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

11/24/11

Greek Chicken with Olives and Artichokes

3 tablespoons olive oil
12 chicken drumsticks (4 lbs)
1 medium white onion, chopped finely
3 cloves garlic, crushed if using
1½ tablespoons finely grated lemon peel
1½ cups chicken stock
½ cup dry white wine
12-ounce jar marinated artichokes, drained, quartered
1 lb dried orzo pasta
3 tablespoons finely chopped fresh oregano
1 cup pitted Kalamata olives
1½ tablespoons finely grated lemon peel
¼ cup fresh lemon juice

1 Heat half of the oil in large heavy-bottomed pot; cook drumsticks, in batches, until browned all over. Remove chicken from pot and set aside.

2 Heat remaining oil in same pot; cook onion and garlic, if using, stirring until onion softens. Add 1½ tablespoons of lemon peel, stock, wine and artichokes; bring to a boil. Return drumsticks to pot, reduce heat; simmer, covered, 20 minutes. Uncover; simmer, about 10 minutes or until drumsticks are cooked through.

3 Cook orzo in pot of boiling salted water, uncovered, until just tender; drain.

4 Remove chicken from pot; stir in oregano, olives, 1½ tablespoons of lemon peel and lemon juice into sauce. Serve chicken with sauce on orzo.

Serves 4

11/17/11

Apple Purses

⅓ cup unsalted butter
⅔ cup brown sugar
4 baking apples i.e. spy's, pink lady, peeled, quartered and cored
1 teaspoon grated lemon rind
½ teaspoon cinnamon
1 teaspoon ginger
½ package frozen puff pastry (sheets)
1 egg, beaten with a pinch of salt

1 Preheat oven to 400F

2 Combine butter and brown sugar in a skillet over medium-high heat. Add apples and cook until sauce is caramelized and apples are cooked, about 10 minutes. Add lemon rind, cinnamon and ginger. You will have about 2 cups of cooked apple.

3 Cut puff pastry sheet into 4 5x5-inch squares. Place pieces on ungreased baking sheet, divide apples among them. Bring up the 4 corners and seal with beaten egg. Brush the entire pastry with egg mixture.

4 Bake for 15 to 20 minutes or until pastry is golden. Cool 10 minutes, then serve with ice cream.

Serves 4

11/3/11

Baked Fish Fingers with Greek-Yogurt Dip

¼ cup all-purpose flour
2 eggs
2 cups cornflakes, crushed (crush cornflakes by placing them in a bag and smashing with a rolling pin)
3 tablespoons chopped fresh dill
½ teaspoon salt
14 ounces cod (if frozen let thaw)
½ cup fat-free plain Greek yogurt
2 tablespoons finely chopped dill pickles
2 tablespoons finely chopped fresh dill
Oil cooking spray
lemon wedges optional

1 Preheat oven to 450F. Spray baking sheet with oil. Pour flour into small dish. Whisk eggs in pie plate. Stir cornflakes with 1 tablespoon fresh dill and salt in a third dish.

2 Pat fish dry with paper towels. Cut into long sticks, approximately 15 pieces. Dip each piece first in flour, then in eggs, then in cornflake mixture. Lay on baking sheet. Light spray tops with oil.

3 Bake in centre of oven until golden brown, flipping halfway through, about 10 mins. (Total cooking time 20 mins.)

4 Stir yogurt with pickles and remaining fresh dill in a small bowl. Serve alongside fish fingers and garnish with lemon wedges.

Serves 3 - recipe can be doubled