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

9/23/13

The Trail Mix That Has No Dud Ingredients & Smoky Paprika-Baked Chick Peas


TRAIL MIX

Ingredients

  • 1 Tbsp. Worcestershire sauce
  • 2 tsp. salt
  • 1 tsp. chili powder
  • 2 tsp. garlic powder
  • 2 tsp. onion powder
  • 3 Tbsp. honey
  • 3 cups cereal, such as Cheerios or shredded wheat
  • 1 cup mini pretzels
  • 10 cups popped popcorn (from ½ cup unpopped kernels)
  • 1 cup unsalted peanuts
  • ¼ to ½ cup wasabi-coated dried peas (optional)

Directions
Preheat oven to 250°. In a small bowl, whisk together 3 Tbsp. water, Worcestershire, salt, chili powder, garlic powder, onion powder, and honey. In a large bowl, mix cereal, pretzels, popcorn, peanuts, and wasabi peas (if using), then pour spice blend over top and toss to coat.

Transfer to a large baking sheet and bake, stirring every 15 minutes or so, until mixture is barely dry, about 50 minutes. Let cool completely before serving. 

CHICK PEAS

Ingredients
  • 30 ounces canned garbanzo beans, drained
  • 1 Tbsp. smoked paprika
  • 1 tsp. onion powder

Directions


Preheat the oven to 350
° degrees. 

In a medium mixing bowl, toss the drained garbanzo beans with the smoked paprika and onion powder. Spread the beans on a parchment-lined baking sheet. Bake for 1 hour, stirring occasionally, until the beans are browned and crisp. Remove from the oven and cool the beans to room temperature. Store in an airtight container until ready to enjoy.