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

11/16/15

WINTERLUDE PARTY

SLOW COOKER ASIAN PORK ROAST

Serves 8

  • 2 large onions, thinly sliced
  • 3 pound boneless whole pork loin roast
  • ½ teaspoon each: salt and pepper
  • 2 tablespoons vegetable oil
  • ¼ cup each: soy sauce, liquid honey and hot water
  • 1 tablespoon minced fresh gingerroot
  • 3 cloves garlic, minced
  • 2 tablespoons each: rice vinegar and hoisin sauce
  • 3 tablespoons cornstarch
1. Place sliced onions in 4-quart slow cooker. Remove string from roast and separate into 2 single loins. Combine salt and pepper; rub over roasts.
2. In large non-stick skillet, brown pork in oil on all sides. Transfer to slow cooker.
3. In small bowl, combine soy sauce, honey, hot water, ginger, garlic, rice vinegar and hoisin sauce. Pour over pork. Cover and cook on Low for 4 to 5 hours or until meat thermometer inserted into pork reads 160 degrees F.
4. Remove meat and onions from slow cooker; keep warm. In small bowl, combine cornstarch and ¼ cup cold water; gradually stir into slow cooker. Cover and cook on high for 30 minutes or until thickened, stirring twice.
5. Slice pork and serve with onions and sauce.
Serves 8

ROASTED POTATO AND CRISPY LEEK SALAD

Serves 8

  • 3 potatoes, peeled if desired, cut into bite-size chunks
  • 2 tablespoons olive oil
  • ½ teaspoon each: salt and pepper
  • 1 sweet potato, peeled, cut into bitesize chunks
  • 1 leek, white part only, sliced
  • 1 tablespoon fresh rosemary leaves, minced
Dressing:
  • 1 tablespoon olive oil
  • ¼ cup diced pancetta, about 1 ounce (substitute bacon if pancetta not available)
  • 2 tablespoons balsamic vinegar
  • ¼ cup chopped fresh parsley
1. Place potatoes on 1 baking sheet; toss with 1 tablespoon of the oil and ¼ teaspoon each of salt and pepper. On second baking sheet, toss together sweet potato, leek, rosemary and remaining oil, salt and pepper.
2. Roast in preheated 400 degree F oven, stirring after 15 minutes, until potatoes are tender and crispy, 20 to 30 minutes in total. Sweet potatoes may take less time. Place potatoes, sweet potatoes and leeks in serving bowl.
3. Dressing: In medium skillet, heat oil over medium heat. Add pancetta; cook until crisp, stirring occasionally, 2 to 3 minutes. Drain 2 tablespoons of fat from skillet into small bowl; discard any remaining fat. If there is less than 2 tablespoons, add more oil. Whisk in vinegar,; pour over potatoes. Add pancetta and parsley and toss to coat. Serve warm or at room temperature.


CARROT CHOCOLATE CAKE

Serves 16

  • ¾ pound dried apricots, chopped, about 2 cups
  • ¾ cup dark rum
  • 5 medium carrots, peeled, grated (4 cups grated)
  • ¾ cup chopped pecans
  • 3 cups all-purpose flour
  • 2 ½ cups granulated sugar
  • 1 cup unsweetened cocoa powder
  • 2 teaspoons each: baking powder and baking soda
  • 1 ½ teaspoons salt
  • 4 eggs
  • 1 ½ cups vegetable oil
  • 1 ½ teaspoons vanilla
1. In small bowl, stir together apricots and rum; cover and let stand for 30 minutes, stirring occasionally.
2. Drain rum from apricots and set aside. In bowl combine carrots, nuts and apricots; set aside.
3. In large bowl, stir together flour, sugar, cocoa, baking powder, baking soda and salt. Make a well in centre.
4. In separate bowl, whisk together eggs, oil, vanilla and reserved rum from apricots; pour into well in dry ingredients and stir until just moistened. Stir in carrot mixture until well distributed.
5. Pour batter into greased 13 x 9-inch baking pan and smooth top. Bake in preheated 350 degree F oven for 40 to 50 minutes or until top springs back when lightly touched in centre. Do not overbake. Let cool on rack before removing from pan. Add your favourite frosting.