Tempura Zucchini Flowers Steak and 1 Exotic Easy Recipe

Tempura Zucchini Flowers Steak

 

tempura dra martha castro noriega tijuana

Food that is cooked and served on a plate in a creative and artistic way to satisfy your vision and leaves a unique flavor on your palate, is the kind of food that also feeds your soul.

 

 

tempura dra martha castro noriega tijuana

 

EASY RECIPE

 

  1. Heat oil. Quickly stir-fry beef over high, and season with garlic, salt and pepper. …

  2. Add zucchini and stir-fry briefly. Season with green onion, sesame seeds and oil, soy sauce, chili pepper, and salt.

  3. Return beef to pan, stir once to combine, and transfer to serving plate. Garnish with shredded chili if you like.

 

tempura dra martha castro noriega tijuana

 

 

tempura dra martha castro tijuana

 

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Delicious Lamb Recipe Your Loved One will Adore You Even More! 💖 – #400

DELICIOUS LAMB RECIPE

 

 

lamb recipe delicious dra martha castro noriega tijuana

 

INGREDIENTS 

 

  • 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)

 

 

Delicious Lamb Recipe Your Loved One will Adore You Even More! 💖 - #400 1

 

SALAD INGREDIENTS

 

  • 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 pan

  • Small bunch fresh mint, chopped

  • Handful fresh flat leaf parsley, chopped

  • 2 tbsp argan oil (see Know-how)

  • 2 tsp runny honey

  • Juice 1 lemon

  • 125g pomegranate seeds

  • Roast potatoes to serve

 

lamb recipe dra martha castro noriega tijuana

PROCEDURE:

 

  1. 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.

  2. 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.

  3. 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).

  4. Meanwhile, prepare the salad. Put the cucumber, radishes and almonds in a serving bowl and toss with most of the herbs.

  5. 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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Super Tasty Crispy Mustard Chicken Recipe with Spring Potato Salad – P #392

Chicken Recipe

 

chicken recipe dr martha castro noriega tijuana

 

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.

 

chicken recipe enjoy dra martha castro tijuana

 

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

medium chicken thighs

2 tsp. Dijon mustard

2 tbsp. olive oil

2 tbsp. white wine vinegar

1 tbsp. prepared horseradish

scallions, finely chopped

1 tbsp. tarragon, chopped

small radishes, thinly sliced

1/4 c. flat-leaf parsley, chopped

 

Super Tasty Crispy Mustard Chicken Recipe with Spring Potato Salad - P #392 2

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 chicken and put heavy cans in skillet (the contents won’t cook) to weigh it down (this will flatten 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.

 

food chicken recipe to enjoy dra martha castro noriega tijuana

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Amazon chicken recipes

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Delicious Salmon and Creamy Feta Cucumbers Recipe #390

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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Delicious Cheesecake Made of Cookies and Cream To Make You Happy! A 356

cheesecake cookies

 

SCRUMPTIOUS CHEESECAKE RECIPE!

INGREDIENTS 

CRUST

1 1/2 cups crushed creme-filled chocolate sandwich cookies (15 cookies)

2 tablespoons margarine or butter, softened 

FILLING

3 (8-oz.) pkg. cream cheese, softened

1 cup sugar

3 eggs

1 cup whipping cream

2 tablespoons margarine or butter, melted

2 teaspoons vanilla

1 cup coarsely chopped creme-filled chocolate sandwich cookies (about 10 cookies)

 

 

Delicious Cheesecake Made of Cookies and Cream To Make You Happy! A 356 3

 

TOPPING

Whipped cream

Crushed creme-filled chocolate sandwich cookies

METHOD

1. Heat oven to 325°F. In medium bowl, combine crust ingredients; mix well. Press in bottom and up sides of ungreased 10-inch springform pan. Refrigerate.

 

Delicious Cheesecake Made of Cookies and Cream To Make You Happy! A 356 4

 

2. In large bowl, beat cream cheese at medium speed until smooth and creamy. Gradually add sugar, beating until smooth. At low speed, add eggs 1 at a time, beating just until blended. Add whipping cream, 2 tablespoons margarine and vanilla; beat until smooth. Stir in 1 cup chopped cookies. Pour into crust-lined pan.

 

3. Bake at 325°F. for 50 to 60 minutes or until edges are set; center of cheesecake will be soft. Turn oven off; open oven door at least 4 inches. Let cheesecake sit in oven for 30 minutes or until center is set.
 

 

Delicious Cheesecake Made of Cookies and Cream To Make You Happy! A 356 5

 

4. Remove cheesecake from oven. Cool in pan on wire rack for 1 hour or until completely cooled. Carefully remove sides of pan. Refrigerate 8 hours.

5. Just before serving, top cheesecake with whipped cream; sprinkle with crushed cookies. Store in refrigerator.

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Healthy Salmon Recipe – P 335

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.

Healthy Salmon Recipe - P 335 6

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.

Healthy Salmon Recipe - P 335 7

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.

Healthy Salmon Recipe - P 335 8

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Turkey Salad Recipe Tempting Food for a Happy Sunday Day – A #369

TURKEY RECIPE

 

 turkey recipe

  • Apple brined

  • Garlic butter

  • Citrus herb buttered roasted

  • Spatchcocked with anise and orange

  • Bacon wrapped

  • Ranch-seasoned roast

  • Barbecue

  • Zesty italian

  • Maple glazed

  • Roasted vegetable

  • Grilled Tuscan style

  • kale pomegranate orange salad and a special kind of turkey recipe I haven’t tried yet.

KALE POMEGRANATE ORANGE SALAD

 

Turkey Salad Recipe  Tempting Food for a Happy Sunday Day - A #369 9

 

INGREDIENTS

300g kale
​150g pomegranate seeds
3 oranges
2 tbsp olive oil
2 tbsp Sparkling Ice orange mango flavoured water
50g walnut halves
​Pecorino or parmesan (optional) 

DIRECTIONS

Prepare your kale, cutting into pieces to your liking. Peel the orange and have the pomegranate seeds ready.

Make the dressing by mixing the olive oil, the Sparkling Ice orange and mango drink and the juice of half an orange. Pour the dressing over the kale and rub in to the leaves for 2-3 minutes. This stage, sometimes called massaging the leaves, is really important as it helps the citrus dressing to make the leaves much softer. Enjoy!

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