Cajun Shrimp & Chicken Pasta

2 chicken breasts
shrimp
cajun spice mix
fettucine
onion
garlic
red bell pepper
broccoli
kale
2 cups chicken stock
white wine

Cut chicken into small pieces and coat with cajun spice mix.  Sautee in olive oil until mostly cooked and add shrimp also coated in spice mix.  When meat is cooked remove from pan and add a little more olive oil and sautee onions, garlic and then add the rest of the veggies.

Lentil cakes (first attempt)

lentils
onion
chick peas
garlic
carrot
egg
bread crumb
yogurt
(flour)
chiles
ginger
walnuts
lemon
turmeric
sesame seeds
cumin
garam masala
cardamom
cayenne
celery seed

Cook lentils according to package.
Sautee onions, garlic, ginger, chiles, carrots in olive oil.

Zucchini Cakes Maryland-Style

Zucchini, grated

1 Egg white

Ritz crackers

panko bread crumbs

Old Bay

oregano

dijon mustard

Salmon with Soy and Citrus Glaze

Ginger, finely chopped
Salt, pepper
Orange juice
Soy Sauce
Bok Choi
Shallots
Garlic
Scallions
Red bell pepper

Salmon was rubbed with ginger, salt and pepper and pan fried, 3-4 minutes per side and then put in the oven to keep warm.  Soy sauce and orange juice were reduced by about half and all veggies were added and cooked until tender.

Cheesy Collard Artichoke Dip

1 Bunch collard greens
Butter
2 Cloves garlic, chopped
1 Shallot, chopped
1/2 cup flour
2 cups skim milk
parmesan
cheddar
gruyere
1/2 package cream cheese
1/2-1 jalapeno
Hot Sauce
Worcestershire sauce
salt, pepper

Preheat oven to 425 degrees.
Remove stems of collard greens and chop coarsely.  Microwave, covered with a little water for 5 minutes.
Sautee garlic and shallots in a  little butter until tender.  Stir in flour until smooth.  Add in milk slowly while stirring.  Stir until smooth.  Add in all of the cheeses and stir until melted and incorporated.  Add in a dash of hot sauce and a dash of worcestershire sauce, and salt and pepper to taste.  Blend in the collards and artichokes, jalepenos.  Move mixture to a baking dish and bake for 15 minutes.