Lettuce Rolled Omelet

 

Lettuce Rolled Omelet

3 eggs room temperature and beaten well
5 scallions or 1 shallot or 1/4 onion chopped fine
1 scant romaine heart chopped
1 tablespoon olive oil
spices and/or herbs of your choice

Sauté scallions or others of your choice. Add chopped lettuce and sauté till soft. Remove from pan. Add beaten eggs and cook over medium low heat. Spread lettuce ingredients over the flattened omelet and slowly roll from one end to the other. Let sit for 5 minutes off the heat and cut into rolls and serve warm or cold. In Korea there are many variations of this type of rolled omelet made. Enjoy.

Lamb Keema

Lamb Keema

1 onion chopped fine
4 garlic cloves minced
1 inch ginger peeled and minced
1 pound ground lamb
2 tablespoons curry powder
1 teaspoon turmeric
1 teaspoon black pepper freshly ground
1 teaspoon coriander
1 teaspoon dried mint leaves
1/4 - 1/2 teaspoon ground cayenne
1 tablespoon brown sugar
1 teaspoon ground fenugreek seeds
1 can diced tomatoes or tomato puree 
3/4 cup frozen peas

Sauté onion, garlic and ginger till fragrant. Add lamb and cook till browned breaking it up into small pieces. Drain excess oil from pan. Add sugar, spices, herbs and tomatoes. I got the fenugreek seeds at the Amish store in Blue Ridge and ground them myself here. Cook mixture till melded. Add frozen peas at the end and cook till peas are unfrozen, about three minutes. Serve over long grain rice. Wonderful.

Split Pea Soup

Split Pea Soup

Follow link for recipe.

Seared Ahi Tuna

Seared Ahi Tuna

Follow link for recipe or do a search on right side bar
for many other tuna steak recipes.