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

5/31/09

Rhubarb Bread Pudding

Serves 6

1 lb rhubarb, trimmed into 1” pieces (about 4 cups)
⅔ cup white sugar
8 oz. of cinnamon, egg, French or Italian bread, cut into 1” cubes (about 8 cups)
3 eggs
2 cups half & half cream
1 cup milk
1½ tsp vanilla
¼ tsp grated nutmeg, or to taste
1 tbsp brown sugar
½ tsp cinnamon
2 tbsp butter

1 Butter shallow 1½ qt baking dish

2 In ceramic or glass bowl, combine rhubarb & white sugar. Let sit 1 hour. Place in prepared baking dish . add bread. Toss to combine evenly.

3 In bowl, whisk together eggs, half & half, milk, vanilla & nutmeg. Pour over bread mixture. Sprinkle with brown sugar & cinnamon. Dot with butter

4 Place baking dish in ovenproof pan. Add enough water to pan to reach halfway up sides of baking dish. Baked covered with foil, in preheated 300º oven for 45 minutes. Remove foil & bake until skewer inserted in centre of pudding comes out clean (about 30 min)

Serve warm with whipped or ice cream, if desired.


BON APPÉTIT!

Eggs to Go

Serves 6 (12 Frittatas)

2 cartons Naturegg Break-Free liquid eggs, well shaken
1/2 cup milk
1/2 tsp. each salt and pepper
3/4 cup shredded medium cheddar cheese
1/4 cup finely diced green onions
1/2 cup finely diced ham


1 Preheat oven to 350°. In large bowl, whisk eggs with milk, salt and pepper. Stir in ½ cup of the cheese and green onions.

2 Pour equal amount of egg mixture into greased muffin tins. Sprinkle with ham. Bake in centre of oven for 20 – 2 minutes or until set.

3 Sprinkle with remaining cheese and broil for 1 to 2 minutes or until bubbly and golden.

4 Use a blunt knife to loosen and remove frittatas.

Serve with a crisp green salad, fresh sliced tomatoes and a baguette.


BON APPÉTIT!

Turkey Jasmine Rice Meatballs

Serves 4-6

1 cup water
⅓ cup uncooked jasmine rice
¼ cup dry breadcrumbs
¼ cup chopped green onions
¾ tsp. salt
¼ tsp freshly ground pepper
1¼ lbs ground turkey
2 large egg whites
1 garlic clove, minced
Cooking Spray


1 Bring 1 cup of water to a boil in a small saucepan. Stir in jasmine rice, reduce heat, and simmer 15 minutes or until rice is almost tender. Drain; cool. Combine rice, breadcrumbs and next 6 ingredients. Shape mixture into 18 meatballs.
2 Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add meatballs; cook 5 minutes, browning on all sides. Cover, reduce heat to medium, and cook 10 minutes or until done, turning often (NOTE: I always cook a little longer to make sure they are done).

3 Once the meatballs are cooked, I add some bottled Teriyaki sauce (I use Golden Dragon brand – available in most supermarkets) over the meatballs and heat through for approx. 1 minute.

4 Serve over jasmine rice (cooked separately from the rice that is added to the meatballs).

Steamed bok choy makes a nice accompaniment.


BON APPÉTIT!

5/30/09

Baked Farfalle with Prosciutto and Mushrooms

Serves 6-8

1 tbsp extra-virgin oil
4 oz prosciutto, diced (I use a package of President’s Choice – Italian Pancetta)
1 onion, chopped
3 cloves garlic, minced
3 sliced cremini mushrooms (about 8 oz)
1½ tsp dried basil
½ tsp pepper
¼ salt
½ cup white wine
1 can (28 oz) tomatoes
2 tbsp tomato paste
⅓ cup whipping cream
5 cups farfalle (bow tie) pasta (12 oz)
¼ cup chopped fresh parsley
½ cup grated Parmesan cheese

1 In large skillet, heat oil over medium-high heat; sauté prosciutto (pancetta) about 5 minutes.

2 Add onion, garlic, mushrooms, basil, pepper and salt; sauté until mushrooms are golden, about 8 minutes. Add wine; boil until almost no liquid remains, about 1 minute.

3 Add tomatoes, breaking up with spoon; stir in tomato paste and bring to boil. Reduce heat and simmer for 20 minutes. Add cream; simmer until thickened, about 5 minutes.

4 In large saucepan of boiling salted water, cook farfalle until tender but firm, about 10 minutes. Drain and return to pot. Add sauce and parsley; toss to coat. Transfer to 10-cup (2.5L) baking dish. Sprinkle with Parmesan cheese.

5 Bake in 375º oven until bubbly, about 30 minutes.


BON APPÉTIT!

California Dreaming Baked Potato Soup

Serves 4

1/4 cup onion -- minced
1/4 cup celery -- minced
1/3 cup flour
3 cups chicken stock
2 medium potatoes -- cubed
1 teaspoon fresh basil (I use the new fresh frozen basil from President’s Choice)
1/2 teaspoon white pepper
1 cup heavy cream
1 cup sour cream
Fresh parsley -- chopped
8 strips bacon -- crumbled
Fresh chives -- chopped
Cheddar cheese -- grated

1 Cook bacon slowly over medium-low heat until crisp, taking care not to brown the fat. Set bacon aside, leaving rendered fat in the pan.

2 Add onions and celery and sauté until tender. Add flour and mix well. Add chicken stock and stir until all flour is dissolved. Continue to stir and bring to a boil.

3 Reduce heat to a simmer. Add potatoes and let soup simmer until potatoes are tender (about 30 minutes).

4 Add heavy cream, sour cream, basil, and white pepper. Let simmer for another 10 minutes until soup is hot again.

5 Add chopped parsley. Crumble bacon strips and mix with chives and cheese. Garnish each portion of soup with the bacon/chives/cheese mixture.


BON APPÉTIT!

5/29/09

Wild Mushroom-and-Sweet Potato Gratin

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!

Curry Carrot Soup

Serves 6 - 8

¼ cup butter (I use Becel)
1 medium onion, chopped
2½ tsp. curry powder
5 cups water
4 chicken bouillon cubes or packets (I use low fat)
8 large carrots, chopped
1 tbsp. cooking sherry
Chopped chives (optional)

1 Melt butter (Becel) in large pot over low heat and sauté onions until soft.

2 Add curry powder, water, bouillon cubes (packets), carrots and sherry. Ccook about 20 minutes, until carrots are tender.

3 Purée carrots and liquid in a blender (in batches). Pour into serving bowls and garnish with chopped chives, if desired.


Tastes great cold, too .. and even better the next day!


BON APPÉTIT!

Banana Bread

Makes 1 Loaf

1 cup granulated sugar
4 Tbsp. melted butter
1 egg, beaten
3 medium RIPE
1½ cups flour – pastry or all-purpose
1 tsp. baking soda
¼ tsp. salt (optional)

1 Heat oven to 350˚.

2 Cream butter and sugar, add beaten egg, beat well. Add the mashed bananas, followed by the dry ingredients. Combine well.

3 Pour into greased loaf pan, allow to stand 10 minutes before putting into oven. Bake approximately 50 minutes or until well done.


Very easy and very good BUT bananas must be ripe!


BON APPÉTIT!

Pineapple Chicken

Makes 4-6 servings

5 lbs. boneless chicken cut into large bite-sized pieces
1 14 fl. oz. can of pineapple chunks
1 regular-sized bottle Kraft Russian dressing (Catalina can be used instead, but I have never tried it)
1 250 ml. jar apricot jam
1 250 ml. jar of marmalade
1 package dry onion soup mix

1 Heat oven to 350˚.

2 Place chicken in baking dish. Mix all ingredients and pour over chicken.

3 Bake approx. 1 hour.


I serve the chicken over rice with a fresh green salad and crusty bread. This receipt can be doubled, tripled, quadrupled, or whatever, to accommodate the number of people you wish to serve.

If you are making a large amount, you can use a disposable aluminum foil baking pan for super easy clean-up!



BON APPÉTIT!

Favourite Meat Loaf

Makes 6-8 servings

3 slices soft bread
1 cup milk (I use homogenized)
1 egg, beaten
1 lb. lean ground beef
½ lb. ground pork (you can use ¼ lb. ground pork and ¼ lb. ground
veal instead, if desired)
¼ cup minced onion (I use a small-medium onion)
1¼ tsp. salt (optional)
¼ tsp. each: pepper, dry mustard, sage, celery salt and garlic salt
1 tbsp. Worcestershire sauce

1 Heat oven to 350˚. Tear bread in pieces into large mixing bowl; add remaining ingredients and mix thoroughly.

2 Form lightly into loaf shape and place in shallow baking pan(I spray the pan with cooking oil first). If desired, spread 3 tbsp. of ketchup or chili sauce over top of loaf before baking (I use about ½ cup of Willie’s Chili Style Sauce, which is available in most grocery stores).

3 Bake 1½ hours ( I usually bake 10-15 minutes longer – we like it well done).


BON APPÉTIT!

White Bean-Sausage Soup

Makes 5 or 6 servings

8 oz. mild Italian turkey sausage links, cut into ½” slices (mild Italian pork
sausage works well too)
1 medium onion, chopped
1 tsp. bottled minced garlic (optional)
2 15-oz. cans cannellini (white kidney ) beans, rinsed and drained (NOTE:
they usually come in 19-oz. size so I use approx. 1½ cans)
1 14½-oz. can no-salt added diced tomatoes, undrained
1 14-oz. can reduced-sodium chicken broth
1½ cups water
1 tsp. Italian seasoning
¼ tsp. ground black pepper
4 cups coarsely chopped fresh spinach or kale

1 In large saucepan, cook sausage, onion and garlic (if using) until sausage is brown (cooked) and onion is tender. Drain off fat. Stir in beans, tomatoes, broth, the water, Italian seasoning and pepper. Bring to boil, then reduce heat. Cover and simmer for 5 minutes (or longer, if desired).

2 Stir in spinach or kale. Simmer, uncovered, for 1 to 3 minutes more or until spinach is wilted or kale tender.


BON APPÉTIT!

Chicken Paprikash-Topped Potatoes

Makes 4 servings

4 baking potatoes (about 1½ pounds)
4 skinless, boneless chicken thighs (about 12 ounces) cut into bit-sized pieces
2 tablespoons all-purpose flour
2 teaspoons paprika
¾ teaspoon salt
¼ teaspoon ground red pepper
1 tablespoon butter
½ cup coarsely chopped onion
1 (8-ounce) package pre-sliced mushrooms
2 garlic cloves, minced
½ cup fat-free, less sodium chicken broth
¼ cup reduced-fat sour cream
2 tablespoons chopped fresh parsley (I prefer Italian flat-leaf parsley)

1 Pierce potatoes with a fork, arrange in a circle on paper towels and microwave at
High for approximately 16 minutes or until done. Wrap each potato in foil and let stand.

2 Combine chicken, flour, paprika, salt and pepper in a large zip-top plastic bag, seal and shake to coat.

3 Melt butter in a large nonstick skillet over medium-high heat. Add chicken mixture, onion, mushrooms and garlic; sauté 5 minutes. Add broth, bring to a boil. Cook 6 minutes or until chicken is done and sauce thickens, stirring frequently. Remove from heat, stir in sour cream.

4 Remove foil from potatoes and split open with a fork. Fluff pulp. Divide chicken mixture evenly over potatoes; sprinkle with parsley.


BON APPÉTIT!