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

11/29/12

Chicken and Dumplings


Ingredients

  • 3 tablespoons butter
  • 1 medium onion, cut into 1-inch pieces
  • 5 medium carrots, cut crosswise into 1 1/2-inch pieces
  • 1/2 teaspoon dried thyme
  • 1 cup (spooned and leveled) all-purpose flour
  • 1 can (14.5 ounces) reduced-sodium chicken broth
  • Coarse salt and freshly ground pepper
  • 1 1/2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces
  • 2 tablespoons chopped fresh dill, or 3/4 teaspoon dried dill weed
  • 1 3/4 teaspoons baking powder
  • 1/2 cup plus 2 tablespoons milk
  • 1 package (10 ounces) frozen peas

Directions

  1. In a Dutch oven (or a 5- to 6-quart heavy pot with a tight-fitting lid), heat butter over medium. Add onion, carrots, and thyme. Cover and cook, stirring occasionally, until onion is soft, about 5 minutes. Add 1/4 cup flour and cook, stirring, 30 seconds. Add broth and bring to a boil, stirring constantly; season with salt and pepper. Nestle chicken in pot; reduce heat to medium-low. Cover and cook, stirring occasionally, 20 minutes.
  2. Meanwhile, make dumplings: In a medium bowl, whisk together remaining 3/4 cup flour, dill, baking powder, and 1/2 teaspoon salt. With a fork, gradually stir in 1/2 cup milk to form a moist and soft batter. It should be just a little thicker than pancake batter and should easily drop from the tip of a spoon. (Add additional 2 tablespoons milk if too thick.) Set aside.
  3. Stir peas into pot. Drop batter in simmering liquid in 10 heaping tablespoonfuls, keeping them spaced apart (dumplings will swell as they cook). Cover, and simmer until chicken is tender and dumplings are firm, 20 minutes. Serve.

11/22/12

GREY CUP - Parmesan Mustard Wings - GO ARGOS!!


Ingredients

  • 2-1/2 lb chicken wings, (about 17)
  • 1/4 cup Dijon mustard
  • 2 tbsp lemon juice
  • 1/4 tsp cayenne pepper
  • 1/4 tsp salt
  • 1/2 cup dry bread crumbs
  • 1/4 cup grated Parmesan or romano cheese
  • 2 tbsp minced fresh parsley

Preparation

Cut off chicken wing tips at joint. Separate wings at remaining joint; trim excess skin. Place in large bowl.
Add Dijon mustard, lemon juice, cayenne pepper and salt to bowl; toss to coat wings well.
In shallow dish, combine bread crumbs, Parmesan cheese and parsley; press wings into mixture to coat all over. Arrange on rack on foil-lined rimmed baking sheet. (Make-ahead: Cover and refrigerate for up to 4 hours.)
Roast in 400°F oven, turning once, until crisp and juices run clear when wings are pierced, about 40 minutes.

11/15/12

Mama's Italian Wedding Soup

INGREDIENTS 

1 pound extra-lean ground beef
2 eggs, beaten
1/4 cup dried bread crumbs
2 tablespoons grated Parmesan cheese
1 teaspoon dried basil
3 tablespoons minced onion
2 1/2 quarts chicken broth
2 cups spinach - packed, rinsed and thinly sliced
1 cup seashell pasta
3/4 cup diced carrots

DIRECTIONS

  1. In a medium bowl , combine the beef, egg, bread crumbs, cheese, basil and onion. Shape mixture into 3/4-inch balls and set aside.
  2. In a large stockpot heat chicken broth to boiling; stir in the spinach, pasta, carrots and meatballs. Return to boil; reduce heat to medium. Cook, stirring frequently, at a slow boil for 10 minutes or until pasta is al dente and meatballs are no longer pink inside, Serve hot with Parmesan cheese sprinkled on top.

Makes 10 servings




11/8/12

Bok Choy and Pork Stir-Fry


Ingredients

  • 1 pork tenderloin, (about 12 oz/375 g)
  • 1 tbsp cornstarch
  • 1 tbsp soy sauce
  • 1 tbsp hoisin sauce
  • 2 tbsp vegetable oil
  • 6 baby bok choy, halved lengthwise
  • 3 green onions, sliced
  • 1/2 tsp five-spiced powder or grated gingerroot
  • 1 clove garlic, minced
  • 2 tsp grated gingerroot
  • pinch hot pepper flakes
  • 4 cups cooked rice

Preparation

Thinly slice pork tenderloin crosswise; set aside.

In small measuring cup, whisk together 3/4 cup (175 mL) water, cornstarch, soy sauce and hoisin sauce; set aside.

In wok or large skillet, heat half of the oil over high heat; stir-fry pork, in batches, until browned, about 3 minutes. Transfer to bowl. 

Add remaining oil to wok. Stir-fry bok choy, green onions, five-spice powder, garlic, ginger and hot pepper flakes until greens are wilted, about 3 minutes. 

Return pork and accumulated juices to pan. Add soy sauce mixture; stir-fry until sauce is thickened, about 1 minute. Serve over rice.

11/2/12

Apple Pie Cupcakes


Ingredients: 
  • 4 tablespoons unsalted butter
  • 2 large Granny Smith apples, peeled, cored and diced into 1/4-inch cubes
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • Juice of half of a lemon (about 1 1/2 tablespoons)
  • 1/4 cup all purpose flour
  • 1/4 cup and 2 tablespoons packed brown sugar
  • 1/4 cup chopped walnuts
  • 1 can (12.4 ounces) Pillsbury refrigerated cinnamon rolls
  • Whipped cream
  • Caramel-flavored syrup
Instructions: 
  1. Heat oven to 400 F. Lightly spray 8 regular-size muffin cups with cooking spray.
  2. In 10-inch skillet, melt 2 tablespoons butter over medium-high heat. Add apples. Cook about 5 minutes, stirring occasionally, until softened. Sprinkle with 2 tablespoons of the brown sugar as well as the cinnamon and salt. Cook 5 minutes longer or until tender. Stir in lemon juice.
  3. Meanwhile, in small bowl, mix butter, flour, walnuts and 1/4 cup of brown sugar with fork or hands until crumbly. Set aside.
  4. Separate dough into 8 rolls. Flatten each into 4-inch rounds; place into muffin cups. Divide apple filling evenly onto rolls. Divide flour mixture evenly over apples.
  5. Bake 10 to 12 minutes or until bubbly and tops are lightly browned. Cool slightly before removing from muffin cups, then cool completely, about 30 minutes. Serve cupcakes topped with whipped cream and a drizzle of syrup.