It’s technically winter and spring isn’t here for another 8 days but it’s been warm the last couple days and I see beautiful, sweet berries at the store so I decide it’s okay to eat raspberries layered with orange pound cake and lemon mascarpone as dessert for book club before spring/summer. This is my first time hosting book club and I’m still a newbie in the club so I was racking my brain for days trying to come up with a dessert to serve and I remembered this Trader Joe’s Cookbook recipe I love that uses ladyfingers soaked in orange juice layered with berries and lemon mascarpone. I decided to try it with Ina Garten’s Orange Pound Cake and it had to be pound cake since the characters in the book had pound cake after their eventful dinner. We just read the book “Mother of Pearl” by Melinda Haynes and we all agreed the first third of the book was really hard to get through. There was a lot of crude words and language that really didn’t need to be there and should have been cleaned up by the editor. Plus the story was difficult to follow as was keeping track of the characters in the beginning. But once we got through the first couple hundred pages of the book, it finally started to pick up and things were starting to make more sense. Also, we weren’t reading swear words and the crude words for body parts in every other sentence (okay, I exaggerate). There were great relationship developments towards the end and it was overall a good read, IF you didn’t end up tossing the book at the beginning :).
I’m an avid Trader Joe’s fan and of course I enjoy going to Costco just as much. So it’s no surprise that most of the ingredients for this wonton soup are either from Trader Joe’s or Costco, with the exception of the rice vinegar, which I purchased at a local Korean grocery store.
The frozen wontons, chicken stock, and the soy sauce (refill) are from Costco. Everything else, minus the rice vinegar, are from Trader Joe’s. And don’t get me going on their frozen crushed garlic: They are just SO convenient and easy to use, and the same goes for their shredded carrots.
So it’s been cold here in the Bay area (as cold as it can get here in Nor Cal) and I have been craving a lot of hot soup to warm me up. This is such a quick and satisfying soup that I have been making it quite often and just made some tonight to go with some fried rice (when husband’s not home for dinner, I like to keep dinner quick and easy). It can definitely stand on it’s own for a lunchtime meal and makes enough for myself and my 3 little musketeers. I originally got this recipe from my favorite book “The I Love Trader Joe’s Cookbook” (which I scored from my local library’s used bookstore for $2) and made some tweaks to suit our taste buds and has been and will continue to be my quick go-to soup. Try it! You won’t be disappointed!
- 1 quart (about 4 cups) chicken stock or broth
- 2 cubes of Trader Joe’s frozen crushed garlic (or 2 cloves garlic minced)
- 1 TB light soy sauce
- scant 1 TB rice vinegar
- chicken cilantro wontons (fully cooked, frozen from Costco) (about 2-3 handfuls)
- handful of shredded carrots (Trader Joe’s)
- quartered (or halved) baby bok choy
- 2-3 green onions, thinly sliced
- 1 tsp sesame oil
- Add chicken stock, garlic, soy sauce, and vinegar in a medium pot and bring it to a boil
- Add the frozen wontons, bring to boil, then simmer until ready
- Put in a handful of shredded carrots and the baby bok choy and simmer until tender.
- Remove from heat and add the sliced green onions and the sesame oil
- Serve hot and enjoy!