Etiqueta: recipes

Schnippelboy food cooking eating dra martha castro noriega tijuana mexico
Cooking, eating, Food

Schnippelboy A Blog With Delicious Food Recipes!

Dr. Martha Andrea Castro Noriega, MD WMA FACS

«A diary of our everyday kitchen – easy to cook at home»

SCHNIPPELBOY

«There are photos and recipes of our everyday kitchen with no claim to perfection-recipes mostly without measurements and weights. From time to time a somewhat more sophisticated dish-intended as a cookbook for the grandchildren when they leave the house-so that all family recipes are not lost-when writing and Taking pictures of the blog and browsing other blogs creates the desire to cook and eat new things, as well as to present them – the ingredients should be regional and seasonal as far as possible.»

Schnippelboy food cooking eating dra martha castro noriega tijuana mexico
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.

Cooking, eating, Food

Shrimp Cocktail 2 Different Delicious Recipes Enjoy!

Dr. Martha Andrea Castro Noriega, MD WMA FACS
food cooking eating shrimp cocktail dra martha castro tijuana mexico

SHRIMP COCKTAIL RECIPE #1

food cooking eating shrimp cocktail dra martha castro tijuana mexico

INGREDIENTS

FOR THE SHRIMP

2 lb. Ice
6 c. water
2 tbsp. kosher salt
2 tbsp. granulated sugar
1/2 small onion, peeled and halved
1 tbsp. small bunch parsley, divided
2 lemons, divided
2 lb. shrimp, peeled and deveined

FOR THE COCKTAIL SAUCE

1/2 c. mild chili sauce, such as Heinz
1/2 c. ketchup
1 tsp. lemon zest
2 tbsp. fresh lemon juice
1 tbsp. horseradish
1 tsp. Worcestershire sauce
2 dashes hot sauce, such as Tabasco
1/4 tsp. celery salt

DIRECTIONS

Fill a large bowl halfway with ice and add water to cover; set aside. Cut one lemon into wedges and set aside.
In large pot combine 6 cups water, salt, sugar, onion, and 5 sprigs parsley. Halve and juice remaining lemon and add to pot. Bring to a boil, then turn off heat and add shrimp to pot.
Let sit until shrimp are pink and cooked through, about 3 minutes. Remove shrimp from the pot with a slotted spoon or spider into the bowl of ice.
Make the cocktail sauce: Mix all ingredients in a small bowl until fully combined.
Serve shrimp with lemon wedges, cocktail sauce, and garnish with parsley.

food cooking eating shrimp cocktail dra martha castro tijuana mexico

SHRIMP COCKTAIL RECIPE #2

food cooking eating shrimp cocktail dra martha castro tijuana mexico

INGREDIENTS

1 pound Cooked and peeled shrimp
¼ cup Minced red onion
½ cup Tomatoes Seeded and diced
1 Avocado peeled, seeded and diced
¼ cup Minced cilantro
2 Tbsp Lime juice
1 Tbsp Olive Oil
salt and pepper to taste

INSTRUCTIONS

Place all ingredients in a bowl and stir gently until combined. Spoon into glasses and serve immediately, or store covered in the refrigerator for up to 2 hours.

Livestrong Food

Cooking, eating, Food

Exotic Tropical Fruit Of The Week: Tamarillo Or Tree Tomato

Dr. Martha Andrea Castro Noriega, MD WMA FACS

You can eat this healthy, exotic and tropical South African native fruit in salads, juices, stews, roasted, in bread, or simply, cut them in half and eat them fresh. Your choice. But I guarantee you that you will love this fruit any way you decide to eat it.

Red Tamarillo Salad With Basil

cooking food eating tamarillo tree tomato salads dr martha casstro noriega mexico tijuana california america

It is South American native but you can grow it in your back yard from seed or a small plant bought in a nursery in your area.

Tamarillo Juice…Yummy!

It is a small-growing shrub or semi-woody tree reaching heights between 10-18 feet (3-5.5 mts.).

Tamarillo trees bloom in early spring, producing fragrant pink flowers. These blooms will eventually give way to small, oval or egg-shaped fruit, reminiscent of plum tomatoes—hence the tomato tree’s name.

Tamarillo Sesame Pork With Ginger

Tamarillo Loaf Cake

cooking food eating tamarillo tree tomato salads dr martha casstro noriega mexico tijuana california america

Baked Tamarillo With Maple Syrup And Crème Fraiche

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.

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

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

Cooking, Food

Cook French Fries the Exotic Lebanese Way 1 Full Recipe for You to Enjoy!

Dr. Martha Andrea Castro Noriega, MD WMA FACS

COOK FRENCH FRIES THE EXOTIC WAY

 

cook french fries dra martha castro tijuana usa california mexico

 

Recipe: Lebanese Spiced French Fries

 

Ingredients

 

1 recipe Crispy Skinny French Fries
4 tablespoons fresh cilantro, chipped
1 large red Fresno chili, thinly sliced
1/4 of a fresh lime
1 tablespoon za’atar
1 teaspoon kosher salt
¼ teaspoon cayenne pepper

 

cook french fries dra martha castro tijuana usa california mexico

 

Instructions

 

Make the Crispy Skinny French Fries according to the recipe.
When you pull the fries from the hot oil, briefly drain them and then add them to a stainless steel bowl in batches. Toss them, in the bowl with a generous sprinkle of the za’atar and salt mixture.

 

Repeat until all of the fries are cooked and seasoned.

 

Toss them with the cilantro and chili and lightly squeeze the lime juice over the top of the fries.

 

Accompany these delicious french fries with a:

CHAR-CHA LEBANESE HAMBURGUER

 

cook french fries dra martha castro tijuana usa california mexico

 

For the Ketchup:

 

¼ cup ketchup
¼-½ teaspoon cloves to taste
Stir together the ketchup and cloves until well combined.

Start with ¼ teaspoon and increase to ½ teaspoon if a stronger flavor is desired.

Serve the ketchup with the fries.
Preparation time: 30 minute(s)

Cooking time: 20 minute(s)

Number of servings (yield): 4

 

This is Where Cinnamon Comes From Beautiful Trees and 1 Recipe

 

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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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