Orange Glop

 I decided to make red lentils today, with sweet potato, carrots, and pumpkin (all orange vegetables).  I'm going to season it with cinnamon and Kashmiri Chili powder and finish it with a little coconut milk.  I think it will be fantastic.  If it's a fail it isn't a lot of groceries.  

I also bought a 10 pound bag of chicken leg quarters, the old poverty special.  Basically every bill I had came due at payday.  Even with vegetables and work snacks my total only came to $15.  That will last me a while.  I really love lentils, they are filling without being heavy.  It's a wonderful meal at work, heats up quickly and sticks around without making me sleepy.  

I'm also going to make a veggie stew with pretty much all my favorite veggies (no meat).  Sometimes I just don't want meat.  I grew up in a household where Dad wanted very heavy, meat and potatoes, type dishes every night.  I am not afraid of fat in my cooking but not all the time.  I like lentils, whole grains, fresh fruits and vegetables.  Stir fries, soups, etc.  

And the budget grocery store came through on that.  I even got some good work snacks, pretzels, little cups of flan, and lemon sandwich cookies.  

I'm going to take a nap, I got a late start.  

I forgot about the pork chops.  I got a package for $5.  It had 6 chops.  I took the first one out, threw a little lard in my skillet, cooked it and cut it up for Cleo.  Scrappy had some, too.  A lot of rescues got accustomed to eating people food in their street cat days.  

Pork chop photos: 

I made "pilaf" with 1 cup white rice, some leftover chicken broth, water, about a cup frozen mixed veggies, a teaspoon of salt.  Rice cooker.  

I basically just pan fried the chops in the skillet, in lard.  I had plenty of drippings left so I made gravy: 

I do love a good gravy.  I just used cornstarch I don't like flour gravy.  

I had 6 chops.  One to the cats, one for dinner, one in the fridge, and 3 meals prepped for work.  

For the glop: 

I used old lentils so it took about 3.5 hours to cook.  It probably could have been half an hour if I used fresh.  

.5 t Kashmiri Chili powder
1 t cinnamon (this was fresh if you use older I would go up 1/2 t)
2 T fresh ginger root, chopped (or could use 1 t dry) add this at the start
1/2 t powdered ginger root (add later)
1/4 t salt
I/2 can plain pumpkin puree (find on the baking aisle)
I measured - 6 ounces (or about one medium) chopped carrot. Make it as big or small as you like for boiled carrots. I made mine pretty small.
1/2 medium (or 6 ounces) chopped sweet potato (I left the skin on)
1 cup red lentils (the mistake I made tonight I used older ones, you want fresh ones for this). I have gas issues with beans if I don't soak them first so I did soak them. That removed some of the red coloration but again, these were old.

I soaked the lentils and poured that water off (really cuts the gas I even do this with split peas). I cut everything up and got out my spices and measuring spoons. I boiled 4 cups of water in a larger pot (4 quart). It expands a lot I wouldn't use anything smaller than a 3 quart saucepan if you follow this to the letter.

Once the water was going I added half the cinnamon, all the chopped ginger, and half a teaspoon of chili powder. I added the vegetables (can use more by the way but make sure they are orange), waited for the water to boil again.

Once it had I added the lentils. If you use fresh lentils this will be over in half an hour. I used lentils that "expired" 4 years ago. Fresh.

Cook until lentils are soft and falling apart, adding water as needed. Add the rest of the seasonings about halfway through.

They have an amazing kick to them.  

As you know I get a lot of migraines, many food related.  So I tried a little "glop" with some coconut tonight.  If I get a headache it probably won't be awful, and I'll know not to use the coconut milk.  It was amazing, though.  If I can do coconut milk I'll use half a can.  

When finished: