano Fries at Nomad Dubai

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I just like to eat, and THAT is why I have to keep on moving, my friends. And I do. I exercise a lot. My favorite sports to practice: Bicycling and running upstairs, up and down.

So, I can afford this kind of meal, but not often though and in small portions. The good thing is that this wonderful messy food is in Dubai. So I can’t try it very often, LOL, especially now with the Coronavirus infecting all countries around the world and consequent travel restrictions.

Crazy Shakes at Black Tap Dubai

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Cheese Volcano in Nomad Dubai

tuesday messy food dubai dra martha castro noriega

 Charcoal Ice-Cream Shake at Scoopi Café

tuesday messy food dubai dra martha castro noriega
Cooking, eating, Food

FryDay Messy Food My Pick for Today!

Dr. Martha Andrea Castro Noriega, MD WMA FACS

French Fries With Garlic, Parsley and Bacon Fondue!

Even if it means some extra hours of running or cycling uphill to burn the extra calories, I have to eat my messy food I love so much.

FONDUE WITH MY FAVORITE CHEESES FOR TODAY

Gruyere, Gouda and Fontina

I will eat fries everywhere I go, any chance I get. They’re definitely a guilty pleasure of mine and I know I’m not alone!

What’s your fry fancy? 

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Cooking, Food

Messy Fun Food of the Day: French Onion Soup Please Enjoy!

Dr. Martha Andrea Castro Noriega, MD WMA FACS

Make sure to make it messy…it tastes better!

INGREDIENTS

6 large yellow onions, sliced thinly
1 cup heavy cream
2 tablespoons unsalted butter
1 teaspoon salt
2 cups dry white wine
2 quarts chicken stock
5 ounces Gruyere cheese, grated (a Cheddar would work, too)
4 slices of hole-y, country bread

COOKING METHOD

In a large, wide-bottomed pot, combine the onions, cream, butter, and salt. Cook, stirring occasionally, over medium to medium-high heat until the onions soften and the cream reduces to its solids.

This should take anywhere from 10 to 30 minutes, depending on your onions and your pot. Then turn the heat up slightly, so the onions and cream bubble at a slow boil, and cook without stirring for about six or seven minutes, until the onions on the bottom are deeply brown. (Depending on your stove, this might mean at medium heat or at high. Don’t go overboard: you don’t want the onions blackened.) Stir the onions and add a half-cup of wine and deglaze the pan, scraping up all the burnt and browned bits. Then repeat the process: leave the onions without stirring for another six minutes or so, then deglaze. Repeat until you have used all 2 cups of wine. The onions should now be a rich, dark brown color; they should smell divine.


Add the stock. (Use less if you want more of a stew.) Bring to a simmer and cook for about 15 minutes. Season with salt if needed.

Preheat the oven to 400. Toast the bread until it is dry and crusty, about 15 minutes. Ladle the soup into either ovenproof bowls or a single large baking dish (if the latter, place it on a baking sheet: it will spill). Fill the bowls or dish to nearly the rim. Float the bread on the soup and sprinkle with the Gruyere. Bake until the cheese is bubbly and browned, 20 to 30 minutes. Let cool until it will no longer burn your tongue. Devour!

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Cooking, Food, Motivation

Self -Quarantined? Easy Recipe to Cook and Lift Your Spirit Today!

Dr. Martha Andrea Castro Noriega, MD WMA FACS

Chickpea Soup Italian Pasta Recipe

Nice rendition of a universal theme. You can take this in any direction you want. I’ve always used white beans and skipped the pasta. All kinds of meats can be added.

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In the past, I’ve added braised lamb chunks, smoked ham hocks, Italian sausage….all delicious. A salad, a loaf of bread.

food recipes dra martha castro noriega tijuana https://drmarthacastrodoctor.com/

This recipe is easy to follow, quick to make and tastes amazing!

food recipes dra martha castro noriega tijuana https://drmarthacastrodoctor.com/

It Serves 6

Ingredients
  • 3 tbsp. olive oil
  • 2 stalks celery, roughly chopped
  • 1 carrot, roughly chopped
  • 1 small yellow onion, roughly chopped
  • 3 sprigs rosemary, minced
  • 6 cups vegetable stock
  • 1 (15-oz.) cans chickpeas, drained and rinsed
  • 8 oz. cavatelli
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tbsp. minced parsley
  • Parmesan cheese, for serving

Instructions

Heat oil in a 6-qt. saucepan over medium-high; add rosemary, celery, carrot, and onion and cook until soft, 8-10 minutes. Add stock and chickpeas; simmer 5 minutes. Remove half the chickpeas and purée until smooth; return chickpeas to pan. Add pasta and cook until al dente, 10 minutes; season with salt and pepper. Stir in parsley and serve with Parmesan cheese.

food recipes dra martha castro noriega tijuana https://drmarthacastrodoctor.com/

“If you believe in yourself, everything is possible. Live the life of your dreams. Let it be!”—dramacn

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Cooking, Food

Delicious Food Dishes Ideas with Cauliflower for a Healthy Sunday!

Dr. Martha Andrea Castro Noriega, MD WMA FACS

#food

Cauliflower plant is the edible vegetable part that is called ‘Head’ or ‘Curd’. Botanically this curd is a white ‘inflorescence meristem’. This means that it is not a fully formed flower, it is a tissue which is supposed to form flowers.

#cooking

Cauliflower Steaks with Parmesan Cauliflower Rice & Romesco

food vegetables dra martha castro noriega mexico usa

#healthyfood

Cauliflower curd does not have typical sepals, petals, anthers and ovary, therefore there is no question of any pollination, fertilization or fruit-seed formation.

Cauliflower Breadsticks

food vegetables dra martha castro noriega mexico usa

Cauliflower has only 25 calories and 3 grams of fiber per cup It is an excellent choice for anyone watching their waistline. Along with its low sugar content, cauliflower has a glycemic index of just 15.

Roasted Cauliflower Steaks

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It also has an excellent high amount of protein content for a vegetable (19% of calories are from protein). Cauliflower is both filling and nutritious.

Baked Cauliflower Pizzaiola

food vegetables dra martha castro noriega mexico usa

“Please be kind to yourself and to others. If you cannot care for yourself, find someone who can!” – Michele L. Pruitt

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Cooking, Food

This is Where Cinnamon Comes From Beautiful Trees Enjoy 1 Recipe

Dr. Martha Andrea Castro Noriega, MD WMA FACS

CINNAMON TREE

cinnamon dra martha castro noriega tijuana mexico

Cinnamomum zeylanicum, evergreen tree of the laurel family (Lauraceae) native to(Ceylon), Malabar Coast and Myanmar (Burma), also cultivated in South America and the West Indies for the spice consisting of its dried inner bark.

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In medieval Europe it was used for religious rites and as a flavoring. Later it was the most-profitable spice in the Dutch East India Company trade.

cinnamon dra martha castro noriega tijuana mexico

In modern times it is used to flavor a variety of foods and drinks; in Europe and the it is especially popular in bakery goods.
cinnamon dra martha castro tijuana mexico

RECIPE (double or triple amounts of each ingredient for more people)

Cinnamon

2 teaspoons of honey

1/4 of a lemon

1 cup of water

Step 1 –
Boil in 1 cup of water. Pour the boiling water on the cinnamon. Cover it and let it seep until it is warm enough to drink.

Step 2 –
Add honey when the water is cool. Drink 1/2 of this before going to bed.

Step 3 –
The other half should be covered and refrigerated and this should be consumed in the morning. Do not re-heat it in the morning.

Dr. Martha Castro Noriega, MD
costa rica dra martha castro tijuana mexico california usa
Food, Travel

Costa Rica is a Paradise and its Food is Lip Smacking Good

Dr. Martha Andrea Castro Noriega, MD WMA FACS

Puntuación: 5 de 5.
costa rica dra martha castro tijuana mexico california usa

Costa Rica is a very exotic place to visit. If you travel there please make sure you stay at least 3-4 weeks minimum so you can relish everything this enchanting country has to offer.

costa rica dra martha castro tijuana mexico california usa

Its rain forest, trekking experience, the waterfalls, the volcano, the coffee plant tour, the white water rafting and of course, its delectable and most palatable food.

Costa Rican Tilapia

Costa Rican Coffee

costa rica dra martha castro tijuana mexico california usa

The cuisine in this exotic country is hearty, savory and always satisfying. While it doesn’t have the spice of Mexican or the grilled skewered meats of Argentinian food, it has a style all its own: like an easy chair or a meal from your grandmother’s kitchen.

costa rica dra martha castro tijuana mexico california usa

Dr. Martha Castro Noriega, MD

tempura dra martha castro tijuana baja california mexico los angeles usa america
Cooking, Food

Tempura Zucchini Flowers Steak and 1 Exotic Easy Recipe

Dr. Martha Andrea Castro Noriega, MD WMA FACS

Tempura Zucchini Flowers Steak

tempura dra martha castro tijuana baja california mexico los angeles usa america

Food that is cooked and served on a plate in a creative and artistic way to satisfy your vision and leaves a unique flavor on your palate, is the kind of food that also feeds your soul.

tempura dra martha castro tijuana baja california mexico los angeles usa america

EASY RECIPE

Heat oil. Quickly stir-fry beef over high, and season with garlic, salt and pepper. …

Add zucchini and stir-fry briefly. Season with green onion, sesame seeds and oil, soy sauce, chili pepper, and salt.

Return beef to pan, stir once to combine, and transfer to serving plate. Garnish with shredded chili if you like.

tempura dra martha castro tijuana baja california mexico los angeles usa america

tempura dra martha castro tijuana baja california mexico los angeles usa america

“Please, be kind to yourself. I wish you the best in life, prosperity, happiness, love and health.” Sincerely, Dr. Martha

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salad sunday dra martha castro tijuana mexico baja california usa
Cooking, Food

Dr Castro’s Exotic Chicken Salad Recipe with Yogurt for a Healthy Sunday!

Dr. Martha Andrea Castro Noriega, MD WMA FACS

This recipe is not of my invention, I just made it my own by adding more and different ingredients to give it that special flavor that my family (especially my daughter Alexandrea) loves.

salad sunday dra martha castro tijuana mexico baja california usa

You have to get Greek yogurt,  Dijon mustard with honey, sweet cranberries and toasted pecans,  since these are the «secret» ingredients that make this chicken salad very unique.

salad sunday dra martha castro tijuana mexico baja california usa

Ingredients

Serves 8 (only 5 if I am in the eating group 😀😅😊😂🤩)
Apple
Celery stalks
2/3 cup Cranberries, dried
1 tsp Onion powder
2 tsp Parsley, fresh
4 tbsp Red onion
1 lemon or lime
1/2 tsp soy sauce
1/2 tsp curry powder
2 tsp Dijon mustard with honey
1/2 cup Mayonnaise (do not use light)
1/2 tsp Black pepper
1 tsp Salt
1/2 cup Toasted pecans
1/2 cup Greek yogurt  (light sour cream)
3 WELL DONE LARGE  COOKED CHICKEN BREAST

It Can Be Served on crispy Lettuce leaves

salad sunday dra martha castro tijuana mexico baja california usa
In a large bowl, mix chicken, cranberries, almonds, celery, and onion. In a separate small dish, prepare dressing by mixing yogurt, curry powder, soy sauce, lemon juice, and salt and pepper together. Combine dressing with the salad ingredients and mix well. Serve on your favorite bread, or on top of fresh greens!
salad sunday dra martha castro tijuana mexico baja california usa