Etiqueta: eating

Food, Humor, inspiration

I Hope You All Are Having A Great Sundae

Dr. Martha Andrea Castro Noriega, MD WMA FACS
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Cooking, eating, Food

Facebook Post French Fries

Dr. Martha Andrea Castro Noriega, MD WMA FACS
Cooking, eating, Food

My Messy Healthy Food Pinterest Group Is Exploding!

Dr. Martha Andrea Castro Noriega, MD WMA FACS
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I love food, it’s one of my true passions, and if there’s a special kind of food I love, it’s messy fun food.

Cooking, Food, inspiration

Broccoli Salad Ideas for You To Be Healthy and Happy Today!

Dr. Martha Andrea Castro Noriega, MD WMA FACS
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Here, in my neck of the woods, it’s heating up! Oh man, I love the heat, the sun, the clear skies, and of course, a deliciously refreshing salad.

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These are only a few ideas about a good broccoli salad. Just looking at the pictures you get the idea of how to make them. They are easy and fast to prepare.

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Now, you can be creative and add your own ingredients to make it more attractive and flavorful to you. So let me know what different veggies or meat you added to it.

BROCCOLI WITH RANCH CHICKEN AND PARMESAN CHEESE

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Cooking, eating, Food, Motivation

We All Latinos Are Tacos According To Jill Biden

Dr. Martha Andrea Castro Noriega, MD WMA FACS

TACOS DE CARNITAS

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Supposedly Jill Biden has a Ph.D. in education. Then, I ask myself, why is she so ignorant and uneducated? Jill Biden said that Texas Hispanics are as «unique» as «breakfast tacos» during a speech in San Antonio on Monday, July 11.

TACOS QUESADILLAS MADE WITH BEEF AND CHEESE

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«Raul helped build this organization with the understanding that the diversity of this community, as distinct as the bodegas of the Bronx, as beautiful as the blossoms of Miami, and as unique as the breakfast tacos here in San Antonio, is your strength,» Biden said in her speech. 

Does Jill know where tacos were born and created? After all, she has a Ph.D. in «education». Tacos are Mexican. They have a long history in my beloved México. Their history is pre-hispanic since México was known as the Grand Tenochtitlán. Hernán Cortéz was the first Governor of New Spain who celebrated a «taquiza», a big party where all kinds of tacos are served to hundreds of people. This first taquiza happened in 1524, 500 years ago in the heart of Tenochtitlán-México. TACOS ARE MEXICAN NO LATINOS, JILL!

TACOS AL PASTOR

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We, Latin-Americans along the American continent, from México to Argentina, including Puerto Rico in the US, share, celebrate and RESPECT our differences and similarities. I am sure that many Chileans or Argentineans, as well as Mexicans, are not happy about the racism and stereotyping in the First Lady’s comment. I am not.

Does she even know the vast diversity of the Mexican culinary kitchen? I am sure she doesn’t.

FINAL NOTE: Trying to insult a Mexican person by calling her/him a «beaner», is NOT an insult. Some racist Americans think so. I laugh at it. They are only kidding themselves if they believe that is an insult. It’s funny actually and frankly, stupid. NOW, if Dr. Jill Biden thinks that tacos represent all the Latin community, or any community at all, sorry to tell you, Jill, you are not very smart. And yes, I will be willing to teach you a little bit of history. I want to discuss with you several aspects of your uneducated agenda. Give me 30 seconds, and I will give you an hour. I won’t be the loser.

TACOS DE PESCADO

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Comics, Food, Humor

Who is a Coward? I am Not!

Dr. Martha Andrea Castro Noriega, MD WMA FACS

Nothing better than to start the day with humor and a smile:

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Cooking, eating, Food, Motivation

Facebook Post Healthy Salad Idea

Dr. Martha Andrea Castro Noriega, MD WMA FACS
eating, Food, Health

I Love Bacteria …. the Good Kind Though

Dr. Martha Andrea Castro Noriega, MD WMA FACS

Yes, there is always good and bad in all, isn’t? And bacteria is not the exception.
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Our bodies have different tissues full of excellent microbes that help us fight the bad ones. It is so important that we take care and preserve this kind, helpful and faithful bacteria, so we can have an army of healthy tiny micro bio-soldiers for the attack of the bad ones when necessary.
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In fact, you couldn’t survive without some bacteria!  Good ones help digest your food and fight invading microbes.  Also, they are used in making some of the dairy products you like to eat and also some types of medicines!  It is one of the best decomposers – they break down dead and decaying organic matter, from leaves to insects. 
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Best of all, it is being used to clean up oil spills to keep your environment healthy too.
good bacteria dra martha castro noriega

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Motivation

Harvesting Bananas In Tijuana Today

Dr. Martha Andrea Castro Noriega, MD WMA FACS

Bananas are typically ready to be harvested late spring or early summer. The best time to pick your bananas are when the fruit is still green. After your banana harvest, cut your tree back to about 30 inches and let the stem dry out for two weeks before removing it.
bananas-fruit-eating-dra-martha-castro-noriega-tijuana
Cooking, eating, Food

Budget-Friendly Tasty Crispy Mustard Chicken Recipe with Spring Potato Salad

Dr. Martha Andrea Castro Noriega, MD WMA FACS

Chicken Recipe

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Skinless, boneless chicken thighs are meatier, quicker to cook, and surprisingly healthier than you might think. They’re also budget-friendly and less expensive than breasts. It definitely saves you money and adds a delicious flavor to your meal.

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Chicken thighs are the most delicious alternative. Marinate them so they can soak up flavor, grill for a smoky crispness, or coat in crumbs and pan fry for a lighter «fried» chicken. 

INGREDIENTS

1 1/2 lb. yellow new potatoes (about 25)

Kosher salt and pepper

4 medium chicken thighs

2 tsp. Dijon mustard

2 tbsp. olive oil

2 tbsp. white wine vinegar

1 tbsp. prepared horseradish

2 scallions, finely chopped

1 tbsp. tarragon, chopped

2 small radishes, thinly sliced

1/4 c. flat-leaf parsley, chopped

DIRECTIONS
  1. Place potatoes in a large pot. Add enough cold water to cover, then bring to a boil. Add 1 tsp salt, reduce heat, and simmer until tender, 12 to 15 minutes. Drain and run under cold water to cool.
  2. While potatoes are cooking, season chicken with ¼ tsp each salt and pepper and place in a large, heavy skillet, skin side down. Brush with mustard and place a piece of foil on top. Place a second skillet on top of the chicken and put heavy cans in a skillet (the contents won’t cook) to weigh it down (this will flatten the chicken so it cooks up evenly and extra-crisp). Cook on medium until skin is deep brown, 10 to 12 minutes. Flip chicken and cook, uncovered until cooked through, 2 to 3 minutes more.
  3. In a large bowl, whisk together oil, vinegar, and horseradish; stir in scallions and tarragon. Halve potatoes (or quarter if large); toss with vinaigrette, then radishes.
  4. Fold parsley into potato salad and serve with chicken.

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