Christine Koh

Hello!

I'm Christine Koh, a music and brain neuroscientist turned multimedia creative. I'm the founder + editor of Boston Mamas, co-author of Minimalist Parenting, co-host of the Edit Your Life podcast, and creative director at Women Online. Drop me a line; I'd love to chat about how we can work together!

What's Cooking

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We at Boston Mamas love food, so I’m thrilled to introduce new guest contributor Michelle Stern of What’s Cooking. Michelle will provide content on healthful family eating, including recipes and tips on how to engage your kids in the kitchen (click here for her first contribution). And for more meal ideas, check out What’s Cooking Weekly, Michelle's family menu subscription service that includes recipes, printable grocery lists, nutrition information, and tips on getting kids involved in meal prep.

Want to win a 6-month WCW subscription? Email us by midnight EST tonight (with “WCW” in the subject) and name a fab sample WCW meal.
Meanwhile, if you’re ready to shop the What’s Cooking site, use code BOSTONMAMAS at checkout to receive a 10% discount on What's Cooking Weekly and any other products and gifts.

And finally, here's Michelle's first meal plan contribution. Click here for the printable PDF of this recipe.

Teriyaki Salmon Salad
Serves 4

  • 1/4 cup teriyaki sauce
  • 1 Tbs rice vinegar
  • 2 tsp sesame oil
  • 1/2 tsp ginger, peeled and finely grated
  • 4 salmon fillets, 4-6 ounces each
  • Salt
  • Pepper
  • 1 bell pepper, red
  • 1 carrot, peeled
  • 1 can mandarin oranges, drained
  • 3 cups baby spinach leaves
  • 1/4 cup almonds, sliced and toasted

    1. For dressing, combine teriyaki, vinegar, oil and ginger in a bowl; set aside.

    2. Season salmon with salt and pepper. Add sesame oil to skillet, and heat over medium heat until hot. Cook salmon 6-8 minutes or until it flakes easily with a fork, carefully turning once.

    3. Remove from heat; set aside and cool slightly.

    4. Slice bell pepper into thin strips. Using a vegetable peeler, cut carrot into strips.

    5. Combine bell pepper, carrots, oranges, spinach and half of dressing in a mixing bowl; toss gently. Divide salad evenly among serving plates; top with salmon. Drizzle with the remaining dressing. Sprinkle with toasted almonds.

    CALL THE KIDS!

  • Measure and mix dressing ingredients.
  • Drain mandarin oranges.
  • Rinse spinach leaves and dry in a salad spinner or by patting with a towel.
  • Measure almonds and spinach leaves
  • Use a vegetable peeler to slice carrots into the salad

    Nutrition (per serving): 350.0 calories; 46% calories from fat; 18.0g total fat; 65.0mg cholesterol; 700.0mg sodium; 21.0g carbohydrates; 4.0g fiber; 17.0g net carbs; 26.0g protein.

    Cold Soba Noodles
    Serves 4

    In Japan, cooked buckwheat noodles are often served with a soy-based dipping sauce; here the sauce is combined with the noodles for a flavorful and easy dish.

  • 8 oz soba noodles
  • 2 scallions, sliced
  • 2 tsp sesame oil
  • 2 tsp soy sauce, reduced-sodium
  • 2 tsp sesame seeds, toasted

    1. Cook noodles according to package directions.

    2. Drain the noodles in a colander and rinse under cold running water until cool.

    3. Transfer to a medium bowl and toss with scallions, oil, soy sauce and sesame seeds.

    CALL THE KIDS!

  • Pour cold water over cooked noodles in a colander in the sink. Mix with clean hands to cool the pasta.
  • Wash scallions
  • Measure sesame oil, soy sauce, and sesame seeds
  • Toss salad

    Nutrition (per serving): 222.0 calories; 11% calories from fat; 3.0g total fat; 0.0mg cholesterol; 514.0mg sodium; 43.0g carbohydrates; 0.0g fiber; 43.0g net carbs; 9.0g protein.


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