Veggies or Vegan

  1. Eat Your Greens!

    March 6, 2013 by The Squishy Monster

    Remember that’s what mama said but today, I’m sharing a recipe with you that not only pacifies this request, it makes it a pleasure to consume your greens.  Bursting with fresh spinach and basil, there’s nutty “butteriness” from the toasted walnuts and parmigiano-reggiano with a bit of zing from garlic and lemon to really brighten everything up.  It truly is a fresh and vibrant pasta dish that will be a perfect accompaniment to any Spring picnic.

    How to Make Pesto & Goat Cheese Pasta

    5.0 from 3 reviews

    Eat Your Greens!
     
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    Ingredients
    • 4 c fresh spinach (or arugula)
    • 2 c fresh basil
    • ¼ c toasted walnuts
    • 2 cloves garlic
    • ½ c freshly grated parmigiano-reggiano
    • Salt and pepper to taste
    • Juice of half a lemon
    • ½ c *extra-virgin* olive oil
    • 1 lb pasta of any shape
    • 4-6 oz goat cheese
    • Few tablespoons of reserved pasta water

    Instructions
    1. In a food processor, blitz together your greens, nuts, garlic, cheese, salt, pepper, lemon, and oil. Blend until smooth (or chunky).
    2. To your hot pasta, add your pesto, goat cheese, and dribble in enough pasta water to thin it out a bit.
    3. Serve warm with crusty buttered bread.

    Make your very own homemade goat cheese!

    {A very big thank you to Stilphen for guest editing}

    For the love of veggies,

    Your Squishy Monster ^.~

    Categories: Pasta Pasta Veggies or Vegan Veggies or Vegan Videos | 30 Comments

  2. Another Edition of “Weird Things”

    February 26, 2013 by The Squishy Monster

    When we were itty bitty, Mama would put something on your plate and you knew not to gripe or pout and stomp.  You ate it or you didn’t eat.  An array of ruby colored salads would be paraded before us but really, as a kid, it all kind of bled together into one heap and this salad was just another I gnawed on, not appreciating it for what it was.  Today, it sits high on the shelf labeled “delicious delicacy” though, many would disagree.  One could say it has a distinct smell.  We eat it cartilage and all (its entire skeletal structure is comprised of it) with not a single complaint.

    What in the world is Skate?

    It belongs to the shark family and resembles a sting ray (sort of).  We consume the “wing” portion and often serve the “mottled skate” variety.

    I’ve actually never had it prepared any other way but raw.

    Here’s mama’s recipe for fermented Skate fish salad.

    5.0 from 5 reviews

    Skate Fish Sashimi Salad 홍어
     
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    Cuisine: Korean

    Ingredients
    • 2 chopped skate wings
    • 2 ts salt
    • 3 tb apple cider vinegar
    • 2 tb minced garlic
    • 1 ts finely minced ginger
    • 2 ts sesame seed
    • 3 tb sugar
    • ½ chopped Korean pear
    • ½ c julienned Korean radish
    • ½ c chopped cucumber
    • 3 tb red pepper flakes (Gochugaru)
    • 2 chopped green onions
    • Optional: watercress

    Instructions
    1. In your first bowl, combine your wings and vinegar. Set aside for 30 minutes.
    2. After this time has elapsed, squeeze out all the excess moisture.
    3. In a second bowl, sprinkle the salt on your radish and cucumber. Let this sit for about 15 minutes and squeeze out the excess moisture from them as well.
    4. In your third bowl, combine the rest of your ingredients and add in your first and second bowl as well. Mix and toss to combine.
    5. Garnish with green onions.

    My hope is that you’ll at least give this a try once in your life but then again, your Squishy friend also adores durian so it’s all up to how brave you are.

    Are you up for the challenge?

    Love,

    Your (loves stinky foods) Squishy Monster ^.~

    Categories: Appetizers Appetizers Korean Food Korean Food Seafood Seafood Spicy Spicy Veggies or Vegan Veggies or Vegan | 66 Comments

  3. Unfried Love

    January 29, 2013 by The Squishy Monster

    One of the yummiest memories I brought back with me from my road trip to Canada were these oh-so-crispy potato planks dripping in a mess of gravy and cheese.  Me and my bestie seated ourselves in some obscure hole-in-the-wall dive and literally dove head first into a colossal basket, a remarkable feat considering we’d just polished off a crazy assortment of street food to pleasure us as we soaked in the sights of Toronto.

    Now, I could claim that the reason I bake these is for health (but I cannot tell a lie).  I just find that baking them is much easier and it’s a “set it and forget it” routine that yields fries just as crispy as a fryer would but minus the grease perfumed hair and clothes.  The trick to achieving a crusty exterior is to first, rinse and soak your cut fries in cold water for about 15-2o minutes.  Secondly, you want to make sure you thoroughly pat them dry.

    How to Make Gravy Cheese Fries Poutine

    5.0 from 8 reviews

    Gravy Cheese Fries Poutine
     
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    Ingredients
    Fries
    • 2 large russet potatoes (or more)
    • Peanut/Canola Oil
    • Salt/pepper
    Gravy
    • 2 tb unsalted butter or bacon grease
    • 2 tb all purpose, unbleached flour
    • 2 cups warm broth
    • Salt/pepper
    • Optional: 1 tb of heavy cream, cognac/brandy, garlic/herbs
    Cheese

    Instructions
    1. Cut your scrubbed potatoes into ½” planks.
    2. Rinse and submerge them into a bowl of cold water for about 15-20 minutes.
    3. Drain and pat dry thoroughly.
    4. Toss with oil/aromatics and bake at 450 for about 30 minutes, turning occasionally.
    5. For the gravy, melt your butter/grease and sprinkle in your flour.
    6. Whisk/stir for about 2 minutes.
    7. Slowly add in your broth and continue whisking. Cook for 3-5 minute until thickened and season.

    It didn’t occur to me before but this would also make a splendid Superbowl treat.

    Love and french fries,

    Your Squishy Monster ^.~

    Categories: Appetizers Appetizers Veggies or Vegan Veggies or Vegan Videos | 68 Comments

  4. Things I Find Amusing +

    December 6, 2012 by The Squishy Monster

    Things I found amusing today: at a business luncheon, the gentlemen stood up for me when I went to use the restroom.  Tickled pink, I was!  It’s so rare to find organic gentlemen anymore and my friend calls a replacing phenomenon as “overt chivalry,” where now, when men display manners, they also bring with them a neon green highlighter, nearly screaming “look what I did!!”  I found more amusement when I went to refill my prescription.  I don’t know about you, but I just don’t own a fax machine so, in the end, I was actually able to text a picture of my prescription and it sufficed.  They even sent a  “thank you, have a great day” reply text.  The thing I find even more amusing is the fact that I’m amused.  My friends who are much more tech savvy than I’ll ever be are on digital clouds, streaming music that came out tomorrow and I’m not even sure what streaming is, exactly which is all the more funnier considering The Squishy Monster lives on the internet.  All I know is that her house is pink.  Last thing I found amusing today: I woke up mighty perturbed having been jolted out of my slumber by a dream of pops being chased by a vicious dinosaur.  Random much?

    Ok, enough random nonsense, let’s talk about Kimchi…

    What is Kimchi? 

    Spicy, fermented Napa cabbage.  It is on every Korean table for every meal.

    We grew up poor.  No bones about it.  Many immigrants breathlessly arrive in the States with little more than a dream in their left pocket, a photo of their loved ones in the other.  Often times, meats lined in tin cans served as our main protein.  Spam, vienna sausages, tuna?  We had it all.  Both pops and mama had a knack for making things stretch.  I attribute my resourcefulness to them.  We never threw anything away, certainly not food but they had a way of making it so delicious, we were fain to devour it.

    This jjigae (stew), is a vibrant marriage of old kimchi, scraps of veggies, and whatever potted meat that’s been left lonely in your pantry.  I hope y’all can appreciate it for what it is.  To us, kimchi is as primary as the rice that we eat it with.

    How to Make Kimchi Jjigae (Soup/Stew)

    5.0 from 4 reviews

    Kimchi Jjigae (with Tuna)
     
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    Recipe type: Soup/Stew
    Cuisine: Korean

    Ingredients
    • 4 strips of chopped Bacon
    • 2 ts minced Garlic
    • ½ tb Korean Pepper Flakes
    • ½ sliced Onion
    • 1 c roughly chopped well fermented Kimchi
    • 1 can Tuna (packed in Olive Oil)
    • 1½ c Water (or Chicken Broth) + 1 c Kimchi Broth
    • ¼ block of cubed Tofu
    • Green Onions (to scatter)
    • Optional: Glass Noodles

    Instructions
    1. Fry your bacon.
    2. Stir in your onion, garlic, and pepper flakes.
    3. Add your kimchi and allow it to soften a bit.
    4. Tumble in your tuna.
    5. Tip in your liquids. Allow it to bubble.
    6. Top with tofu and sprinkle with lots of green onions.

    Notes
    Additionally, you could boil this together with pork neck bones, brisket, seafood (really anything you’d like).

     How to make Kimchi

    How to make a different kind of Kimchi

    How to make Radish Kimchi

    How to make Kimchi Braised Chicken

    How to make Kimchi Fried Rice

    How to make Kimchi Pancakes

    How to make Kimchi Sausage Potstickers

    How to make Kimchi Soba Noodles

    Love & lots of Kimchi!

    Your Squishy Monster ^.~

    Categories: Comfort Foods Comfort Foods Korean Food Korean Food Seafood Seafood Soups Soups Spicy Spicy Veggies or Vegan Veggies or Vegan Videos | 36 Comments

  5. A Collection of 5 Minute Fixes

    October 23, 2012 by The Squishy Monster

    Banchan aka Side Dish, and to begin our collection, here are a few Korean Side Dishes, that along with this beautiful crunchy Broccoli Salad comes up in mere minutes.

    Squid Jerky

    Stir Fried Anchovies

    Whelk Salad

    Drinks that can be whipped up in 5 minutes:

    ‘Otai, Tropical Drink

    Blueberry Kale Smoothie, my favorite!

    Even Rice Cakes can be made in just 10 minutes.  {Not bad for something that used to take hours}!

    To make this beautifully crunchy and flavorful Broccoli Salad, you don’t even need 10 whole minutes.  You’re just 5 minutes away from a unique salad that can be eaten as is or tumbled into Bibimbap!

    Korean Broccoli Side Dish {Banchan}

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    Broccoli Salad, A Korean Banchan

    Broccoli Salad, A Korean Banchan

    Ingredients

    • 1 Head Broccoli, cut into Florets
    • 3 tb Gochujang (Korean Hot Pepper Paste)
    • 1 tb Sesame Oil
    • 1 tb Sesame Seeds
    • 2 ts Apple Cider Vinegar
    • 2 tb Brown Sugar
    • Black Pepper
    • Green Onion Garnish.

    Instructions

    1. Boil your water and salt it well.
    2. Toss in your florets and cook for no longer than 3 minutes.
    3. Immediately plunge them into an ice bath to stop the cooking process and retain their vibrant green color.
    4. Tumble in all of your ingredients and mix well. Garnish with Green Onions.
    5. Serve immediately, at room temperature, in Bibimbap, or keep in the fridge.
    http://www.thesquishymonster.com/2012/10/broccoli-salad-a-korean-banchan.html

    Cheers to eating your Veggies!  {Mom would be so proud} ;)

    Love,

    {and 5 minute fixes},

    Your Squishy Monster ^.~

    Categories: Health/Healthy Health/Healthy Korean Food Korean Food Spicy Spicy Veggies or Vegan Veggies or Vegan Videos | 65 Comments

  6. Eating with the Enemy

    September 18, 2012 by The Squishy Monster

    I realize that this is a crazy long list but cut out your processed foods and junk foods and you’re pretty much good to go. I’m a huge advocate of the farm to table approach and am always happy to support our local farms and markets.

    I used to work for a local organic foods company where I live and people would constantly ask me why they should buy organic or natural. For me, it’s just how food was always meant to be. Real food minus all the crap.

    Here’s my “health-haul” video, just in case you missed it.

    The Squishy Monster’s Healthy Haul

     

    I know I mentioned it before, but I just can’t get enough of this smoothie!

    Blueberry & Kale Smoothie
     
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    Ingredients
    • 1 c Organic Kale
    • ½ c Frozen Blueberries, Dark Cherries or Açaí
    • 1 Frozen Banana
    • 2 tb Organic Ground Flax
    • 2 c Unsweetened Almond Milk

    Instructions
    1. Toss everything into a blender and blitz. Add more milk for a thinner consistency.

    Notes
    Add-in’s that I also like: Wheat Germ, Whey/Hemp Protein, Spirulina, Spinach, Kefir, or Cacao Nibs!

    I drink this every morning and take them unsweetened but if I’m making them for my brothers, I drizzle in a bit of Agave or toss in a few extra berries ;)

    Love & Purple Monster Smoothies,

    Your Squishy Monster

     

    Categories: Breakfast Breakfast Drinks Drinks Health/Healthy Health/Healthy Life Veggies or Vegan Veggies or Vegan | 36 Comments

  7. Cake & Lightning

    August 2, 2012 by The Squishy Monster

    …bc that’s just how we roll in this house, lol.

    The first of August always marks Mama’s birthday (that is, if you conveniently ignore the fact that technically, her Korean Birthday is selected on a new and different day each year according to the Lunar Calender).  Koreans consider the gestation period as the first year and age is referred to in terms of Sal 살.

    Yesterday was also subject to one of the craziest lightning storms ever.  Of course me and my friends thought it’d be brilliant to go swimming.  (Mind you, right after a large meal + the baby stages of a booming lightning storm).  Needless to say, we hung out by the lounge chairs and allowed mosquitoes to dine at an all-you-can-eat Squishy buffet.  I think there was conversation and music in the background.  I can’t say because I was waging a futile battle with the mosquitoes and I lost… my poor arms and legs look like sheets of angry red button candy.  Remember those?

    Ah, I digress.  I can’t help it.  Currently, I’m scratch-scratch-scratching, making the situation worse and as I peer into a mirror, my suspicions are confirmed HAHA.

    …but as I was saying, let’s rewind a bit.  We fused east with west and had the traditional Korean Birthday Soup and afterwards, Mama had her cake and ate it too!

    On the left, you’ll find it in it’s dried form.  Rehydrate and about 15 minutes later, you have glossy, streaky ribbons of Seaplant/Sea Mustard/Seaweed for soup OR, this salad.

    I will definitely be making a video on this but until then, here’s how I made mine for last nights dinner:

    Korean Seaweed Soup
     
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    Ingredients
    • 5 c soaked Miyuk (re-hydrated dried Seaweed)
    • 5 quarts of fresh, filtered Water
    • 3 tb Sesame Oil
    • 4 cloves of crushed Garlic
    • 3 tb Fish Sauce
    • 1 large sliced Onion
    • ½ c Clams/Mussesl/Shrimp
    • Kosher Salt
    • Freshly Ground Pepper

    Instructions
    1. Plunge your dried Miyuk in room temperature-warm water for 15-20 min. Drain and cut into bite sized pieces. Set aside.
    2. In a large pot, heat up your Sesame Oil and begin to soften your crushed Garlic.
    3. Slowly add in your Seaweed, sprinkle over your Fish Sauce, S & P and stir. Then, pour in your water with Onions and allow it to come to a bubble. Cook at medium heat for about 20 more minutes to allow the flavors to meld.
    4. Lastly, add in your Seafood.

    Notes
    You can sub out the Seafood for any other protein if you’d like. Beef Brisket is a traditional choice as well.

     

    Pulling the flavors of Summer together, I decided to bake Mama a Lemon Layer Cake, stuffed with macerated Strawberries, frosted with a fluffy, Lemon scented Whipped Cream.

    This is this Cake revamped with Meyer Lemons, instead.  There’s a lot of Lemon lovin’ going on.  I pulled back a half cup with my dairy and made up for it with fresh Lemon juice and sprinkled in a heavy dose of Lemon zest.  I opted out of a heavier Buttercream and infused the Whipped Cream with plenty of Lemon zest too.  I created a bit more height and a refreshing and summer-y layer with macerated Strawberries (I used 2 tb Sugar + 1/4 c Limoncello)

    and the big bang to the night….!

    I think I must have sat there in between bug bites, starring at this silent and wondrous sky for at least an hour.

    Crazy, huh?

    Cake & Lightning,

    Love,

    Your Squishy Monster

     

    Categories: Health/Healthy Health/Healthy Korean Food Korean Food Life Soups Soups Veggies or Vegan Veggies or Vegan | 23 Comments

  8. Layered & Blanketed in Sauce

    July 25, 2012 by The Squishy Monster

    Sprinkle liberally with cheese or drench in sauce and you can’t be that far from making someone very happy.  There’s something subtly elegant about a white lasagna, specked with spinach and mushrooms that jazzes up a boring weekday meal.  Paired with a leafy green salad, crusty bread, and a good glass of wine, it’s like you went out but didn’t, ya know?

    Spinach & Mushroom Lasagna

     

    Spinach & Mushroom Lasagna
     
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    Ingredients
    • 1 Onion
    • 3 cloves Garlic
    • 2 c Cremini Mushrooms
    • 1½ ts dried Oregano
    • S & P
    Béchamel Sauce
    • 4 tb Butter
    • 3 tb Flour
    • 3 c warm Milk
    • Kosher Salt
    • White Pepper
    • ½ ts freshly ground Nutmeg
    • ¼ c grated Parmigiano-Reggiano Cheese
    Filling
    • 3 c whole milk Ricotta Cheese
    • 10 oz chopped Spinach
    • 2 beaten Eggs
    • 1 c grated Parmigiano-Reggiano Cheese
    • 1 c shredded Mozzarella
    • 1 box Lasagna Noodles
    • Extra Mozzarella for topping.

    Instructions
    1. Sauté your veggies and sprinkle in your herb and seasonings. Set aside.
    2. In the same pan, melt your butter and whisk in your flour. Allow it 2 minutes or so to cook off the raw flour taste and very slowly, tip in your warmed milk. Stir/Whisk vigorously. Sprinkle in your seasonings. At the last moment, stir in your cheese. Set aside.
    3. In a separate bowl, toss in all your filling ingredients. Mix and set aside.
    4. Obtain a casserole dish and begin assembling. Ladle in a bit of your sauce on the bottom, layer with pasta, smear with filling, top with your mushroom mixture, drizzle on more sauce, top with mozzarella and repeat.
    5. Bake at 350 for 35 minutes. Keep covered for the first 20 minutes.

    Even if you and a lover aren’t looking to have an intimate dinner at home together, this dish can also be utilized for the purpose of getting those darn kids to eat their veggies.  It’s like a superhero that instantly becomes anonymous via a silly little mask.  Cheese possesses the similar ability to make all those veggies instantly edible.  Try it today, thank me tomorrow ;)

    YAY for fixed laptop issues!!!

    Full & Happy,

    Your Squishy Monster

    Categories: Comfort Foods Comfort Foods Pasta Pasta Veggies or Vegan Veggies or Vegan Videos | 43 Comments

  9. Hot, Harlequin Nights

    July 3, 2012 by The Squishy Monster

    As I’m in the South, I day dream that we’re all just part of a Harlequin romance novel and that these are just parts of sultry, summer nights but alas, reality settles in and it’s just crazy hot, is all.  101, 105, 110…and rising.  It’s just hot.  Not sexy.  The weekend was full of impromptu storms and angry spills of hail and it’s suppose to thunderstorm all week, too.  My neighbors tree even cracked.  We’re living in those days when just stepping outside feels like suffocating–it’s a perpetual sauna with no mirage in sight.  I feel sorry those who have to make a living being outside all the time.  I had a friend who used to pour concrete and boy oh boy is that terrible to do when it’s hot like this.

    I tried to keep cool with watermelon slushies:

    Blended cubes of frozen watermelon + lime (or mint)+ agave (water as needed) = delicious refreshment.

    Frozen Cheesecake.  I love Cheesecake so I shrugged, threw caution to the wind and ordered it.  The texture is different but the flavor is there and the cool bites are a welcome luxury in this heat.

    Garlic Yogurt Dressing
     
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    Ingredients
    • ½ c Greek Yogurt
    • 2-4 tb Extra Virgin Olive Oil
    • 1-2 cloves of Garlic
    • Fresh Dill or Parsley
    • S & P

    Instructions
    1. In a bowl, whisk to combine.

     

    {Light summer salad of baby spinach, almonds, olives, local tomatoes, grilled chicken and garlic-yogurt dressing}.

    I also love this salad with berries & grilled shrimp.

    Now, if only the skies would open up momentarily and allow some snow to fall to alleviate us of this bitter heat, we could all have snow cream too :)

    I hope everyone has a fun & safe 4th of July!

    Here’s the video again, just in case you missed it:

    Red White & Blue Cake

    Love,

    Your Squishy Monster

    Categories: Health/Healthy Health/Healthy Veggies or Vegan Veggies or Vegan | 48 Comments

  10. An Early Father’s Day

    June 14, 2012 by The Squishy Monster

    As most (not all) distinguished gentlemen of a certain age, Daddy likes what he likes.  He bites into raw Onions like Apples and grins as he dips his extra large dried Anchovies into Gochujang (Korean Red Pepper Paste).  His favorite foods include Maeuntang, Oreos, Fig Newtons, anything with Fish, and this Sujebi.  I used to sit and watch him tear dough to float into simmering broth to make these dumplings and never understood what the appeal of that was.  Mama told us that it was a meal that Daddy used to have a lot with his family because they were so poor.  Flour was inexpensive, water was free, and all sorts of scraps could be tossed in.  I think that last point is where Daddy gets his habit of pairing things that just do not go together from but, I love Daddy with all my heart and since it’s Father’s Day on Sunday and I won’t be here, I wanted to make this just for him. Happy Father’s Day Daddy.  I love you with my entire heart (craziness and all)!

    So, if you’ve got some random bits lying around and some Flour, why not give this a try?

    Sujebi, Korean Dumpling Soup 수제비
     
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    Ingredients
    Dumplings
    • 2 c Flour
    • 1 ts Sugar
    • ½ ts Salt
    • 1 tb Oil
    • ½ c Water
    Stock
    • 8 c Water
    • ¼ c Dried Anchovies
    • 2 pieces of Kelp
    • 2 tb Fish Sauce
    Veggies
    • 5-6 cloves of Garlic
    • 1 Medium Onion
    • ½ c Carrots
    • ½ c Potatoes
    • ½ c Zucchini
    Optional:
    • Chopped Kimchi
    • Shrimp
    • Mussels
    • Eggs

    Instructions
    1. Begin by heating up your water with your Anchovies and Kelp.
    2. Simultaneously, work on your dough. Sift together all your dry dumpling ingredients and slowly add in your oil and water. Mix to combine and finish off by kneading with your hands. You want to produce a smooth dough ball. Cover with plastic and refrigerate for about 30 minutes.
    3. When your water has boiled for about 20 minutes, extract the Fish and Kelp.
    4. Add your Veggies and Fish Sauce to the pot, keep in mind your Potatoes will take the longest and the starch will help thicken the soup.
    5. After your dough has chilled, smooth it out with both thumbs and begin breaking off bite size pieces. They are done when they begin to float to the surface (but double check by testing one).
    6. Salt and Pepper to taste and serve with Kimchi.

    I will be back from Florida on Sunday.

    Love & Dumplings,

    Your Squishy Monster ^.^

    Categories: Korean Food Korean Food Seafood Seafood Soups Soups Veggies or Vegan Veggies or Vegan Videos | 32 Comments

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    Welcome to The Squishy Monster!

    Here, I'll share the stories of my on going love affair with food as well as step-by-step tutorials/cooking videos featuring original recipes. I'm a firm believer that despite our differences, our one commonality as humans? Food.
    I'm 100% Southern & 100% Korean. My name is Angela and my friends call me The Squishy Monster.

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