Cooking, eating, Food

Delicious Lamb Recipe Your Loved One will Adore You Even More!


lamb recipe delicious dra martha castro noriega tijuana


  • 4 tbsp rose harissa pesto (see Know-how) or 2 tbsp harissa paste
  • Finely grated zest and juice 1 lemon

  • 2 tsp ground cumin

  • 2 tsp ground coriander

  • Small bunch fresh coriander, leaves and stalks chopped

  • 2.2-3 kg easy-carve leg of lamb (see Know-how)


  • 1 cucumber, halved, deseeded and sliced

  • 300g mixed radishes, quartered (or sliced then quartered if using the larger watermelon radishes)

  • 100g whole skin-on almonds, toasted in a dry panSmall bunch fresh mint, choppedHandful fresh flat leaf parsley, chopped

  • 2 tbsp argan oil (see Know-how)

  • 2 tsp runny honey

  • Juice 1 lemon125g

  • pomegranate seeds

  • Roast potatoes to serve

lamb recipe dra martha castro noriega tijuana


Heat the oven to 160°C/140°C fan/gas 3. Mix together the harissa pesto or paste, lemon zest and juice, ground spices, fresh coriander and plenty of black pepper in a bowl.

Put the lamb in a roasting tin and rub with the marinade (see Make Ahead). Roast for 30 minutes, uncovered, then pour 300ml water around the lamb and cover the tin tightly with 2 sheets of foil. Roast for 4 hours, basting with the cooking juices once or twice, until tender.

Transfer the meat to a chopping board and rest for 20-30 minutes, loosely covered with foil. Skim any surface fat off the pan juices, then taste and keep warm (or simmer briskly for 5-10 minutes to intensify the flavour if it’s not punchy enough).Meanwhile, prepare the salad. Put the cucumber, radishes and almonds in a serving bowl and toss with most of the herbs. Drizzle with the argan oil, honey and lemon juice along with plenty of salt, and toss well. Scatter over the remaining herbs and pomegranate seeds. Serve dish, carved into slices, with the salad and crispy roast potatoes.

lamb delicious dra martha castro noriega tijuana

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Cooking, eating, Food

Exotic Tropical Food Recipe For You To Enjoy: Thai Curry Vegetable Soup

Healthy Exotic Food to satisfy the most demanding palate!


thai curry soup cooking eating healthy vegetables dr martha castro noriega mexico
  1. 1 bunch Baby bok choy
  2. 1 Handful Cilantro, fresh
  3. 2 cloves Garlic
  4. 1 tbsp Ginger, fresh
  5. 1 Lime
  6. 1/2 Red onion
  7. 1 Sweet potato (about 1 lb.), small 



thai curry soup cooking eating healthy vegetables dr martha castro noriega mexico
  • 1 13 oz can Coconut milk
  • 2 tbsp Thai red curry paste
  • 4 cups Vegetable or chicken broth 
  • 1/2 tbsp Fish sauce
  • 1 Sriracha
  • 3 1/2 oz Rice vermicelli noodles
  • 1/2 tbsp Brown sugar
  • 2 tbsp Neutral cooking oil 


thai curry soup cooking eating healthy vegetables dr martha castro noriega mexico
  • 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.
Cooking, Food

Shrimp Cocktail Delicious Recipe Enjoy! Part #2

shrimp cocktail dra martha castro tijuana mexico



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

shrimp cocktail dra martha castro tijuana mexico


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.

shrimp cocktail dra martha castro tijuana mexico


shrimp cocktail dra martha castro tijuana mexico
Cooking, eating, Food

Oatmeal Great Benefits for a Stronger Healthier Body

food oatmeal dr martha castro tijuana mexico

Oatmeal is one of my favorite choices of food to eat in the morning. Oatmeal contains vitamins, minerals and antioxidants that make me feel so much better through out the day. It also contains carbohydrates, proteins and soluble fiber which helps me not to feel bloated. Soluble fiber also reduces the levels of LDL or “bad” cholesterol by blocking its absorption into the bloodstream.

Oatmeal with Cinnamon and Apples

food oatmeal dr martha castro tijuana mexico

Other benefits:

Its main ingredient is manganese, which it has been proven scientifically to reduce the inflammation of the joints, improves bone health and it has been linked to lower incidents of seizures in patients with epilepsy.

Oatmeal and Strawberries

food oatmeal dr martha castro tijuana mexico

If you want to enjoy your oatmeal in the morning you can add some banana, apple, no sugar, water and maybe a bit of low-fat milk, lots of cinnamon one day and the next I add vanilla, one day blue berries next day strawberries. I personally do not like to add pecans but some people can’t eat oatmeal without adding pecans. It’s your choice.

Oatmeal Bananas and Berries

food oatmeal dr martha castro tijuana mexico

I prefer steel-cut oatmeal. Others prefer the rolled or irish oats. Whatever the kind if you like them, enjoy them!

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Cooking, Food, inspiration

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

food cooking eating healthy salad dra martha castro noriega mexio

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 delicious refreshing salad.

food cooking eating healthy salad dra martha castro noriega mexio

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

food cooking eating healthy salad dra martha castro noriega mexio

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.


food cooking eating healthy salad dra martha castro noriega mexio
Cooking, eating, Food

5 Egg Cooking Hacks So Delicious and Tasty too!

eggs food dra martha castro noriega tijuana

Have fun in the kitchen and enjoy eating what you cook …. fast, easy, clever and tasty too!

eggs food dra martha castro noriega tijuana


eggs food dra martha castro noriega tijuana

Eggs Benedict is a great choice for an easy summer branch. To make these eggs is easy, and a great choice for days whey you aren’t into making time-consuming food.

eggs food dra martha castro noriega tijuana

Eggs are one of the most common ingredients stock in the fridge and easy to make. You may prepare eggs in various ways and in only a few minutes.

eggs food dra martha castro noriega tijuana
Cooking, Food

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

Make sure to make it messy…it tastes better!


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


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!