Fuel Up Wednesday: Hearty miso soup

This weekend, I was temporarily knocked flat by a weird one-day flu. Although it was short, it was bad enough to make my body incapable of consuming anything but orange juice, crackers, and soup.

We have a huge tub of miso in our fridge from a previous recipe, so I decided to try making miso soup instead the usual chicken-noodle remedy. I always prefer chunky soups to bowls of broth, so I set out to find a recipe for a hearty miso soup.

That's exactly what I found! This recipe is delicious, comforting, healthy, and filling.

My grocery store didn't have dried shitake mushrooms, so I used these intriguing (and delicious!) wood ear mushrooms instead. I also used more bok choy in place of the seaweed.

This recipe is definitely a permanent addition to the list of "get well" soups! What recipes do you use as wintertime flu remedies?

Fuel Up Wednesday: Overnight oatmeal

It's amazing what a mason jar and a few hours can do.

Andy and I have discovered a treasure trove of DIY food delights using mason jars, from escabeche to yogurt. On winter mornings, however, my favorite mason jar recipe is a working-woman's lifesaver: overnight oatmeal.

Whole oats are much more filling (and arguably more healthy) than most instant oatmeal, but who has time to slave over the stove in the morning? Instead, before going to bed, just toss a 1/2 cup of whole rolled oats into a jar, add 1 cup of water, cover, and place the jar in the fridge overnight. 

In the morning, heat the jar in the microwave on high for 1 minute, or until oats are thoroughly heated. Drain off any excess water, and then add honey, cinnamon, fruit, or any topping of your choosing.

It's a quick and filling breakfast for both work mornings and dawn patrol — and if you're running late, just throw the jar in your bag and go!

Fuel Up Wednesday: Comforting corn chowder

I mentioned in my first Fuel Up Wednesday blog post that I loved the corn chowder from Two Peas & Their Pod. Apparently, so does my family.

Please pardon the poor lighting

I first made this chowder for my dad and brother when I was in Connecticut for Christmas. Last week, when I was aching to do some therapy cooking, my dad requested this dish again.

While the chowder cooks, I use a separate pan to brown a pound of sliced chicken sausage. When the chowder is almost finished, I add the sausage and a dash of red pepper flakes. It's a rich, hearty, comforting meal—and wonderful therapy cooking.