The Edmond Sun

Features

July 15, 2013

4 comfort recipes: pan-fried turkey, lamb tacos, salad with mango, plus pea and radish salad

(Continued)

               

Return the kale-onion-mushroom mixture to the saute pan, tossing to incorporate. Season with the salt and pepper, then stir in the Worcestershire sauce and butter and cook until the kale is warmed through. Cover and transfer to the oven.
               

Line a baking sheet with a few layers of paper towels.
               

Place the panko crumbs in a shallow baking dish. Stir in the salt and remaining 1/2 teaspoon of pepper. Coat each cutlet with panko, gently pressing to make sure it sticks, placing the coated cutlets on the baking sheet as you work. Discard any leftover egg wash or panko.
               

Pour oil to a depth of 1/2 inch into a large, heavy skillet or Dutch oven; heat over medium-high heat until the oil shimmers. Place a wire rack over the lined baking sheet.
               

Working in batches of 3 or 4 at a time, fry the breaded cutlets for 2 to 3 minutes on the first side, until golden brown, then use tongs to turn them over and fry for 2 minutes on the second side. Transfer to the wire rack, then place the baking sheet in the oven. Repeat to cook the remaining cutlets.
               

Divide the warmed kale mixture among individual plates. Arrange two cutlets on each plate. Serve right away.
               

NUTRITION Per serving: 430 calories, 36 g protein, 24 g carbohydrates, 21 g fat, 5 g saturated fat, 120 mg cholesterol, 710 mg sodium, 3 g dietary fiber, 2 g sugar
               ---
               
               

Pea, Mint and Radish Salad
               

6 servings
               

If you use fresh peas in this bright salad, first blanch them in boiling water for a minute.
               

You'll have a little bit of vinaigrette left over; it can be refrigerated for a week.
               

MAKE AHEAD: The salad can be made several hours in advance and refrigerated, but don't garnish with the mint and cheese until just before serving. From Amanda McClements of Salt & Sundry in D.C.'s Union Market.

 

Text Only
Features
  • Fall gardening season has arrived

    Even though the temperature is hot and there are still summer vacations on the calendar, it is time to start thinking about planting your fall garden.
    Most Oklahoma gardeners are still reaping the rewards of their spring gardens, said David Hillock, Oklahoma State University Cooperative Extension consumer horticulturist, but it is not too early to plan for fall gardening crops.

    July 23, 2014

  • Receive 10 free dogwood trees from Arbor Day Foundation

    Add color to your landscape year-round by joining the Arbor Day Foundation in August.

    July 23, 2014

  • Authorities update Simpson’s saga

    Investigators are attempting to locate the owner of a dog named Simpson to determine whether or not his injuries were due to an accident or man-made, an official said.
    On July 1, the Logan County Sheriff’s Office investigated reports of an injured dog near the intersection of Western and Simpson in south Logan County, Lt. Tom Kutay said. Officers responded and took several statements of a dog being found with injures to its back, Kutay said.

    July 22, 2014

  • Whataburger celebrates children’s superhero spirit with ‘Super-Duper’ event

    It’s a bird! It’s a plane! It’s a Super Duper Celebration! In the heart of every child lives a superhero and on Thursday Whataburger restaurants will celebrate the superhero spirit in all of us with an evening of family fun from 5-7 p.m. at its location at 421 S. Broadway.
    Customers can spend quality time with their little heroes and treat them to a superhero-themed celebration of food, activities and giveaways. Children 12 and under dressed in a superhero costume will receive a free kid’s meal. There will be a Whataburger photo booth and Whataburger’s mascot, Whataguy, will also be present to join the fun.

    July 22, 2014

  • Shopping smarter for family necessities can help the environment

    There’s a growing trend among consumers to make choices reflecting the goals and values that matter to them most.  In fact, two out of five people say they’re more inspired to try a natural product that does something good for themselves, their family and the planet, according to a recent study conducted by Toluna for natural products brand Tom’s of Maine.

    July 21, 2014

  • Back to school lunch Build a better bag

    Brown bag lunches and back to school go hand in hand. As you’re gearing up for the start of a new school year, it’s the perfect time to stock the pantry with healthy sack lunch options and after school snacks, too.

    July 21, 2014 1 Photo

  • Pets

    This is a list of animals that have been found and are at the Edmond Animal Shelter, at Interstate 35 and Covell in the Cross Timbers Municipal Complex. Call the shelter at 216-7615 for more information.

    July 21, 2014

  • Kids Cook Simple ways canned foods get children cooking

    When it comes to teaching children about healthy eating habits, there’s no better classroom than the kitchen.

    July 21, 2014 1 Photo

  • Garden Vegetable Spring Rolls The Canebrake offers summer recipe for Garden Vegetable Spring Rolls

    The Canebrake, a destination hotel and spa in Wagoner, is offering the following recipe from its restaurant for Garden Vegetable Spring Rolls with Avocado Wasabi Puree.

    July 21, 2014 1 Photo

  • Malaysians wonder 'Why us?' after second loss of airline jet

    It was all too familiar. Grieving families rushing to airport. The flashing television graphics of a plane's last radar appearance. The uncomfortable officials before a heavy thicket of microphones.
    For many Malaysians, the disappearance of Flight 370 in March has been a long trauma from which the nation has not yet recovered.

    July 21, 2014