A Rocket Retreat (+southwest corn chowder with smokey paprika)

IMG_1532

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!

IMG_9631 IMG_9656

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:

IMG_9464 IMG_9479 IMG_9507 IMG_9513 IMG_9543 IMG_9560 IMG_9572 IMG_9586 IMG_9587 IMG_9604 IMG_9697 IMG_9700 IMG_9758 IMG_9787 IMG_9802 IMG_9919

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!

IMG_9496

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.

IMG_1522 IMG_1525 IMG_1528IMG_9494

One thought on “A Rocket Retreat (+southwest corn chowder with smokey paprika)

  1. Pingback: Rocket Recap: the weekend’s recipes in pictures | WhyFoodWorks

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s