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

12/17/13

Pork and Turkey Cassolet

INGREDIENTS

12 ounces lean boneless pork
1 tablespoon vegetable oil
1 cup chopped carrots (2 medium)
1 cup chopped onion (1 large)
3 cloves garlic, minced
2 15-ounce cans cannellini beans (whit kidney beans) rinsed and drained
1-1/3 cups chopped roma tomatoes (4 medium)
1-1/3 cups reduced-sodium chicken broth
2 ounces smoked turkey or pork sausage links, halved lengthwise and cut into 1/4-inch slices (I use Turkey Kielbasa)
1 teaspoon dried thyme, crushed
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon ground black pepper
2 tablespoons snipped fresh thyme or Italian (flat-leaf) parsley

DIRECTIONS

1. Trim fat from pork. Cook pork into 1/2-inch pieces. In a large skillet cook pork in hot oil over medium-high heat fro 2 minutes. Remove pork and set aside. Add carrots, onion and garlic to skillet. Cook over medium heat for 5 to 7 minutes or until carrots are tender, stirring occasionally.

2. Stir in cooked pork, beans, tomatoes, broth, sausage, dried thyme, rosemary and pepper. Transfer mixture to an ungreased 2-quart casserole or individual ramekins. (To serve today, omit Step 3. continue as directed in Step 4, except bake for 40 to 45 minutes or until heated through).

3. Cover casserole with plastic wrap, then with foil. Freeze for up to 1 month. To serve, thaw in the refrigerator overnight.

4. Preheat oven to 325F. Remove foil and plastic wrap; cover with casserole lid or foil. Bake about
1-1/2 hours or until heated through, stirring once or twice after 50 minutes of baking. Sprinkle with fresh thyme.

Makes 6 servings



12/5/13

Quickest Mushroom-Barley Soup

Ingredients

1 tablespoon olive oil
1 1/4 pounds white mushrooms, trimmed and sliced
1 medium red onion, chopped
2 cloves garlic, minced
1/2 teaspoon dried thyme
Coarse salt

Ground pepper
4 1/2 cups canned reduced-sodium chicken or vegetable broth
1 cup quick-cooking barley
1/4 cup fresh parsley, chopped
1 tablespoon fresh lemon juice
1-ounce chunk Parmesan, shaved with a vegetable peeler



Directions
  1. In a large saucepan, heat oil over medium-high. Add mushrooms, onion, garlic, and thyme; season with salt and pepper. Cook, stirring occasionally, until vegetables have softened, 6 to 8 minutes.
  2. Add broth and 2 cups water to pan; bring to a boil over high. Reduce heat to a simmer; add barley, and cook until tender, about 10 minutes. Remove soup from heat; stir in parsley and lemon juice. Serve garnished with Parmesan. 
Serves 4