A simple weekend, a super soup

Yesterday I made Thai Potsticker Soup for the Souper Bowl Sunday youth group fundraiser lunch at church. The recipe is from CookingWithTraderJoes.com. It’s almost embarrassingly simple, but it’s warm, just a bit spicy and totally delicious. There weren’t leftovers after lunch.

The original recipe says you can add red bell pepper, carrots or other veggies you might have on hand. I haven’t tried that yet. Here’s the recipe as I made it:

Thai Potsticker Soup
1 bag frozen vegetable gyoza
1 11-oz jar Trader Joe’s Thai Red Curry Sauce
32oz vegetable broth
2 baby bok choy, chopped
1/4 cup fresh chopped basil

Add curry sauce and broth to a saucepan over medium high heat. Stir together and bring to a simmer. Add potstickers and bok choy, simmering for 10 minutes until potstickers are heated through. Stir in basil and serve.

The rest of our weekend was just about as simple as that 5-ingredient soup. We had a few outings, but for the most part we just hung around the house reading, watching the Puppy Bowl and eating trail mix.

I’d planned to make Saturdays Make Something New From One of My Cookbooks day, but I did not. Pete did, though. He tried a couple of recipes from “The Star Wars Cookbook.” He made himself several batches of “Hoth Chocolate” — and one for me, using almond milk — and a blueberry granita using some of the last blueberries we’d frozen from his great-grandfather’s blueberry bush. He’s been on an independent streak with his cooking, so I left him to his own devices with the blueberry mashing. That was … probably not a good idea. I don’t know how he managed to get blueberry juice inside the cabinet, but he did. He had fun, though, and the kids enjoyed the frozen treat.

This week’s menu is keeping to the Simple And Not New theme. Here’s what we’ll be having:

Monday: Rotisserie Chicken
Whole Foods sent me a coupon for a complimentary rotisserie chicken and a side. We’ll be using that today.

Tuesday: Spaghetti and meatballs
I doubled my meatball recipe last time I made them, so the meatballs are ready to go in the freezer.

Wednesday: Breakfast for dinner
It’ll be soft-boiled eggs and hash browns for me.

Thursday: Quesadillas
I don’t really have a plan for myself. It’s hard to make a quesadilla without cheese.

Friday: Takeout
I intended this to be an opportunity to try out a new restaurant, but the kids have already informed me that they’d like something from one of their old standby chain restaurant favorites. I’ll likely aqueisce.

Hungry for more? Check out the Menu Plan Monday linkup at OrgJunkie.