Etiqueta: Cooking

Beauty, Food

Wonderful Idea to Make a Healthy Taco with Lettuce Fast and Easy!

Dr. Martha Andrea Castro Noriega, MD WMA FACS

lettuce food dra martha castro tijuana mexico baja california america

This exotic dish is not native of Mexico, it was brought from either Japan or South China.

lettuce food dra martha castro tijuana mexico baja california america

Hibiscus flowers also known as Jamaica arrived in Mexico in the colonial times and are now deeply integrated into the Mexican cuisine.

lettuce food dra martha castro tijuana mexico baja california america

In these light tacos, the tart and bright flowers are mixed with roasted potatoes (regular or the sweet kind), your choice of shredded chicken or beef (you can add pieces of shrimp instead if you like) and sauteed vegetables before being wrapped in a lettuce leaf «tortilla.»

lettuce food dra martha castro tijuana mexico baja california america

Dr. Martha Castro, MD 

Food

Celebrating the «Taco Day» in America with these Delicious Choices!

Dr. Martha Andrea Castro Noriega, MD WMA FACS

Tacos are the Mexican equivalent of a sandwich. Instead of bread, a hard or soft tortilla is wrapped or folded around a spicy filling.

 

BREADED FISH WITH LOTS OF VEGGIES ON TOP… YUMMY!

 

taco dra martha castro noriega tijuana mexico baja california america

 

It is not known exactly when they originated, but they themselves have been around for a long time.

 

This is what I know: they were first referenced by that name at the end of the 19th century, but the conquistador Cortez mentioned a meal prepared with tortillas as far back as 1520! Those would have been the soft wheat or corn tortillas.

 

AL PASTOR CON PIÑA! 

 

taco dra martha castro noriega tijuana mexico baja california america

 

taco dra martha castro noriega tijuana mexico baja california america

 

CARNE ASADA AND CHICKEN, YOUR CHOICE 😀

 

taco dra martha castro noriega tijuana mexico baja california america

 

 

taco dra martha castro noriega tijuana mexico baja california america

 

taco dra martha castro noriega tijuana mexico baja california america

 

However, historian, Jeffrey M. Pilcher, professor of history at the University of Minnesota, has traveled around the world researching Mexican food. He has a few ideas about the history of tacos, and you may be surprised to read his conclusions:

 

It is believed that the origin of the taco started in Mexican silver mines. Mr. Pilcher believes that they came about some time in the 19th century.

This hypothesis about the taco comes from the fact that the first type was the “taco de minero” 

It is believed that the word originally referred to pieces of paper that miners would wrap around gunpowder and use in holes that were carved into the face of the rock.

 

DR. MARTHA CASTRO, MD

Beauty, Food

Delicious Salmon and Creamy Feta Cucumbers Recipe #390

Dr. Martha Andrea Castro Noriega, MD WMA FACS

delicious salmon free recipe

 

DELICIOUS SALMON RECIPE

 

INGREDIENTS

1 tbsp. olive oil
2 lemons
4 5 oz. skinless salmon fillets
Kosher salt and pepper
1 lb. seedless cucumbers, sliced on a bias
3 oz. feta cheese
1/4 c. plain Greek yogurt
1/4 c. small mint leaves, roughly chopped

 

delicious salmon free recipe

 

DIRECTIONS

Heat oil in a large skillet on medium. Halve 1 lemon and place halves, cut sides down, in the skillet.

Season salmon with ½ tsp each salt and pepper and cook until golden brown and opaque throughout, 3 to 6 minutes per side. Transfer salmon fillets to plates. Transfer lemon halves to a cutting board and cut each in half.

Meanwhile, in a large bowl, toss cucumbers with 1/4 tsp salt. Finely grate zest of remaining lemon into a food processor and squeeze in 3 Tbsp juice.

Add feta and yogurt and puree until smooth.
Toss with cucumbers to coat, then fold in mint and freshly cracked pepper. Serve with salmon and a charred lemon wedge for squeezing.

 

AMAZON SALMON RECIPES

 

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Beauty, Food

Messy Delicious Yummy Tacos Are My Favorites -A 351

Dr. Martha Andrea Castro Noriega, MD WMA FACS

TACOS, THE MESSIEST THE BETTER!

 

These  are so much better than just eating regular ones. Messy and crunchy ones are the best! Try these ones and you will fall in love. 

 

CRUNCHY BAKED 

 

 

AL PASTOR (Mexican-Greek style)

 

tacos messy delicious

 

FISH A LA BAJA CALIFORNIA STYLE

 

 

GRILLED BEEF (Carne asada A La Mexicana)

 

 

THIS IS A BIG MESSY YUMMY VEGGIE MESS!

 

 

PLEASE, JOIN MY PINTEREST BOARD. I ALWAYS FOLLOW BACK 😁

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eating, Food, Health, Lifestyle

Healthy Salmon Recipe – P 335

Dr. Martha Andrea Castro Noriega, MD WMA FACS

Salmon Healthy

SALMON RECIPE

Salmon fillets are gently poached and served with a sauce of tarragon, parsley and Dijon mustard. Ready in a mere 20 minutes it’s a great, healthy, mid-week meal. Serve with crisp potatoes.

INGREDIENTS:

  1. Skinless fillets 2

  2. Tarragon 2 tbsp, chopped

  3. Flat-leaf parsley 2 tbsp, chopped

  4. 4.Dijon mustard 2 tsps

  5. White wine vinegar 2 tbsp

  6. Olive oil 2 tbsp

  7. Watercress or new potatoes to serve.

DIRECTIONS:

  1. Bring a shallow pan of water to a simmer. Drop in the fillets, put a lid on the pan and cook for 5-6 minutes.

  2. Put all the other ingredients in a small food processor and whizz until smooth (if it’s too thick, add a splash of water).

  3. Lift the fillets up and drain.

  4. Serve the cooked fish with potatoes, watercress and the sauce.

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Beauty, Food

Delicious French Fries for a Messy Food of the Day – Part 2

Dr. Martha Andrea Castro Noriega, MD WMA FACS

CANADIAN POUTINE FRIES

french fries canadian poutine

 

FRENCH FRIES A LITTLE BIT OF HISTORY

FIRST VERSION

They were invented in Belgium, in its French country area, back in the beginning of the 18th century.

Since then, selling french fries in Belgium has been considered very profitable and it is the most popular street food. I compare this tradition to the Mexican one: eating tacos in the street.

The word ‘french’ stands for the special way of cutting the potatoes.

BELGIAN FRIES WITH SPICY GARLIC AND ROSEMARY 

BELGIANS WAY TO COOK THEM:

French fries should be thick ( for taste and health) and fried twice: first time at 175 C for about 7 minutes.

Then the fries should be cooled (best way is 15 minutes in the freezer under a towel.

A second frying is at 190 C for 1 to 3 minutes. The temperature shock makes them really crispy. Make sure not using canola oil. olive oil, or any vegetable oil.

NOTE; Coconut oil is the only oil not changing its chemical structure under the mentioned temperature.

LOADED POTATO WEDGES

SECOND VERSION

Origin: it has been attributed to both countries: France and Belgium, but way earlier than the first version. This one goes back as far as to the 1600’s.

Potatoes became popular in Northern Europe, because they did not require all the milling, grinding, relatively long cooking and other preparation that grain required.

Some people say that the French style of cutting potatoes is to cut in half long ways and then long ways again, to prepare for dicing into cubes for soups and stocks.

Sometimes they leave vegetables long ways, which is known as “julienne”. Long and finely cut, this would reduce the cooking time and make them easier to eat.

FRENCH FRIES NACHOS

 

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Beauty, Food

3 Best Colorful Delicious Christmas Dinner Ideas

Dr. Martha Andrea Castro Noriega, MD WMA FACS 
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#1 Christmas Dinner Ideas: Standing Rib Roast

Christmas Dinner Ideas

Ingredients

  • 6 teaspoons of lemon-pepper seasoning
  • 6 teaspoons of paprika
  • 3 teaspoons garlic salt
  • 2 teaspoon dried rosemary, crushed
  • 1 teaspoon cayenne pepper
  • 1 bone-in beef rib roast (67 to 8 pounds)
  • 4 cups beef stock

Directions

  • Preheat oven to 325°. In a small bowl, mix the first five ingredients. Place roast in a roasting pan, fat side up; rub with seasoning mixture.
  • Roast 2-1/4 to 2-3/4 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Remove roast from oven; tent with foil. Let stand 15 minutes before carving.
  • Meanwhile, pour drippings and loosened browned bits from roasting pan into a small saucepan. Skim fat. Add beef stock to drippings; bring to a boil. Serve with roast.

#2 Christmas Tortellini and Spinach Soup

Ideas for christmas dinner

Ingredients

  • 2 cans (14-1/2 ounces each) vegetable broth
  • 1 package (9 ounces) refrigerated cheese tortellini or tortellini of your choice
  • 1 can (15 ounces) cannellini beans, rinsed and drained
  • 1 can (14-1/2 ounces) Italian diced tomatoes, undrained
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 3 cups fresh baby spinach
  • 3 tablespoons minced fresh basil
  • 1/4 cup shredded Asiago cheese

Directions

  • In a large saucepan, bring broth to a boil. Add tortellini; reduce heat. Simmer, uncovered, for 5 minutes. Stir in the beans, tomatoes, salt and pepper; return to a simmer. Cook 4-5 minutes longer or until tortellini are tender.
  • Stir in spinach and basil; cook until spinach is wilted. Top servings with cheese.

Berry Beet Salad a Wonderful Dinner Idea

Christmas dinner ideas

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Beauty, Food, Travel

Delicious Messy Fun Food in Frankfurt Germany: Steak and Meats

Dr. Martha Andrea Castro Noriega, MD WMA FACS

The food in Frankfurt is varied, delicious and most importantly, interesting. But you definitely need some recommendations to come to a city like Frankfurt and without some good ones, you may struggle to know where to go. Reason being: Frankfurt is small but the hotspots are spread out, which means there’s not ‘one area’ to visit. If you are a connoisseur of good food, you want to enjoy different German styles.

RIBS WITH GERMAN CREAMED SPINACH

FRANKFURT GERMAN TARTARE

(One of my favorite German dishes!)

MESSY DELICIOUS REAL GERMAN MEATY PLATTER

(Pork Knuckle is out of this world!)

Würst Platter with Braut and Knockwurst. Sauerkraut and

potato salad!

JOIN MY PINTEREST DELICIOUS MESSY FOOD GROUP

 

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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.