- 12 oz can Fat Free Evaporated Milk
- 14 oz can Fat Free Condensed milk
- 14 oz Can Light Coconut milk
- ½ Cup egg beaters (egg substitute)
- ½ Teaspoon gound Cinnamon
- 1 Teaspoon vanilla extract
- 2 Cinnamon sticks
- 1 Cup of Dark Rum
Put all ingredients in blender (except the Cinnamom sticks) until frothy. In a pitcher or bottle, put Cinnamon sticks at bottom and pour in Coquito. Chill and serve.
Our friends at LatiNation just released this wonderful piece they produced on our amazing partner, ANGIE MARTINEZ.
Take a look at what she’s been up to this past year and how it all ties into release of the HEALTHY LATIN EATING cookbook with Chef Angelo Sosa!
Check out LatiNationTV for your local listings.
Follow them on IG: @LatiNationTV
Segment produced by Ronnie Jr.
Check out Angie’s new web series, BEING BETTER, on ulive.com. Angie brings her brand of life-balance to you with health and wellness tips, recipe ideas and how to live efficiently and peacefully in the grind of everyday life. Whether it’s eating right, working out or letting lose and having fun, it’s all about Being Better.
Watch Chef Angelo Sosa school Angie on how to identify fresh fish, introduce her to Yuzu and build a flavor profile for a tuna ceviche, at his Hells Kitchen restaurant, Añejo. This no-cook, easy prep recipe is sure to get heavy rotation in any kitchen!
Tuna Ceviche by Chef Angelo Sosa
• Yield: 2 Portions
• Prep Time: 20 Minutes
• Cook Time: No cook
• Ease of Preparation: Easy
Ingredients and Method:
- 2 ounce Orange juice
- 1 ounce Yuzu Juice
- 1 ounce Lime juice
- 1 teaspoon agave nectar
- 1 teaspoon sugar
Combine all ingredients in a large bowl and use a whisk to stir until all ingredients are combined. Place in a covered container in the refrigerator until cold.
- 2 cups vegetable oil
- 4 each Morita chipotle
- 2 each Arbol chiles
- 2 each Guajillo chiles
- 2 each Ancho chiles
Combine all ingredients in a pot large enough to hold without spilling. Place pot over low heat, once the oil begins to release its first small bubbles. Turn of and allow to steep for 30-45 minutes. Strain and allow to come to room temperature. Reserve.
- 8 ounce sushi grade tuna, diced
- 2 tablespoon red onion, small diced
- 1/4 cup of chili oil
- 1 each jalapeño, thinly sliced
- 2 each breakfast radish thinly sliced
- 2 sprigs of cilantro
Combine tuna in a large stainless steel bowl with red onion, chili oil and salt. Toss until tuna is evenly coated. Place tuna into two chilled serving bowls. Spoon citrus juice until it comes 1/4 of the way up the sides of the mound of tuna garnish with jalapeño, cilantro and radish.
Watch Angie get food smart as she trades in rice for protein-packed quinoa in a classic rice & beans dish on Reluctantly Healthy with Judy Greer.
It seems like every Latino family has its own version of Arroz Con Pollo. But no matter how you make it, traditional rice with chicken is heavy on the carbs. That’s why I love Angelo Sosa’s take on this classic. He’s replaced white rice (and all those empty carbs) with quinoa—a whole grain packed with protein, fiber, and iron. It’s not totally traditional, but it’s close enough to make everyone in my house happy. – Angie
Ingredients & Method
For the Chicken:
- ½ cup olive oil
- 4 chicken thighs, boned and cut into 1-inch cubes
- Sea salt
- 1 tablespoon Spanish paprika
- ¼ teaspoon ground cumin
- ¼ teaspoon turmeric
- 1 cup chopped Spanish onion
- 1 garlic clove, chopped
- 1 2-inch piece ginger, chopped
- 2 cups quinoa
- 1¼ cups chopped tomatoes (canned are fine)
- 1 tablespoon chopped fresh oregano
- 2 tablespoons chopped fresh cilantro
- ¼ cup pitted green olives
- ¼ cup fresh cilantro leaves
- Yield: 4 servings
In a large bowl, combine 3 tablespoons of the olive oil with the chicken, ½ tablespoon salt, the paprika, cumin, and turmeric. Toss well to combine and let sit at room temperature for 10 minutes.
Meanwhile, add 2 tablespoons of the olive oil to a medium sized saucepan set over medium-high heat. Add the onions, garlic, and ginger and sweat until aromatic, about 6 minutes. Add the quinoa, mix well, and add 2 ½ cups of water; bring to a simmer. Add the tomatoes, 2 teaspoons salt, oregano, and cilantro, cover, and remove from the heat. Let steam undisturbed for 20 minutes.
While the quinoa steams, pour the remaining 3 tablespoons of olive oil in a large skillet over medium heat; add the chicken and cook until golden on all sides, 3 to 5 minutes.
To serve, fluff the quinoa with a fork, transfer to a large platter, top with the chicken, and garnish with the olives and cilantro.
I had the pleasure of meeting and co-hosting an episode of Reluctantly Healthy with Judy Greer. We mixed up a sugar-free version of my no guilt Mojito and had a blast! – Angie
Host Judy Greer begins her New York series by visiting radio personality Angie Martinez, who mixes up a sugar-free version of a Latin favorite. Swapping agave for sugar is one reason this recipe has a lot to like. And another main ingredient does double-duty: Fresh mint promotes digestion and is a natural stimulant.
Ingredients & Method:
Angie’s No Guilt Mojito
- 1/2 lime, cut into 4 wedges
- 1 1/2 tablespoons lime juice
- 2 tablespoons torn mint leaves
- 1/2 teaspoon organic agave
- 2 ounces white rum
- 4 ounces club soda
- Fresh mint sprig (optional) for garnish
- Lime wedge (optional) for garnish
Fill a martini shaker with 1 cup ice. Add lime wedges, lime juice, and mint. Muddle lime and mint with a pestle or a long spoon until well-bruised and fragrant. Combine honey, rum, and club soda; stir gently to dissolve honey. Add to muddled mixture; stir until mixture is well-chilled. Strain into a rocks glass filled with ice; garnish with mint and lime, if desired.