Rocket, round 2
Same gorgeous spot, more challenging Rocket yoga, and a different menu this time – back in October during the last retreat I did with Jonathan, fall foods were in peak season and the menu had more raw, fresh foods. January is a very different story, and the recipes centered around cold-weather comfort foods like chili, soup, and curry. We were all too happy to be tucked away in the well-appointed house on the bay…with a brief excursion for a couple of brave souls to do a quick polar bear plunge!
Air temp was around 30F, I believe…a cold shock to the body is great for the cardiovascular system, as long as you can get warm again soon enough thereafter! Between the fire, hot drinks, and warm meals, these two were well covered in that department.
We did 3 Rocket classes, an arm balance workshop, an acro workshop, and had two designated times for discussion about the Rocket sequence and nutrition between Friday and Monday. Jonathan’s retreats are less a retreat and more of a “charge” if you ask me…here are some highlights from the trip:
RecipeRedux: smokey & spicy!
Coinciding well with one of the dinners I made, this month’s RecipeRedux theme is “heating up with smoke & spices.” I made the retreat meals a veggie-rich, vegan base that rocketeers (rockettes?) could load up with their choice of garnishes. Smoked paprika is a fantastic way to add depth of flavor and richness to vegetables, especially a good creamy corn chowder. My secret for “cream” is to puree a few scoops of the cooked soup and add it back to the pot, making the broth thick and rich. Try this if you’re cooking for a crowd of eaters who don’t all like the same level of spice, dairy, or meat in their diet! I paired them with these vegan biscuits – subbed whole wheat for most of the white flour she calls for, and added some chopped rosemary. Don’t forget to check out the other recipes this month by clicking the blue frog at the end of the post, and as chance would have it, my last Rocket retreat feature recipe was also smokey – spiced sweet potato wedges!
Southwest corn chowder with smokey paprika
Ingredients
- 2 Tbsp extra virgin olive oil
- 3 c corn
- 30 oz canned diced tomatoes
- 4 c vegetable broth
- 3 medium potatoes, diced (skins on for more fiber!)
- 1 onion, diced
- 2 cloves garlic, diced
- 2 red bell peppers, diced
- 2 orange bell peppers, diced
- 2 Tbsp corn starch
- 1 Tbsp dried thyme
- 1 Tbsp dried marjoram
- 2 Tbsp smoked paprika (I used McCormick’s)
- 24 oz can white beans, drained
For garnishing (optional):
- 1 bunch cilantro, roughly chopped
- 3 limes, halved
- 1 lg plain greek yogurt
- 2-3 c seasoned croutons
- 2 c shredded white cheddar
- 1 c parmesan
- 3 chicken breasts, boiled and shredded, lightly salted
Directions:
Heat the oil in a soup pot on the stove (at least 6qt). Add garlic, onion, peppers, potatoes, and spices and saute until well blended and softened. Add the tomatoes, corn, beans, and broth and bring to a simmer, reducing heat, and cook for at least 45 minutes. Remove 2-3 cups and puree with cornstarch; add back into soup. Add toppings of choice and enjoy! Serves 8 meal sized portions.
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