Serves 8
2 tsp. olive oil
4 cups (¼ inch thick) slices cremini mushrooms (about 8 ounces)
3½ cups (¼ inch thick) slices chanterelle mushrooms (about 8 ounces)
⅓ cup finely chopped shallots
½ tsp. kosher salt, divided
½ tsp. black pepper, divided
1½ tbsp. finely chopped fresh parsley, divided
1½ tbsp. chopped fresh chives, divided
4 cups peeled sweet potatoes, cut into ¼ inch thick slices (about 1½ pounds)
Cooking spray
1 cup (4 ounces) shredded fontina cheese
½ cup fat-free, less sodium chicken broth
1 Preheat oven to 425º
2 Heat oil in a large skillet over medium-high heat. Add mushrooms, shallots, ¼ tsp. salt and ¼ tsp. pepper. Sauté 5 minutes or until moisture evaporates, stirring often. Remove from heat; stir in 1 tbsp. parsley and 1 tbsp. chives.
3 Arrange half of potato slices in single layer in an 11x7-inch baking dish coated with cooking spray; sprinkle with ⅛ tsp. salt and ⅛tsp. pepper. Spoon half of mushroom mixture over potato slices; sprinkle with half of cheese; add broth to dish.
4 Cover and bake at 425º for 30 minutes. Uncover and bake an additional 20 minutes or until potato is tender. Sprinkle with remaining parsley and chives.
BON APPÉTIT!
Home of the Famous Banana Dog!!
Welcome to Kath's Kitchen featured on The Retirement Show - the best years of our lives, on CFOS 560 each month with co-hosts Bob and Kathryn Durant.
When Bob announced his semi-retirement and left the morning show host slot, we knew that we were about to undergo many changes as he tranisitioned from full time to occasional work (I joined the semi-retired ranks too!).
Thus The Retirement Show was conceived and launched with the premiere show on Tuesday May 28, 2013.
We are delighted to be back for a 3rd year and welcome back our sponsor CanEVA. Barbara Kay will be a a regular guest over the next several months to discuss the importance of Elk Velvet Antler as a safe, natural remedy that relieves joint pain and promotes bone, muscle and cartilage growth, among other things.
The show will feature a number of lively topics ranging from lifestyle, finances, health, travel, entertainment and all of the other issues facing today's 50+ generation. As is our style, there will be lots of kibitzing and fun along the way.
We will spend some time in Kath's Kitchen and will share an easy peasy recipe from our favourites with you, endorsed, of course, by Gracie our resident "sous chef" ... and golden retriever.
The latest recipe is shown below. To view and print archived recipes click on the triangle next to the month of your choice in the archive list on the right side of the screen. Next, click on the recipe of your choice. When it opens into the text area below just choose print from the File menu.
We hope you enjoy this new chapter of Durant's World and will tune in. Join us this year on April 21, May 19, June 23, July 21, August 18, September 22, October 20, November 17 and December 15. Every show is repeated the following Saturday at 2:00pm.
Enjoy and thanks for listening!.
BON APPÉTIT!
Bob, Kathryn and Gracie
