FEMA food!

FEMA distributed rescue meals  during that damn storm Sandy. With some distance from initial cleanup and repair, I prepared a FEMA meal and have this little review. . .I don't hope an emergency like this on anyone but I can say these little anonymous pouches really shake a decent stick at providing comfort food. 

Each meal pouch comes with a breakfast and lunch/dinner meal AND dessert (Tootsie roll). Two innovations impress me, the food and the preparation. First, I wouldn't even write this but there is a  substantial vegetable lasagna with red beans. Second, the kit comes with a heating pouch, just add water and in 12 minutes, eat your hot meal with the included utensils, napkin, salt and pepper. 

Cauliflower Soup

Cauliflower Soup sounds as if it could be a great hearty soup but really my conclusion after an evening cooking session; Cauliflower provides a great soup Base. Using Epicurious, I scanned 5-6 recipes to grab and substitute from all of them. The end result was a great hybrid which we're lucky I remembered to post. As always, the challenge will be to repeat this success. Check out the citations below the recipe and see where I pulled the adaptations from.

1 head of Cauliflower, leaves removed, roughly chopped into florets

4 tbs of butter, melted

1 head garlic, separate and peel cloves

1/2 cup water.

juice from 1/2 lemon

2 tsp curry powder

1 tbs of diced fresh ginger

4 scallions

2 celery ribs

salt

olive oil

4 cup vegetable broth

1 cup milk

Toss the cauliflower and garlic with the melted butter to coat. Use unsalted butter then a pinch of salt. ( Easy on the salt). Roast theses vegetables at 400 for 30 min, toss occasionally. Garlic should be soft.

In a large sauce pot, wilt the ginger, celery, and scallions, on covered low heat, 7-10 minutes. Add the curry powder and coat these veggies, let cook and warm curry, 1-2 min. Add Vegetable broth, and cooked cauliflower and lemon juice. Bring this to a boil, then reduce and simmer 15-20 min. Remove from heat and let cool for 10-15 min, add the milk and gently stir. Lastly, ladle into your Vitamix, or food processor (or immersion blender) to puree the soup. I prefer to leave 1-2 cups chunky. 

Consider coconut milk and leeks (instead of scallions) for variations.

Sources:

Cauliflower Soup with Rye Crostini,  Accessed 11/30/12

Cream of Cauliflower Soup,  http://www.epicurious.com/recipes/food/views/Cream-of-Cauliflower-Soup-350616, Accessed, 11/30/12