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

12/16/10

Traditional English Trifle

1 sponge cake 9-inch or 24 ladyfingers
2 tbsp strawberry or raspberry jam
1/4 cup sherry or orange juice
1 package (10 oz) frozen unsweetened strawberries, thawed
1 package (10 oz) frozen unsweetened raspberries, thawed
1/4 cup sugar
2 cups
35 % real whipping cream
1 14 oz can custard
1 tsp vanilla extract
Sliced almonds, toasted
Candied red and green cherries, quartered

1 Cut sponge cake into thin slices. Arrange half of the slices in the bottom of a large trifle or glass bowl. Spread with the jam and sprinkle with half of the sherry. Arrange remaining cake slices in bowl and sprinkle with remaining sherry.

2 Mix strawberries and raspberries together. Add 2 tbsp sugar to thawed berries and stir gently. Spoon over cake slices in bowl. Whip 1/2 cup cream until light. Fold custard into cream. Spoon custard mixture over fruit layer in bowl.

3 Whip remaining cream, reserved sugar and vanilla until light. Spoon or pipe over custard layer in bowl.

4 Chill for at least 3 hrs or overnight. Decorate with almonds and candied cherries.

10 - 12 Servings

Merry Christmas!

12/9/10

Peanut Butter Dog Biscuits

1½ cups water
½ cup oil
2 eggs
3 tablespoons peanut butter
2 teaspoons vanilla
2 cups flour
½ cup cornmeal
½ cup oats

1 Blend wet ingredients together.

2 Whisk dry ingredients together and mix into wet mixture to form ball of dough. Roll out and cut into shapes shapes or use pizza cutter and cut into squares.

3 Put onto non-stick cookie tray or lightly greased one.

4 Cook 20 minutes at 400⁰F

5 Turn off oven and allow the biscuits to cool in oven until crisp and hard. Store in airtight container.

12/2/10

Hanukkah Beef Cabbage Rolls

1 head green Savoy cabbage, core removed
½ cup orzo
1 cup chopped mushrooms
⅓ cup chopped onion
1 teaspoon minced fresh garlic (optional)
½ pound lean ground beef
3 tablespoons barbecue sauce
2 teaspoons dried basil
1 egg
Pinch salt and freshly ground pepper
1 can (28 ounces) tomatoes, with juice
3 tablespoons packed brown sugar
½ cup water
1 tablespoon freshly squeezed lemon juice
⅓ cup raisins (any variety)
3 tablespoons chopped fresh basil

1 Bring a large pot of water to a boil and cook the whole cabbage for 20-25 minutes: drain. When it is cool enough to handle, separate the leaves carefully. Set aside 8 leaves.

2 Cook the orzo in a pot of boiling water for 8-10 minutes, until the pasta is tender but firm. Drain and rinse under cold running water. Drain again and set aside.

3 Spray a non-stick skillet with cooking oil. Add the mushrooms, onion and garlic (if using) and cook over medium-high heat for 7 minutes, or until slightly browned. Transfer to a bowl. Add the orzo, ground beef, barbecue sauce, 1 teaspoon of the dried basil, egg, salt and pepper: mix well.

4 Place about ⅓ cup of the beef-orzo mixture in the centre of a cabbage leaf. Fold in the sides and roll it up. Repeat with the remaining filling.

5 Combine the tomatoes and juice, brown sugar, remaining 1 teaspoon dried basil, water and lemon juice in a food processor: puree. Add the raisins and pour the mixture into a large non-stick saucepan over medium-high heat. Bring to a boil, then reduce the heat to low.

6 Add the cabbage rolls, and cook, covered, for 1 hour and 15 minutes, turning the rolls over at the halfway point through the cooking.

Serve hot, garnished with the fresh basil.

4 Servings

11/25/10

Gluten Free Shortbread Cookies!

1/2 cup cornstarch
1/2 cup icing sugar (confectioner's)
1 cup rice flour
3/4 cup butter

1 Preheat oven to 350ºF
2 Sift cornstarch, sugar and rice flour together.
3Add butter.
4Mix with hands until soft dough forms. Refrigerate one hour.
5Shape dough into 1" balls.
6Place about 1-1/4 inches apart on greased cookie sheet; flatten with lightly floured fork.
7Bake at 350ºF for 15-20 minutes or until edges are lightly browned.

VARIATIONS: Form balls as above. Roll in finely crushed corn flakes or crushed nuts. Press top of ball with thumb. Add a dab of jelly.

Mix in 2 tablespoons finely chopped citrus peel and/or 2 tablespoons finely chopped nuts. Flatten with lightly
floured fork.
  1. Note: Let cool on cookie sheet before removing .. can be crumbly .. but they melt in your mouth!!

11/18/10

Cottage Pie

3 tablespoons unsalted butter, melted
1 large yellow onion, diced medium
2 large carrots cut into ¾-inch pieces
coarse salt and ground pepper
2 tablespoons tomato paste
1 pound ground beef (or lamb)
2 teaspoons fresh thyme leaves
1 cup dark (porter) beer
2 tablespoons all-purpose flour
¾ cup frozen peas
1 large russet potato (¾ pound) very thinly sliced

1 Preheat oven to 400⁰.

2 In a large skillet, heat 1 tablespoon butter over medium-high heat. Add onion and carrots and cook, stirring often, until onion is soft, 5 minutes. Season with salt and pepper and stir in the tomato paste. Add meat and cook, breaking up with a wooden spoon, until almost cooked through, 3 minutes. Add thyme and beer and bring to a boil. Cook, stirring frequently, until slightly reduced, 2 minutes. Sprinkle flour over mixture and stir to combine. Add 1 cup water and cook until mixture thickens, about 2 minutes. Stir in peas and season with salt and pepper.

3 Transfer mixture to a 2-quart baking dish. Top with potatoes, overlapping slices. Season potatoes with salt and pepper and drizzle with 2 tablespoons butter. Bake until potatoes are browned around edges and tender when pierced with a knife, 40 to 45 minutes. Let cool 10 minutes before serving.

NOTE: To store, let cool completely, cover with foil and refrigerate up to 3 days. Reheat, covered in a 350⁰ oven until warmed through.

Serves 6

11/13/10

The Mullet Koop Potato, Egg and Green Bean Salad

12 medium potatoes, unpeeled and cut into quarters (about 2 pounds)
3 cups fresh green beans, trimmed and cut into desired length (about ¾ pounds)
5 tablespoons olive oil
6 hard-boiled (cooked) eggs, peeled and chopped
2 tablespoons white wine vinegar
1 teaspoon Dijon mustard
1 garlic clove, minced (optional)
¼ teaspoon salt
⅛ teaspoon freshly ground pepper

1 In a large saucepan, cover potatoes with cold salted water and bring to a boil. Cook until tender, about 10 minutes, adding beans about 4-5 minutes into cooking. When vegetables are tender, drain. Place in a large bowl; toss with 2 tablespoons olive oil. Add eggs.

2 Combine remaining 3 tablespoons olive oil, vinegar, mustard, garlic (if using), salt and pepper.

3 Drizzle vinaigrette over vegetables and eggs, toss gently to combine. Adjust seasonings, if necessary. Serve warm.

Makes 6 Servings


11/4/10

MUSHROOM RISOTTO

  • 6 cups chicken broth, divided
  • 3 tablespoons olive oil, divided
  • 1 pound portobello mushrooms, thinly sliced
  • 1 pound white mushrooms, thinly sliced
  • 2 shallots, diced
  • 1 1/2 cups Arborio rice
  • 1/2 cup dry white wine
  • sea salt to taste
  • freshly ground black pepper to taste
  • 3 tablespoons finely chopped chives
  • 4 tablespoons butter
  • 1/3 cup freshly grated Parmesan cheese

1 In a saucepan, warm the broth over low heat.

2 Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.

3 Add 1 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.

4 Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.

10/28/10

Guacamoldy with Creature Chips

Plain or buttered flavoured vegetable cooking oil spray
24 assorted large tortilla, such as plain, whole wheat and sun-dried tomato
Coarse salt
3 pounds (about 7) ripe avocados (pitted, peeled and cut into chunks)
¼ cup (about 3 limes) freshly squeezed lime juice
¼ teaspoon freshly ground pepper
1 fresh jalapeno chile, seeded and finely chopped
¼ cup fresh cilantro leaves

1 Preheat oven to 350⁰

2 Coat a baking sheet with cooking spray.

3 Using a few Halloween-inspired cookie cutters, cut shapes from tortillas. Arrange as many shapes as you can fit in a single layer on oiled sheet. Coat tortillas with cooking spray and season with salt. if you do not have cookie cutters, drawy "spooky" shapes i.e. bats, ghosts etc. on waxed paper, lay over tortilla and cut out with scissors.

4 Bake until slightly darkened and crisp, 10-12 minutes. Transfer to a wire rack to cool. Repeat with remaining tortilla shapes, using a clean, cooled baking sheet.

5 Put avocados, lime juice, 1½ teaspoons salt, pepper, jalapeno chile and cilantro in large bowl. Mash with a fork until chunky. Serve with chips.

10/21/10

Apple Cheddar Scookies

¾ cup unsalted butter, softened
¾ cup granulated sugar
2 eggs
1 large apple (Spartan or Empire), cored and grated
2½ cups all-purpose flour
1 cup shredded old cheddar
½ teaspoon each baking powder and baking soda
Pinch salt

1 Preheat oven to 350ᵒ

2 In bowl, using electric hand mixer, beat butter and sugar until fluffy. Add eggs one at a time and beat well after each addition. Stir in apples until combined.

3 In another bowl, whisk together flour, cheese, baking powder, baking soda and salt. Stir into butter mixture until just blended.

4 Drop dough by heaping tablespoonfuls on parchment paper-lined baking sheets.

5 Bake in centre of oven for about 15 minutes or until light golden and firm.

6 Let cool completely on pan.

7 Store in container in single layers divided with waxed or parchment paper for up to 3 days. Can be stored in freezer for up to 1 month.

Makes about 4½ dozen scookies.

10/14/10

Shredded Turkey Poutine with Roasted Fingerlings

2 pounds fingerling potatoes, cleaned and halved lengthwise
3 tablespoons extra virgin olive oil
1 tablespoon fresh thyme leaves
1 teaspoon kosher salt
8 ounces grated smoked Cheddar
2 cups shredded cooked turkey
2 cups gravy
2 tablespoons chopped fresh parsley

1 Preheat oven to 400º

2 Toss potatoes in large bowl with olive oil, salt and thyme. Spread in a single layer, cut side down, on a baking sheet lined with parchment paper. Roast in pre-heated oven for 40 to 45 minutes or until browned and tender.

3 Heat turkey in gravy until very hot.

4 Divide hot potatoes among individual plates or shallow bowls. Sprinkle with cheese. Spoon on hot turkey. Sprinkle with parsley and serve immediately.

Makes to 6 servings


10/7/10

Turkey Hash

2 tablespoons extra virgin olive oil
2 large potatoes, skin on and diced
3 medium onions, peeled and minced
2 green peppers, seeded and diced
6 bacon strips, cooked crisp and crumbled
2-3 cups minced leftover skinless turkey
Freshly ground black pepper

Optional: poached egg

1 Heat oil in a large saute pan over medium heat, until rippling but not smoking.

2 Add potatoes and cook, frequently pressing with the back of a wooden spoon or a spatula, until they begin to brown, 8 to 10 minutes.

3 Add onions, and cook until translucent and just beginning to take on some colour, about 7 minutes. Add peppers and bacon, and continue to cook until the water rreleased by the peppers has evaporated and vegetables are softened, about 10 minutes.

4 Add turkey, press the mixture into the pan again as above, and cook until hash is well-browned and hot throughout, about 10 minutes.

Add pepper to taste and serve hot, topped with a poached egg, if desired.

YUM!!

9/30/10

Brown Bag Lunch of the Month

Green Bean and Pasta Salad for 2

1¼ cups penne (or farafalle .. my favourite!)
1 cup green beans halved crosswise
1 cup canned red kidney beans (rinsed)
½ cup chopped flat leaf parsley
2 tablespoons grated Parmesan cheese
2 tablespoons olive oil
2 tablespoons fresh lemon juice
½ teaspoon kosher salt
¼ teaspoon black pepper

1 Cook the penne according to package directions adding the green beans during the last 3 minutes of cooking.

2 Drain and run under cold water to cool.

3 Toss the cooled pasta and green beans with the remaining ingredients.

Divide the salad between 2 containers and refrigerate for up to 1 day.




9/23/10

Gluten Free Dark Chocolate Brownie Recipe

5 ounces dark chocolate
1/2 cup butter
2 eggs
1 cup packed light brown sugar
1/2 rounded cup ground almonds
1/2 teaspoon fine sea salt
1/4 teaspoon baking soda
2 teaspoons bourbon vanilla extract (or 1 teaspoon vanilla plus 2 teaspoons peppermint extract for mint brownies)

Optional:
1/2 cup chopped pecans or walnuts, if desired
1/2 cup extra semi-sweet chocolate chips for the top, if desired

1 Preheat the oven to 350 degrees F. Line an 8x8-inch square baking pan with foil and lightly oil the bottom.

2 Using the microwave, melt the dark chocolate and butter in a large (microwave safe) measuring cup. Stir together to combine. Set aside.

3 In a mixing bowl, beat the eggs on medium high till frothy. Add the brown sugar and beat until the mixture is smooth.

4 Add the melted chocolate mixture into the egg-sugar mixture a little at a time - incorporate it slowly- and beat well for a good minute. The chocolate will look smooth and glossy.

5 In a bowl, combine the dry ingredients: almond meal, rice flour, fine sea salt and baking soda; whisk together. Add the dry flour mix into the chocolate mixture and beat well for a minute. Add the vanilla, beat another half a minute or so.

You now have your brownie batter.

6 If you are adding nuts, stir in the nuts by hand and spread the batter into the prepared baking pan [this brownie batter is much thinner than any brownie mix batter don't worry, it's going to be wonderful]. Shake the pan a little bit to even out the batter.

7 Layer the semi-sweet chips all over the top of the batter and press them in slightly, if adding.

8 Bake in the center of a preheated 350 degree F oven for 33 to 35 minutes, or until the brownies are set. Don't overcook. (Err on the side of gooey, gluten-free brownies taste better slightly undercooked and soft in the middle than over-cooked and crumbly.)

9 Cool on a wire rack; and remove the brownies from the pan by gripping the foil edges. Chill before cutting. We saved out two squares, and wrapped the rest for freezing.

These brownies were outstanding slightly chilled .. intense, chocolaty and tender.. this is a fabulous recipe!

Makes 9-12 servings.


9/16/10

Julie's Yummy Bisquick Granola Bars

1½ cups Bisquick
1½ cups rolled oats
1 cup brown sugar
½ cup melted butter
1 egg
1 cup chocolate chips

1 Pre-heat oven to 350ᴼ

2 Mix all ingredients in a large bowl. Press into a 9"x13" glass baking pan.

3 Bake for 15-18 minutes. Cool and cut into squares.

Fun and easy for children to do .. great for snacks and lunchboxes!!

9/9/10

Banana Dog

Ingredients
  • Whole-grain hot dog bun
  • Peanut butter
  • Wheat germ or sunflower seeds
  • Banana
  • Jam
Instructions
  1. Simply spread a whole-grain hot dog bun with peanut butter, sprinkle with wheat germ or sunflower seeds, and top with a whole, peeled banana and a squiggle of jam. Add a side of milk to round out the meal.


    Variation: For a Banana Burrito, substitute a tortilla for the bun.


    Add some juice, milk and a multi-vitamin and you have a great breakfast before school!!

6/24/10

Uniquely Canadian Sqaures and Bars

    Happy Canada Day!

    Butter Tart Squares


    1 cup all purpose flour
    1/4 cup granulated sugar
    1/2 cup butter
    Topping:
    2 tbsp butter, melted
    2 eggs, lightly beaten
    1 cup packed brown sugar
    2 tbsp all-purpose flour
    1/2 tsp baking powder
    1/2 tsp vanilla
    1 pinch salt
    1 cup raisins
    1/2 cup coarsely chopped pecans

1 In bowl, combine flour with sugar; with pastry blender, cut in butter until crumbly. Press into 9-inch square cake pan; bake in 350°F oven for 15 minutes.

2 Topping: In bowl, mix together butter and eggs; blend in sugar, flour, baking powder, vanilla and salt. Stir in raisins and pecans; pour over base.

3 Bake in 350°F oven for 20 to 25 minutes or until top springs back when lightly touched. Let cool on rack. Cut into squares.

(Make-ahead: Wrap and refrigerate for up to 4 days or overwrap in heavy-duty foil and freeze for up to 2 weeks.)


Nanaimo Bars


    1 cup graham cracker crumbs
    1/2 cup ]sweetened flaked coconut or shredded coconut
    1/3 cup finely chopped walnut halves
    1/4 cup cocoa powder
    1/4 cup granulated sugar
    1/3 cup butter, melted
    1 egg, lightly beaten
    Filling:
    1/4 cup butter
    2 tbsp custard powder
    1/2 tsp vanilla
    2 cups icing sugar
    2 tbsp milk, (approx.)
    Topping:
    4 oz semisweet chocolate, chopped
    1 tbsp butter


1 In bowl, stir together graham crumbs, coconut, walnuts, cocoa powder and sugar. Drizzle with butter and egg; stir until combined.

2 Press crumb mixture into parchment paper–lined 9-inch square metal cake pan. Bake in 350°F (180°C) oven until firm, about 10 minutes. Let cool in pan on rack.

3 Filling: In bowl, beat together butter, custard powder and vanilla. Beat in icing sugar alternately with milk until smooth, adding up to 1 tsp (5 mL) more milk if too thick to spread. Spread over cooled base; refrigerate until firm, about 1 hour.

4 Topping:
In heatproof bowl over saucepan of hot (not boiling) water, melt chocolate with butter. Spread over filling; refrigerate until almost set, about 30 minutes.

With tip of knife, score into bars; refrigerate until chocolate is set, about 1 hour. Cut into bars.
(Make-ahead: Wrap and refrigerate for up to 4 days or overwrap in heavy-duty foil and freeze for up to 2 weeks.)