Comida, Cooking, eating, Food

Delicious Messy Fun Pork Ribs of the Day

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, Drinks, Food

Preparing Iced Tea without Boiling Water

For every 1 quart of water, add 4 tea bags or 1 tablespoon (8-10g) of loose-leaf tea. Combine the water and tea into a resealable container and place in the fridge, steeping only for 5 hours for the best flavor. After 5 hours, remove the tea bags or strain.

If you want to sweeten your cold-brewed tea, make a simple syrup. This will allow the sugar to sweeten the tea rather than just collecting on the bottom of your cup.

Simple syrup: combine equal parts of sugar and water (e.g. 1 cup water to 1 cup of sugar; yields about 1.5 cups of simple syrup) in a saucepan, and heat on the stove until the sugar has dissolved completely. Let it cool, then add to taste your tea. You can also get creative and add flavoring to the simple syrup by adding fresh herbs or other ingredients after the sugar has dissolved and you’ve removed the syrup from the stove. For example, you could add mint, rosemary, ginger, vanilla, or citrus peel. Let the extra ingredients steep in the syrup while the syrup cools, then remove (leaving in the flavoring ingredients will shorten the syrup’s shelf life).

Cooking, eating, Food

Delicious Messy Fun Food Cheesy Shrimp Tacos

food tacos cooking with dra martha castro noriega en Tijuana México Baja California

INGREDIENTS

  • 12ounces (2 medium-small round or 4 or 5 plum) ripe tomatoes, cut into ¼-inch pieces
  • Fresh serrano chiles to taste, (roughly 3 to 5), or even more if you like it really picante), stemmed, seeded if you wish, and finely chopped
  • 1/4cup chopped cilantro, thick bottom stems removed
  • 1 large garlic clove, peeled and very finely chopped
  • 1 small white onion, finely chopped
  • 1tablespoon Mexican hot sauce (such as Valentina or Tamazula), plus extra for serving
  • 1tablespoon ketchup
  • 2teaspoons fresh lime juice (optional, but you might like the zing it adds)
  • Salt
  • About 1/3cup vegetable oil, divided use
  • 1pound small shrimp, peeled, deveined if you wish, and chopped into pieces a little smaller than ½ inch
  • 15 corn tortillas
  • 8ounces shredded Mexican melting cheese (full-flavored Chihuahua or Jack cheese work best)

Making the” salsa. Scoop the tomatoes, chiles, cilantro, garlic, and white onion into a bowl and mix well. Stir in the hot sauce, ketchup, and optional lime juice. Taste and season with salt, usually about a scant teaspoon.

Making the shrimp filling. Heat a very large (12-inch), heavy skillet—nonstick works really well—over medium-high. Pour in 2 tablespoons of the oil and when it is hot, add the “salsa” vegetables. Cook, stirring regularly, until everything softens together, about 5 minutes. Scoop in the shrimp and stir until they are barely cooked through (they can still be slightly translucent at the center)—about 3 minutes. Scoop the shrimp mixture into a bowl, wash and dry the skillet, and return it to medium heat.

Assembling the encamaronadas. Heavily film the bottom of the skillet with oil.

When hot, lay in a tortilla. After a few seconds, flip it, then scatter a couple of tablespoons of shredded cheese over one side, and top with a generous tablespoon of the filling. Use tongs to fold the uncovered part of the tortilla over the filling, forming a turnover. Gently press flat. Continue to make encamaronadas in the same fashion until the skillet is full, frying them until crisp—2 to 3 minutes per side. As they become crisp, remove them to a plate lined with paper towels. Serve right away with more Mexican hot sauce.

Homes, inspiration

Get Ready For Summer Gorgeous Indoor Swimming Pool Designs for Your Home

Swimming pools make the body, mind and soul rejoice of beauty, in nature, man-made, in tropical or snowy environments, or indoors. An indoor swimming pool with the right architecture surrounding it can bring the most pleasure to your life.

When you love swimming pools building your own in your own property is one of the best gifts you can give to yourself.

COME HOME AND JUMP IN….RELAX!

MY FAVORITE DESIGN: SMELLS LIKE EASTERN RED CEDAR ALL AROUND… A TRUE PARADISE!

ENJOYING AN INDOOR PARADISE

IF YOU DON’T HAVE ENOUGH SPACE, THIS DESIGN IS A PLUS

Cooking, eating, Food

FryDay Delicious Messy Fun Food: Stuffed Bell Peppers Recipe. Have A Great Weekend!

cooking eating food dr martha castro noriega mexico

INGREDIENTS

  • 6 Bell peppers
  • 3 cloves Garlic
  • 1 Onion, medium
  • 1 1/2 tsp Oregano, dried
  • 1 Parsley
  • 1 (14.5-oz.) can Tomatoes
  • 2 tbsp Tomato paste
  • 1/2 cup Rice
  • 2 tbsp Olive oil, extra-virgin
  • 1 cup Monterey jack
cooking eating food dr martha castro noriega mexico

INSTRUCTIONS

  • Preheat oven to 400 degrees. Cook rice according to package instructions.
  • Meanwhile, trim about 1/4-inch from tops of bell peppers and then remove stems, ribs and seeds.
  • Fill a baking dish just large enough to fit peppers with about 1/2-inch of water.
  • Place peppers upside down in water, cover tightly with foil and bake 20 minutes.
  • Meanwhile heat olive oil in a large non-stick skillet over-medium high heat.
  • Add onion and sauté 3 minutes. Move onions to one far side of the skillet.
cooking eating food dr martha castro noriega mexico
  • Add beef in chunks, season with salt and pepper then let sear until browned on bottom, about 2 – 3 minutes.
  • Break up beef and toss with onions and continue to cook 2 minutes, add garlic and cook until beef is cooked through about 1 minute longer.
  • Remove from heat, drain off excess fat (I like to tilt skillet to one side and dab up excess fat using tongs and paper towels).
cooking eating food dr martha castro noriega mexico
  • Stir in tomatoes, half of the tomato sauce (about 1/2 cup), cooked rice, parsley, Italian seasoning and season with salt and pepper to taste.
  • Reduce oven temperature to 350. Turn par-baked peppers upright and fill with beef filling.
cooking eating food dr martha castro noriega mexico
  • Pour remaining tomato sauce over peppers. Cover with foil and continue to bake 20 minutes.
  • Remove from oven, sprinkle with cheese, return to oven and bake until peppers have reached desired tenderness, about 10 – 20 minutes. Sprinkle with parsley and serve warm.

Cooking, eating, Food

Cooking Low-Cost Delicious Food Monday Idea Healthy Tuna Pasta Bake

This cheesy tuna pasta bake is a perfect dinner for those busy nights with only 10 minutes of preparation and will keep all the family happy!

cooking eating food healthy low cost dra martha castro noriega tijuana mexico california usa

Ingredients

  • 2 tsp olive oil
  • 1 brown onion, finely chopped
  • 200g button mushrooms, sliced
  • 2 garlic cloves, crushed
  • 2 x 400g cans chopped tomatoes
  • 1 lemon, rind finely grated
  • 1/2 cup fresh continental parsley leaves, finely chopped
  • 200g Bulla Cottage Cheese
  • 425g can tuna in spring water, drained, flaked
  • 2 large tomatoes, thinly sliced
  • 20g (1/4 cup) finely grated parmesan
  • 150g mixed salad leaves
  • Select all ingredients

For the cooking directions, you can email me at CONTACT ME

Cooking, eating, Food

Breakfast This Morning: Divorced Eggs Fruit And Surprise Pics!

Divorced eggs?! Whaaaat? Funny, huh? And it is because they are served on the same plate with different sauces on top of them, usually green and red on a bed of french fries or two tortillas with two slices of ham. They are delicious!

GRAPEFRUIT FROM MY ORCHARD

I leave you with these pictures to make you feel like you are sitting right there enjoying the beautiful panorama. Isn’t it gorgeous? It’s Cancún 2019

REMEMBER: Enjoy today, feel the moment. After all, the now is all the time we have. So there…be happy!  😊

CANCÚN 2019