Three Kitchens Podcast

Send us a textThis week on Three Kitchens Podcast, we're diving into Canadian food history with special guest Kesia Kvill, a Canadian food historian with a passion for community, sustainability and youth mentorship.Kesia is a Community Engagement manager at a heritage organization in Edmonton, Alberta. She's been a chief curator at the largest living history museum in Canada and started her museum career as a demonstration volunteer at an agricultural museum before getting her first museum interpreter and tour guide job. Her academic studies focused on Canadian foodways, public history, and rural history. Together, we explore the question: What is Canadian food, really? It's a layered and evolving story that begins with the rich culinary traditions of Indigenous peoples, and continues through waves of settler and immigrant influences that have shaped kitchens across the country. From food production to community celebrations, we talk about how cooking and eating have always brought people together.Kesia shares insights into how food has always been more than just sustenance—it's tradition, identity, and connection. We also dive into a historical recipe from the Five Roses Cook Book (1915): a Burnt Sugar Cake that sparked both curiosity and cravings! Join us for a delicious conversation full of history, heritage, and a bit of burnt sugar. And trust us when we say, you will want to bake this cake! Episode Links~ Kesia Kvill on Instagram @kesiatk~ Kesia's Blog - Potatoes, Rhubarb, and Ox~ Burnt Sugar Cake~ Culinary Historians Of Canada Three Kitchens Podcast - a home cooking showCheck out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.comYou can support the show with a small donation at Buy Me A Coffee.Want to be a guest? We want to hear from you! Join us on our socials!Instagram @three_kitchens_podcastFacebook @threekitchenspodcastYouTube @threekitchenspodcastTikTok @threekitchenspodcastRate, review, follow, subscribe and tell your friends!

Send us a textThis week, Heather uses a kabocha squash from her Odd Bunch subscription box to make kabocha korroke -- a Japanese croquette -- with a tonkatsu dipping sauce. Kabocha is also known as a Japanese pumpkin. It's a small squash with orange flesh that can be cooked like you would other types of squash. Korroke are typically deep fried, but Heather tries baking them. The squash is steamed, mashed and mixed with sautéed onion and bacon before being breaded with Panko crumbs. To serve, she mixed up a quick tonkatsu sauce.We weren't bowled over by these korroke. They are probably better fried, to be honest! Sometimes trying to make a recipe healthier means also making it less tasty, unfortunately. What do you think? Will you try these? Episode Links~ Kabocha Korroke recipe~ Odd Bunch~ Scotch Quail Eggs Episode~ Baked Tofu Episode~ Churros Episode~ Basil Melon Slushy Recipe~ Indigenous Cooking Episode Three Kitchens Podcast - a home cooking showCheck out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.comYou can support the show with a small donation at Buy Me A Coffee.Want to be a guest? We want to hear from you! Join us on our socials!Instagram @three_kitchens_podcastFacebook @threekitchenspodcastYouTube @threekitchenspodcastTikTok @threekitchenspodcastRate, review, follow, subscribe and tell your friends!

Send us a textIn this Three Kitchens episode, Erin finds a new type of pancake for us to try! It's a Chinese scallion pancake, a fabulous addition to the rather long list of pancakes we've made here in our kitchens. And a great way to use a bunch of green onions (scallions).  Be sure to scroll down to find links to lots of other pancake recipes we've tried in the past! This is a savoury pancake made with a dough, rather than a batter, and a savoury filling. But don't worry - the dough is simple to make. Erin found it easy to mix up and knead on the counter. It rests for just 20 minutes while you mix up the filling, which is made with flour, oil, and salt. And chop some green onions. Take a small portion of dough and roll it out nice and thin. Spread a little of the filling, and add onions on top. Now there's a process of rolling, pinching and rolling to create what remind us of a laminated pastry. Don't worry -- Erin describes this process really well for us in the episode! Then you can cook them up and enjoy! FEATURED IN OUR MIDROLL: BIRTHING MAGAZINE Looking for trusted guidance on your pregnancy journey? Birthing Magazine is here for you.  Published three times a year by Birth Unlimited, Birthing Magazine empowers you to explore all your birth options, from hospital to home, and everything in between. Each issue is celebrating inspiring birth stories, evidence-based tips, and community connections to help you stay informed and make choices that are right for your family. At Birthing Magazine, we believe in empowered birth creating empowered families. Grab your copy today!Episode Links~ Scallion Pancake Recipe~ Pannenkoeken // Episode~ Beany Halloweeny // Episode~ Ban Xeo Vietnamese Crepes  // Episode~ Red Velvet Pancake Recipe~ Dutch Baby Recipe Three Kitchens Podcast - a home cooking showCheck out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.comYou can support the show with a small donation at Buy Me A Coffee.Want to be a guest? We want to hear from you! Join us on our socials!Instagram @three_kitchens_podcastFacebook @threekitchenspodcastYouTube @threekitchenspodcastTikTok @threekitchenspodcastRate, review, follow, subscribe and tell your friends!

Send us a textOn the podcast this week, Heather's plan to make a simple refried bean recipe becomes not one recipe but four. That's the way these things go sometimes! And lucky you, listener, you get the benefit of hearing all about them! It begins with frigole de olla - Mexican Pot Beans. This is a simple recipe starting with dried beans in order to prepare them to use in those refried beans. Of course, you can eat them as is, mix into rice, or simply freeze them for later. Speaking of refried beans, this is a delicious smoky, slightly spicy recipe we absolutely loved. And yes, of course you can make them with canned beans if you prefer. Next up, in order to make open-faced sandwiches called Molletes, Heather bakes the common Mexican sandwich roll, Bolillos. This yeasty bread in the traditional oval shape was perfect for this sandwich. To make the Molletes, the Bolillos are sliced open, spread with the refried beans, topped with cheese which gets melted in the oven. Now, finish it off with a fresh pico de gallo -- chopped onion, jalepeños, tomatoes, and cilantro with lime juice and salt. Boy oh boy, this was one delicious sandwich! And yes, it all started with that craving for refried beans. FEATURED IN OUR MIDROLL: BIRTHING MAGAZINELooking for trusted guidance on your pregnancy journey? Birthing Magazine is here for you.  Published three times a year by Birth Unlimited, Birthing Magazine empowers you to explore all your birth options, from hospital to home, and everything in between. Each issue is celebrating inspiring birth stories, evidence-based tips, and community connections to help you stay informed and make choices that are right for your family. At Birthing Magazine, we believe in empowered birth creating empowered families. Grab your copy today!Episode Links~ Pot Beans (Frijoles de Olla) Recipe~ Refried Beans Recipe~ Mexican Roll (Bolillo) Recipe~ Persimmon Puddin Episode~ Cafe de Olla Episode~ Alberta Pulse Growers Episode Three Kitchens Podcast - a home cooking showCheck out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.comYou can support the show with a small donation at Buy Me A Coffee.Want to be a guest? We want to hear from you! Join us on our socials!Instagram @three_kitchens_podcastFacebook @threekitchenspodcastYouTube @threekitchenspodcastTikTok @threekitchenspodcastRate, review, follow, subscribe and tell your friends!

Send us a textIn this episode, we welcome Cheryl Holling to be our third kitchen and she brings us a fantastic recipe for an easy Crunchy Crust Tuna Melt sandwich. This zhuzhed-up tuna melt will be your new favourite grilled sandwich! Cheryl Holling is a voice actor and podcaster who is passionate about hearing and telling stories. She hosts two podcasts:19 Stories From Fear to Hope in which she shares conversations with creatives about challenges they have faced, how they've persevere & created a hope-filled future. In The Voice Kitchen Cheryl joins up with fellow voice actors and foodies at her virtual table to share stories around their most special recipes.We chat about the route Cheryl took to becoming a voice talent and what lead her to hosting two podcasts. We ask her how she first learned to cook and what inspired her choice of recipe she shared with us. Turns out, it was a riff on something she saw demonstrated at a Williams-Sonoma store. That crispy quesadilla they were making to help sell a pan at the store led Cheryl to create a Cast Iron Crunchy-Crust Tuna Melt.   We love this sandwich - it's easy to make and customize based on what you like in the filling. Erin even made it four different ways to suit everyone in her family. We're thinking it'll be a great addition to this summer's camping menu! Please support Cheryl by checking out her podcasts - links below.  Episode Links~ Cheryl's Crunchy Crust Cast Iron Tuna Melt Recipe~ Cheryl's Podcast : 19 Stories from Fear to Hope~ Cheryl's Podcast : The Voice Kitchen~ Erin's No-Knead Overnight Bread Recipe~ Marinated Grilled Cheese Sandwich Recipe Three Kitchens Podcast - a home cooking showCheck out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.comYou can support the show with a small donation at Buy Me A Coffee.Want to be a guest? We want to hear from you! Join us on our socials!Instagram @three_kitchens_podcastFacebook @threekitchenspodcastYouTube @threekitchenspodcastTikTok @threekitchenspodcastRate, review, follow, subscribe and tell your friends!

Send us a textThis week on Three Kitchens Podcast, Erin has another mystery ingredient! Well, it's no mystery to you since it's there in the title, but it was a surprise to Heather when they sat down to record. It's quince -- a fruit from the rose family. Quince can be quite astringent and not good to eat raw, so poaching is a great way to prepare the fruit before you add it to your recipe - in this case, a tart with apples and a delightful frangipane (almond paste) layer!This tart recipe comes from Samin Nosrat, one of our favourite celebrity chefs. The quince is poached in wine for 2.5 hours. The pie crust is a simple butter pastry dough, rolled and chilled in the pan before you bake. First the frangipane goes down, then the quince and apple slices in a nice pattern. Erin sprinkled hers with a little rose sugar for extra sparkle. This. Is. Delicious. If quince sounds like a bit too much work, sub in other fruit, like plums, pears or apricots with the apples. Just don't skip the frangipane!  Episode Links~ Quince, Apple & Frangipane Tart Recipe~ Tart Dough Recipe~ Fig & Goat Cheese Tart Recipe~ No-Bake Chocolate Tart Episode (and the discussion about pie vs tart) Three Kitchens Podcast - a home cooking showCheck out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.comYou can support the show with a small donation at Buy Me A Coffee.Want to be a guest? We want to hear from you! Join us on our socials!Instagram @three_kitchens_podcastFacebook @threekitchenspodcastYouTube @threekitchenspodcastTikTok @threekitchenspodcastRate, review, follow, subscribe and tell your friends!

Send us a textThis episode is a replay of S3, E7, with an all new updated intro! We've got a recipe that's going to help you stretch your grocery dollars AND teach you a new skill or two. Erin's teaching us how to chop up a whole chicken into 11 pieces. Cutting up.a whole chicken is a skill that saves you money on the price per kilogram that you're paying for meat—by as much as HALF! And by doing the work of breaking down the chicken ourselves, she's showing us how to use the back of a chicken, which normally goes unused, to make a delicious stock that goes further than just this meal! Be sure to check out Erin's video where she demonstrates breaking down the chicken (link below).Not only will you love the money you're saving, you are going to love the delicious  Costa Rican-inspired recipe that has great flavours, transforming leftover chicken into a delicious meal. Episode Links~~~~~ Arroz con Pollo Recipe~ How to Chop up a Chicken Instructional Video~~~~ Three Kitchens Podcast - a home cooking showCheck out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.comYou can support the show with a small donation at Buy Me A Coffee.Want to be a guest? We want to hear from you! Join us on our socials!Instagram @three_kitchens_podcastFacebook @threekitchenspodcastYouTube @threekitchenspodcastTikTok @threekitchenspodcastRate, review, follow, subscribe and tell your friends!

Send us a textThis week we're helping you get ready for Easter with a fun baking project! Erin takes on a sponge cake with a pretty Easter design. Are you ready to try it, too? A sponge is a cake is a light cake that gets its texture from beaten eggs. When making a designed sponge cake, you separate some of the batter and colour it. Then you pipe the coloured batter onto the bottom of a pan in the design you want, then fill the pan the rest of the way with plain cake batter. When you flip it out, you have a beautifully-decorated cake -- without the trouble and extra sweetness of icing! Regular listeners probably know we are not big fans of decorating cakes, so this sounded like the perfect thing. Well, Erin ended up having to bake this cake twice because she had some trouble with the first sponge recipe. This bake was a whole thing! Come along for the ride and learn all about baking a decorative cake before you begin your own. That's what we're here for - testing it out to give you the benefit of our experience!    Episode Links~ Sponge Cake Recipe (Lemon Sponge Cake)~ Baking Scraps Episode~ Buche Noel Recipe~ Whisk Mayo Like Your Life Depends on It Episode~ Brunch Recipes with Deborah Johnson Episode~ Roasted Berry Jam Recipe Three Kitchens Podcast - a home cooking showCheck out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.comYou can support the show with a small donation at Buy Me A Coffee.Want to be a guest? We want to hear from you! Join us on our socials!Instagram @three_kitchens_podcastFacebook @threekitchenspodcastYouTube @threekitchenspodcastTikTok @threekitchenspodcastRate, review, follow, subscribe and tell your friends!

Send us a textThis week, Heather is flexing her creativity to create a Cream Egg Cupcake. It's a take on the popular Easter treat, the Cadbury Creme Egg, in cupcake form. They turned out pretty well, after some brainstorming on the approach in the first half of the episode! Plus, Erin and Heather chat about ways to zhuzh-up boxed cake mixes (because sometimes that's handy, right?). At Three Kitchens, we're all about trying something new. Usually we prefer to have a recipe to follow, but what can you do? Sometimes there isn't one. In this case, there was an Instagram video with no recipe, but some vague details provided by helpfulish commenters. Probably not a baking project for an amateur, but what the heck. Let's go. The chocolate cake Heather bakes up for these cupcakes is an easy recipe called One Bowl Chocolate Cake. The ingredients are mixed up together in one bowl (obvs), and then you add a cup of hot water, which makes a thin cake batter. She amped up the chocolate flavour by adding instant coffee to the water. The tops of the cooled cupcakes are then hollowed out to leave room for the cream egg filling. In this case, the filling is a type of marshmallow fondant made by melting marshmallows and mixing in icing sugar until it's a pipe-able consistency. A small amount is coloured to look something like egg yolk, and then it's a game of filling cakes to look a little like a chocolate cream egg. Give this one a try! It actually turned out super cute and it's a fun cupcake for Easter. ~Chocolate Easter Cream Egg Cupcake recipe Three Kitchens Podcast - a home cooking showCheck out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.comYou can support the show with a small donation at Buy Me A Coffee.Want to be a guest? We want to hear from you! Join us on our socials!Instagram @three_kitchens_podcastFacebook @threekitchenspodcastYouTube @threekitchenspodcastTikTok @threekitchenspodcastRate, review, follow, subscribe and tell your friends!

Send us a text In this episode of Three Kitchens Podcast, we welcome Kerrie Penney, host of Secret Heart Broadcasting, a podcast that explores heartfelt stories, personal experiences, and the connections that shape our lives. Kerrie is passionate about sharing the voices of her guests in an authentic and meaningful way.She brings with her a special recipe from her childhood—Tomato Macaroni Soup. This comforting dish was a staple in her home, lovingly made by her mom. It was never written down. It was one of those recipes her mom made by feel -- a little of this, a pinch of that. But when Kerrie asked her mom to walk her through it, she made sure to preserve the recipe and now, she's sharing it with us! You begin by cooking a tomato base (which you can freeze for later when you want to make soup). We also found it delicious as a pasta or pizza sauce. Then you make a creamy white sauce, add in cooked macaroni, and then mix the white with the red, and you have a wonderful tomato macaroni soup. You can make it with fresh or canned tomatoes. Find a link to the recipe below.   A heartfelt thank you to Kerrie for joining us for a conversation about food, family and nostalgia. Follow Kerrie Penney & Secret Heart Broadcasting: secretheartbroadcasting.com Available on your favourite podcast platforms!Episode Links~ Tomato Macaroni Soup Recipe~ S3 E48 CAKE is a Four-Letter Word (why we're tired of decorating birthday cakes)~ S1 E3 Salt Preserved Lemons (Easy Peasy Lemon... Salty?)~ S2 E8 Oma's Strudel episode~ S4 E27 Jellied Salads So Beautiful and Delicious You Will Actually Want Them On Your Easter Table Three Kitchens Podcast - a home cooking showCheck out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.comYou can support the show with a small donation at Buy Me A Coffee.Want to be a guest? We want to hear from you! Join us on our socials!Instagram @three_kitchens_podcastFacebook @threekitchenspodcastYouTube @threekitchenspodcastTikTok @threekitchenspodcastRate, review, follow, subscribe and tell your friends!

Send us a textThis week's episode is all about a pretty dessert square that requires absolutely zero decorating skills - just the way we like it around here! Erin makes a grapefruit shortbread square, but - plot twist! - she uses a pomelo instead of grapefruit (and a little lime zest). Here's what Wikipedia tells us about the pomelo: Pomelo is the largest citrus fruit. It is an ancestor of several cultivated citrus species, including the bitter orange and the grapefruit. It is a natural, non-hybrid, citrus fruit, native to Southeast Asia. Similar in taste to a sweet grapefruit, the pomelo is commonly eaten and used for festive occasions throughout Southeast and East Asia.Erin felt inspired by the Paloma cocktail (see below for the link to our Speakeasy episode about that!) and wanted to make a dessert bar that recreates that grapefruit flavour. The base of the bar is a delicious shortbread cookie crust, which you parbake before adding the topping. Parbaking is when you partially bake the crust without the topping, to ensure a crisp bottom and prevent sogginess when you add the filling. The tricky part of a citrus bar like this is getting the curd topping to set. It's made by whisking sugar, flour, eggs, citrus juice and zest, and a drop of food colouring if you wish. Pour it over the hot crust and then back it goes in the oven to finish it off. If all goes well, you will have a beautiful bar that just screams Springtime and Easter and, I don't know, birthday parties and high tea and summer picnics. FEATURED IN OUR MIDROLL: BIRTHING MAGAZINELooking for trusted guidance on your pregnancy journey? Birthing Magazine is here for you.  Published three times a year by Birth Unlimited, Birthing Magazine empowers you to explore all your birth options, from hospital to home, and everything in between. Each issue is celebrating inspiring birth stories, evidence-based tips, and community connections to help you stay informed and make choices that are right for your family. At Birthing Magazine, we believe in empowered birth creating empowered families. Grab your copy today!Episode Links~~~~~ Grapefruit Squares Recipe~ Lemon Curd Episode~ Lemon Curd Trifle Recipe~ Banana Date Cake Recipe~ Paloma Speakeasy episode~~~~ Three Kitchens Podcast - a home cooking showCheck out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.comYou can support the show with a small donation at Buy Me A Coffee.Want to be a guest? We want to hear from you! Join us on our socials!Instagram @three_kitchens_podcastFacebook @threekitchenspodcastYouTube @threekitchenspodcastTikTok @threekitchenspodcastRate, review, follow, subscribe and tell your friends!

Send us a textThis special episode is in support of PODCASTHON 2025 - a global movement to raise awareness for charitable organizations! In this episode, we welcome Lynn Gofflot from The Community Kitchen Program of Calgary. The Community Kitchen is the second largest food bank in Calgary, but they not only offer resources, they also offer support to individuals and families through education to empower them to change the poverty mindset, and take back some control in how they feed themselves and their families.Through a number of innovative programs, The Community Kitchen helps teach individuals and families eat healthier while spending less on food. Their emphasis is on practical skills like budgeting, shopping and cooking, to help people facing food insecurity gain more control and self-reliance to one day move beyond needing these types of supports. Learn more about The Community Kitchen Program of Calgary and how you can offer them your support. To learn more about PODCASTHON, visit podcasthon.org and listen to more than 1,600 podcasts worldwide sharing stories of charitable work. Three Kitchens Podcast - a home cooking showCheck out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.comYou can support the show with a small donation at Buy Me A Coffee.Want to be a guest? We want to hear from you! Join us on our socials!Instagram @three_kitchens_podcastFacebook @threekitchenspodcastYouTube @threekitchenspodcastTikTok @threekitchenspodcastRate, review, follow, subscribe and tell your friends!

Send us a textHappy St. Paddy's day, everyone! With this day of celebration just around the corner, we're getting ready with a big warm bowl of Lamb Stew made with Guinness. And on the side, lovely little Yorkshire Puddings. This is a basic sort of stew recipe, which most home cooks among us will be familiar with to some extent. No real special techniques required here! As usual, we recommend prepping (chopping veggies and meat, bundling or measuring herbs) in advance so you're set to go. And if you've never made a roux, here's your chance to get familiar with this technique of whisking flour into fat to thicken a sauce. Yorkshire Puddings are a very simple recipe. A quick batter is poured into a hot muffin tin with oil and baked. That's it! Thanks for listening and if you enjoy the show, please rate/review and tell a friend! We appreciate you!  FEATURED IN OUR MIDROLL: BIRTHING MAGAZINELooking for trusted guidance on your pregnancy journey? Birthing Magazine is here for you.  Published three times a year by Birth Unlimited, Birthing Magazine empowers you to explore all your birth options, from hospital to home, and everything in between. Each issue is celebrating inspiring birth stories, evidence-based tips, and community connections to help you stay informed and make choices that are right for your family. At Birthing Magazine, we believe in empowered birth creating empowered families. Grab your copy today!Episode Links~ Lamb Stew Recipe~ Yorkshire Pudding Recipe~ Icelandic Lamb Soup Recipe~ Shepards' Pie Recipe~ Funny Medicine podcast~ Chatsworth Farm~ persimmon pudding episode Three Kitchens Podcast - a home cooking showCheck out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.comYou can support the show with a small donation at Buy Me A Coffee.Want to be a guest? We want to hear from you! Join us on our socials!Instagram @three_kitchens_podcastFacebook @threekitchenspodcastYouTube @threekitchenspodcastTikTok @threekitchenspodcastRate, review, follow, subscribe and tell your friends!

Send us a textIn this episode, Erin steps into new territory by cooking lotus root for the first time! If you also love playing new-to-you ingredients, as we do, you'll enjoy adventure in Korean cooking. She shares her experience braising this unique ingredient and pairing it with rich, flavourful Korean miso & gochujang short ribs alongside perfectly cooked Korean rice. Can you tell Erin has been obsessing over Korean cooking shows lately? Lucky for all of us! According to Serious Eats, "Whether it's stir-fried, boiled, braised, steamed, or deep-fried, lotus root remains crisp yet tender. The plant is an endlessly forgiving ingredient with which to experiment, culinarily speaking." Tune in to hear about the cooking process, the surprises along the way, and how trying something new in the kitchen can be both exciting and delicious. Episode Links~~~~~ Miso & Gochujang Braised Short Ribs Recipe~ Braised Lotus Root Recipe~ Pickled Radish Recipe~ Chatsworth Farm Episode~~~~ Three Kitchens Podcast - a home cooking showCheck out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.comYou can support the show with a small donation at Buy Me A Coffee.Want to be a guest? We want to hear from you! Join us on our socials!Instagram @three_kitchens_podcastFacebook @threekitchenspodcastYouTube @threekitchenspodcastTikTok @threekitchenspodcastRate, review, follow, subscribe and tell your friends!

Send us a textThis week on Three Kitchens Podcast, we welcome Lisa and Cristina from The Baking Scraps podcast to chat about the fascination with baking competition shows, and their personal experiences auditioning for The Great Canadian Baking Show. We also get their advice on a couple of baking projects - stuffed cookies and a Buche de Noel. Lisa and Cristina met while auditioning for The Great Canadian Baking Show, and they turned their shared experience and love of home baking into the popular podcast, The Baking Scraps. They bring you baking tips and tricks; review baking show episodes; share their biggest baking fails; and give each other - and you - challenges with new bakes and old home favourites. We were thrilled to pick their brains about what it's really like to audition for a baking competition show, why these types of baking shows are so popular, and we get their tips and ideas for two baking projects of our own. Heather takes on a stuffed cookie, with the goal of using her homemade apple butter as the filling. And somehow, during a game of Bake It or Buy It, we wrangle Erin into trying a Buche de Noel (Yule Log) cake for Christmas! You can find out how both of these recipes turned out by listening to the four of us again on The Baking Scraps sister episode!  Find the recipes on our website - links are below! Episode Links~~~~~ The Baking Scraps Podcast~ Three Kitchens Podcast on The Baking Scraps~ Buche Noel Cake Recipe~ Caramel & Apple Butter Stuffed Cookies Recipe~ The Great Canadian Baking Show~ Baking Sour Dough Bread with Guest Larry Harris~~~~ Three Kitchens Podcast - a home cooking showCheck out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.comYou can support the show with a small donation at Buy Me A Coffee.Want to be a guest? We want to hear from you! Join us on our socials!Instagram @three_kitchens_podcastFacebook @threekitchenspodcastYouTube @threekitchenspodcastTikTok @threekitchenspodcastRate, review, follow, subscribe and tell your friends!

Send us a textThis week on the show, Erin tries a recipe for Beef Tongue Stroganoff from the Prairie cook book from Dan Clapson and Twyla Campbell. If you're not up for processing tongue, you can make this recipe with any leftover beef, such as pot roast. She also made egg noodles to enjoy with the stroganoff. The noodle recipe gave her trouble, which she blamed on Heather for recommending it. It was a while thing. Let's talk about it!   The first step for Erin was to braise the beef tongue. The added bonus here is that cooking it this way also produces a delicious beef broth for the stroganoff gravy. Stroganoff is a classic Russian recipe of beef in a creamy mushroom gravy. The leftover beef is cubed and added to the rich mushroom sauce and served, in this case, over egg noodles. As for those noodles... Heather shared a recipe she has made a few times and with which she has had good success with very little trouble. Well, Erin found it difficult to work with as the dough is quite dry. As many of us home cooks know, making pasta is a skill that develops when you practice it often. For those of us who don't often make noodles, it can be fussy and annoying! But in the end, we had a beautiful dish of beef tongue stroganoff and egg noodles, well worth the effort of working with that cut of meat and dry pasta dough!  Episode Links~~~~~ Prairie cookbook~ Beef Stroganoff Recipe~ Braised Beef Tongue Recipe~Bisous & Brioche cookbook~ Chatsworth Farm Episode~ Squash Ravioli Recipe~ Squash Ravioli Episode~ Pot Roast Recipe~ Spinach Pasta Episode~~~~ Three Kitchens Podcast - a home cooking showCheck out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.comYou can support the show with a small donation at Buy Me A Coffee.Want to be a guest? We want to hear from you! Join us on our socials!Instagram @three_kitchens_podcastFacebook @threekitchenspodcastYouTube @threekitchenspodcastTikTok @threekitchenspodcastRate, review, follow, subscribe and tell your friends!

Send us a textThis week we're experimenting with different grilled cheese sandwiches! Who doesn't love a grilled cheese?? We sure do! But they can be a whole lot more than just bread and cheese.  Have you ever marinated the cheese for your grilled cheese sandwich? Well, when it comes down to it, you're really mixing the cheese with other flavourful things to amp up your sandwich game. Whether it helps to allow the cheese to "marinate" or not, is a question we really didn't answer. But either way, you cannot go wrong with these sandwich fillings. Erin made three grilled cheese variations for us to try, all beginning with the base of home-baked overnight bread and aged white cheddar cheese: 1. caramelized onion and grainy mustard2. sundried tomato, green olives, oregano, cumin, chilli flakes 3. red pepper relish and parsley Our favourites, in order, were #2, #3 and #1, but you can't go wrong adding in whatever tasty things you enjoy with cheese. And speaking of cheese, you can mix that up too if you want to try different varieties. Have fun with it! Episode Links~~~~~ Grilled Cheese Sandwich Recipes~ Overnight Bread Recipe~ S4, E7: Get Creative with Corn: Fried Corn Polenta & A Corn Mochi Cake~ Roasted Red Pepper Dip Recipe~ The Baking Scraps Podcast~ Great Canadian Baking Show~~~~ Three Kitchens Podcast - a home cooking showCheck out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.comYou can support the show with a small donation at Buy Me A Coffee.Want to be a guest? We want to hear from you! Join us on our socials!Instagram @three_kitchens_podcastFacebook @threekitchenspodcastYouTube @threekitchenspodcastTikTok @threekitchenspodcastRate, review, follow, subscribe and tell your friends!

Send us a textIt's time for cake! Well, at Three Kitchens Podcast, it's always time for cake. And this is a goood one. It's a Sesame, Banana, Date Cake from chef/restauranteur Yotam Ottolenghi. There are a few components here, so if you need to you can prep in advance. This is a moist, delicious cake with tahini, banana slices, roasted sesame seeds and chopped dates stirred in. It's a nice big cake - Heather used a 10-inch springform pan. Then it's all about the toppings. First, is a light and fluffy icing made with tahini, cream cheese and mascarpone cheese. Next is caramelized sliced bananas scattered on top. And finally, a rich flavourful date syrup. Heather made her own date syrup but you could buy this ingredient. You'll have to wash a lot of dishes but this cake is well worth it. Yum, yum, yummy. Episode Links~~~~~ Sesame & Date Banana Cake Recipe~ Watch Three Kitchens Podcast on our YouTube channel~ Guests on Three Kitchens Podcast~ S5 E12 Cooking Appalachian with Amy Clark, host of Talking Appalachian Podcast~~~~ Three Kitchens Podcast - a home cooking showCheck out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.comYou can support the show with a small donation at Buy Me A Coffee.Want to be a guest? We want to hear from you! Join us on our socials!Instagram @three_kitchens_podcastFacebook @threekitchenspodcastYouTube @threekitchenspodcastTikTok @threekitchenspodcastRate, review, follow, subscribe and tell your friends!

Send us a textIn this episode, we welcome guest, Nancy May, from the Family Tree, Food & Stories Podcast. Nancy and her co-host, Silvia Lovely, have also authored a book:  My Family Tree, Food & Stories. We chat about these projects, and a recipe from Nancy, her Mom's Special Chicken. Mom's Special Chicken is an easy dish of baked chicken pieces (breast or thighs), browned and then baked with apricot preserves, white wine and pine nuts. You can make it your own by adding herbs and seasonings, and you could swap broth for the wine if you like. We enjoyed Mom's Special Chicken with homemade egg noodles, but Nancy says she usually serves it with rice, which does a great job of soaking up that yummy apricot sauce.   Family Tree, Food & Stories podcast connects generations through family stories, food history, and heritage. Each episode uncovers the stories behind cherished recipes, unforgettable meals with family and friends, and unique food traditions that bring us together at the table. Nancy and Silvia, along with their guests, celebrate how food creates lasting connections — every meal tells a story, and every story is a feast waiting to be shared. My Family Tree, Food & Stories, an illustrated book in a journal format, helps you do just that: capture the essence of these special moments, family food traditions, and passed-down recipes all in one place. Silvia and Nancy hope it will, in time, become your family's treasure trove of fun-to-remember stories, almost-lost recipes, and family faces and places from the past.Episode Links~~~~~ Apricot Chicken Recipe~ Family Tree Food & Stories Podcast~ Family Tree Food & Stories Book~~~~ Three Kitchens Podcast - a home cooking showCheck out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.comYou can support the show with a small donation at Buy Me A Coffee.Want to be a guest? We want to hear from you! Join us on our socials!Instagram @three_kitchens_podcastFacebook @threekitchenspodcastYouTube @threekitchenspodcastTikTok @threekitchenspodcastRate, review, follow, subscribe and tell your friends!

Send us a textThis episode is all about learning to make Chinese Hot Pot at home. It is by no means an expert or exhaustive guide, but a chat about Heather's experience trying her hand at making hot pot for her family. As we always tell you, we're not experts in anything. Life is easier that way. :-) Hot pot is a flavourful broth traditionally served inside a large pot in the middle of the table. The broth is brought to a boil and left simmering for the duration of the meal. Raw ingredients, such as meat, vegetables, dumplings and noodles, are placed into the simmering broth and cooked until just done, and then enjoyed with a dipping sauce. Hot pot is not soup! The broth is the medium for cooking, but the pieces (meat, veggies) are cooked a few things at a time and then eaten before adding more to the pot. FEATURED IN OUR MIDROLL: BIRTHING MAGAZINELooking for trusted guidance on your pregnancy journey? Birthing Magazine is here for you.  Published three times a year by Birth Unlimited, Birthing Magazine empowers you to explore all your birth options, from hospital to home, and everything in between. Each issue is celebrating inspiring birth stories, evidence-based tips, and community connections to help you stay informed and make choices that are right for your family. At Birthing Magazine, we believe in empowered birth creating empowered families. Grab your copy today!~ Birthing Magazine MidrollEpisode Links~~~~~ Hot Pot Recipe~ Chinese New Year Cake Episode~ Slammin' Ramen Episode~ Chia Smoothie Bowl Episode~~~~ Three Kitchens Podcast - a home cooking showCheck out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.comYou can support the show with a small donation at Buy Me A Coffee.Want to be a guest? We want to hear from you! Join us on our socials!Instagram @three_kitchens_podcastFacebook @threekitchenspodcastYouTube @threekitchenspodcastTikTok @threekitchenspodcastRate, review, follow, subscribe and tell your friends!

Send us a textPaige Friend, host of The Beach Speaks Podcast, joins us for this episode, sharing a recipe for Eggplant Parmesan inspired by a trip to Italy. We get into the details of the recipe and Erin's experience with making it; we talk about mindfulness and making your dreams happen; and we chat, of course, about the beach.Have you ever eaten a meal while away on vacation and tried to recreate it when you got back home? That's how Paige developed this eggplant parmesan recipe. The key is a delicious homemade marinara sauce, made with love. Paige's advice is to take your time and allow it to simmer for hours to bring out the flavour. Paige has channeled her love for the beach into her podcast, The Beach Speaks. She and her guests share stories of the human connection to the beach - the times they've enjoyed at beaches around the world, environmental concerns related to the water and shorelines, great beach reads and lots more. Be sure to tune into The Beach Speaks and follow Paige on her social media accounts. Episode Links~~~~~ The Beach Speaks Podcast~ Eggplant Parmesan Recipe~ Limoncello Episode~ Limoncello Recipe~ Limoncello Tiramisu Recipe~~~~ Three Kitchens Podcast - a home cooking showCheck out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.comYou can support the show with a small donation at Buy Me A Coffee.Want to be a guest? We want to hear from you! Join us on our socials!Instagram @three_kitchens_podcastFacebook @threekitchenspodcastYouTube @threekitchenspodcastTikTok @threekitchenspodcastRate, review, follow, subscribe and tell your friends!

Send us a textStart off the new year with a fresh take on a coleslaw salad featuring shredded brussels sprouts and a vinaigrette dressing. For this episode, Heather tried to locate an Asian slaw recipe she loved, but it had disappeared from her Pinterest feed. This is a good reminder to us all to save recipes we love offline! The recipe she tried for this episode didn't quite measure up in her opinion. We have notes! Brussels sprouts tend to have a bit more of a bitter flavour to cabbage, and in our opinion, are chewier in texture. The salad is a mix of brussels sprouts and green cabbage and it does have some really delicious add-ins, like mango, cucumber, sesame seeds, almonds and grapes. The dressing may be where this falls flat. What are your thoughts? Send us a message or comment on our social posts for this episode - we'd love to hear from you! FEATURED IN OUR MIDROLL: BIRTHING MAGAZINELooking for trusted guidance on your pregnancy journey? Birthing Magazine is here for you.  Published three times a year by Birth Unlimited, Birthing Magazine empowers you to explore all your birth options, from hospital to home, and everything in between. Each issue is celebrating inspiring birth stories, evidence-based tips, and community connections to help you stay informed and make choices that are right for your family. At Birthing Magazine, we believe in empowered birth creating empowered families. Grab your copy today!Episode Links~~~~~ Brussels Sprout Slaw with Sesame Vinaigrette recipe~ S5 E1: Muffins, Meal Plans & More with Guest Megan Gaul from Partake Meal Planning~ Birthing Magazine~~~~ Three Kitchens Podcast - a home cooking showCheck out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.comYou can support the show with a small donation at Buy Me A Coffee.Want to be a guest? We want to hear from you! Join us on our socials!Instagram @three_kitchens_podcastFacebook @threekitchenspodcastYouTube @threekitchenspodcastTikTok @threekitchenspodcastRate, review, follow, subscribe and tell your friends!

Send us a textHappy New Year, listeners! We're wrapping up 2024 with a few much-needed cocktails (and mocktails). In this episode we're looking back at our Speakeasy cocktail series, bringing you a few recommendations. The recipes for these drinks are linked below and our entire Speakeasy series can be found on our website under the Speakeasy tab. We wish you every good thing for 2025! Episode Links~~~~Recipes~ Basil Melon Slushy ~ Kalimotxo Recipe~ Shrub Recipe~ Paloma Recipe~ Jello Shots RecipeEpisodes~ Jello Shots Episode~ Spirits with Smoke Episode~ Salsa Verde Episode~ Natalie Episode~ Kalimotxo Episode~ Shrub Episode~ Paloma Episode~~~~ Three Kitchens Podcast - a home cooking showCheck out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.comYou can support the show with a small donation at Buy Me A Coffee.Want to be a guest? We want to hear from you! Join us on our socials!Instagram @three_kitchens_podcastFacebook @threekitchenspodcastYouTube @threekitchenspodcastTikTok @threekitchenspodcastRate, review, follow, subscribe and tell your friends!

Send us a textMerry Christmas, everyone! This episode will be available on Christmas Eve 2024, and we thought it would be fun to chat about food traditions in our own homes as well as around the world. How about pickled fish in Denmark, rice cakes from the Philippines, or a spicy stew from India? Maybe there are some new traditions you'll want to add to your Christmas celebration. Check out the article from National Geographic - linked below.  We discuss a few of our own traditions, but it turns out we're not big on too many of them. And we read aloud some traditions that were shared with us by followers on Threads. Thank you to all who shared your stories with us!  Thank you for tuning in and supporting the podcast in 2024! We wish you all good things over the holidays and into the new year.  Episode Links~~~~~ National Geographic article ~ Lefse Episode (S2 E37: A Taste of Norway)~ Goat Stew Recipe (can also be made with other meats)~ Cafe De Olla Episode (S3 E44: Mexican Spiced Cafe de Olla & Baked Churros)~ Cookies Episode (S2 E14: C is for Christmas! And Cookies)~ Drinks in the Library Podcast~ Shakshuka Episode (S5 E6: Shakshuka, Green and Red)~ Pfeffernusse Recipe~~~~ Three Kitchens Podcast - a home cooking showCheck out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.comYou can support the show with a small donation at Buy Me A Coffee.Want to be a guest? We want to hear from you! Join us on our socials!Instagram @three_kitchens_podcastFacebook @threekitchenspodcastYouTube @threekitchenspodcastTikTok @threekitchenspodcastRate, review, follow, subscribe and tell your friends!

Send us a textCome along with Heather on a twisty turvy adventure to find a recipe for today's episode. She used trending Google search terms (and lucky number 3) to discover what recipe searches are popular right now and settled on Chinese Stuffed Eggplant, a popular dim sum dish. In this recipe, Japanese eggplant (the long thin ones) is stuffed with a minced pork and shrimp mixture, similar to a dumpling filling. It is lightly browned and then steamed, and finished with a simple sauce of soy sauce, garlic, sesame oil, chicken stock, oyster sauce, and sugar. Episode Links~~~~~ Stuffed Chinese Eggplant Recipe~ Pide: A Turkish Pizza-ish Episode~ Dumplings to Die for (Open-faced Steamed Dumplings) Episode~ Shumai Dumplings Recipe~~~~ Three Kitchens Podcast - a home cooking showCheck out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.comYou can support the show with a small donation at Buy Me A Coffee.Want to be a guest? We want to hear from you! Join us on our socials!Instagram @three_kitchens_podcastFacebook @threekitchenspodcastYouTube @threekitchenspodcastTikTok @threekitchenspodcastRate, review, follow, subscribe and tell your friends!

Send us a textThis episode is all about cookies, cookies and more cookies! With Christmas around the corner it's time to get baking for all those get-togethers, parties, neighbour and teacher gifts, and of course cookies for Santa. Enjoy this recap of favourite cookies, including short clips from the original episodes. Find links to all the recipes and episodes we talk about in this episode below. Happy baking and happy holidays!   Episode Links~~~~~ Erin's Black Forest Cookies Recipe (made with pudding mix) ~ Gingerbread House Recipe~ Buñuelo Recipe~ Pineapple Tart Recipe~ Pfeffernüsse Recipe~ Ube Crinkle Recipe~ Alfajores Recipe~ Churros Recipe~ Café de Olla Recipe~ C is for Christmas & Cookies Episode~ Yamgate: The Purple Truth (Baking with Ube Halaya) Episode~ Amazing Argentina Alfajores Cookies Episode~ Mexican Spiced Cafe de Olla & Baked Churros Episode~ Macarons (Not to be Confused with Macaroons) Episode~ How to Host a Fabulous Festive Party: Tips from Lisa Baril~~~~ Three Kitchens Podcast - a home cooking showCheck out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.comYou can support the show with a small donation at Buy Me A Coffee.Want to be a guest? We want to hear from you! Join us on our socials!Instagram @three_kitchens_podcastFacebook @threekitchenspodcastYouTube @threekitchenspodcastTikTok @threekitchenspodcastRate, review, follow, subscribe and tell your friends!

Send us a textIn this episode Heather tries a recipe for Matambre, an Argentinian stuffed flank steak. You're going to roll hard boiled eggs, bell peppers, a mixture of cilantro, garlic and olive oil in a flank steak and grill it on the BBQ. Matambre is actually the name of a common cut of beef in parts of south America. It's a large thin steak. The title of this episode comes from one source that claims the name also means "hunger killer." Heather had a few stumbles, including running out of kitchen twine to tie it up. Doh! And she was confused as to how to ensure the meat in the middle of the roll is cooked. But the flavours were there and we all really enjoyed this recipe served with a red chimmichurri sauce. Find links to all the recipes below. Episode Links~~~~~ Matambre Recipe~ Red Chimmichurri Recipe~ Classic Chimmichurri Recipe~ Cooking with Fire Episode~ Empanadas Episode~ Grilled Chicken Thighs and Pickled Peaches Episode~ Pickled Peaches Recipe~~~~ Three Kitchens Podcast - a home cooking showCheck out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.comYou can support the show with a small donation at Buy Me A Coffee.Want to be a guest? We want to hear from you! Join us on our socials!Instagram @three_kitchens_podcastFacebook @threekitchenspodcastYouTube @threekitchenspodcastTikTok @threekitchenspodcastRate, review, follow, subscribe and tell your friends!

Send us a textCome along with us, your hosts Erin and Heather, as we learn about the Appalachian region of the United States - its food traditions and so much more - with our special guest Amy Clark, host of the Talking Appalachian Podcast. We're so excited to bring this episode to you! If you love learning about people, their culture and society, language and food traditions, you're in for a treat. Amy Clark is a Professor of Communication Studies and Director of the Center for Appalachian Studies at the University of Virginia's College at Wise. Her podcast, Talking Appalachian, is based on her 2013 co-edited book Talking Appalachian: Voice, Identity, and Community. In this episode you'll get a little teaser for just a few of the types of things you'll learn if you tune in to Amy's podcast. We talk about the dialect of the Appalachian region, the history, and the stereotypes in popular culture. And of course, we cook some classic Appalachian food: soup beans, corn bread and killed lettuce. The recipes are on our blog, as always, and the links are at the bottom of these notes. It's all easy, inexpensive and nutritious and we know you'll want to add it to your meal rotation.    We hope you enjoy this conversation as much as we did. Be sure to check out Amy's podcast (links below) because we know you'll love it as much as we do.     Episode Links~~~~~ Talking Appalachian Podcast~Talking Appalachian Podcast on Instagram, Facebook~ Talking Appalachian Book~ Soup Beans Recipe~ Sweet Cornbread Recipe~~~~ Three Kitchens Podcast - a home cooking showCheck out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.comYou can support the show with a small donation at Buy Me A Coffee.Want to be a guest? We want to hear from you! Join us on our socials!Instagram @three_kitchens_podcastFacebook @threekitchenspodcastYouTube @threekitchenspodcastTikTok @threekitchenspodcastRate, review, follow, subscribe and tell your friends!

Send us a textThis week, Erin is trying a tofu recipe in hopes of convincing her carnivorous family to enjoy meatless Mondays more often. The recipe is a breaded and baked tofu, smothered in buffalo sauce and enjoyed with a crunchy celery slaw. It is really delicious! If you're new to cooking with tofu or want a new way to enjoy it, this one is for you! Listen along to learn how to make it.  Firm tofu is sliced and marinated in soy sauce and lemon juice. Then you bread it with panko, bake until it's crispy, and top with buffalo sauce. Erin ended up making her own version of a buffalo sauce starting with cholula sauce, and it was great! We enjoyed it with a crunchy creamy celery slaw with loads of dill and it was the perfect pairing. FEATURED IN OUR MIDROLL: THE BEACH SPEAKS PODCASTIs the beach calling out to you right now?  Do you love listening to the soothing sound of ocean waves and breathing in the salty air? Do you love the feeling of sand between your toes and the warm tropical breeze on your skin?  If so, grab a cool drink, relax in your beach chair, and tune in to The Beach Speaks - the podcast that shares stories about the beach and our connection to it. In this podcast, Paige Friend, host and fellow beach lover, shares inspiring conversations with guests, including authors, entrepreneurs, and travel experts—all with a deep connection to the beach. You'll also hear some of Paige's personal stories of her own beach adventures that will inspire you to reconnect with the beach, return to your soul, and re-imagine your life! Episode Links~~~~~ Buffalo Tofu Recipe~ Women Who Podcast Magazine~ Cholula Sauce~ The Beach Speaks Podcast~~~~ Three Kitchens Podcast - a home cooking showCheck out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.comYou can support the show with a small donation at Buy Me A Coffee.Want to be a guest? We want to hear from you! Join us on our socials!Instagram @three_kitchens_podcastFacebook @threekitchenspodcastYouTube @threekitchenspodcastTikTok @threekitchenspodcastRate, review, follow, subscribe and tell your friends!

Send us a textThis week we welcome CJ, the creator of A Well Read Tart book and recipe blog, and co-host of the Dark Side of the Word podcast. We talk books, recipe development, learning to cook, AND we make her go-to Paprika Shrimp & Gouda Polenta recipe. Have you ever been inspired to bake or cook while reading a book? CJ shares her creative thinking behind her blog - how she comes up with ideas for recipes that connect in some way to books she reads, and her process for recipe development. We asked CJ to share a recipe with us and she chose a shrimp and cheesy polenta dish. Erin took this one on, because she doesn't have a lot of experience cooking shrimp and she wanted to learn. CJ shares tips for buying and cooking shrimp, if you're also a newbie. And this polenta is cheesy, creamy and fantastic! We absolutely love it. It's a side dish that can be paired with almost anything you're serving.   A Well Read Tart is a blog CJ created to discuss books and the recipes she develops that are inspired by the books she reads. If you're into books and recipes, this is obviously for you! Her co-hosted podcast, Dark Side of the Word is a discussion on writing topics, and horror fiction. Both of these are a lot of fun, so please check them out! All the links are below.  Episode Links~~~~~ Shrimp & Polenta Recipe~ A Well Read Tart Food & Book Blog~ Dark Side of the Word Podcast~ Women Who Podcast Magazine~ Macarons Episode~ Corn Episode~~~~ Three Kitchens Podcast - a home cooking showCheck out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.comYou can support the show with a small donation at Buy Me A Coffee.Want to be a guest? We want to hear from you! Join us on our socials!Instagram @three_kitchens_podcastFacebook @threekitchenspodcastYouTube @threekitchenspodcastTikTok @threekitchenspodcastRate, review, follow, subscribe and tell your friends!

Send us a textRemember when a recipe called Marry Me Chicken was trending? It was named that because apparently testers thought it was so good, they wanted to propose to the recipe creator who made it. Well, this week on the podcast, Heather is making a vegan version of this dish - Marry Me Chickpeas. Let's learn to make it and find out if it's proposal-worthy! In this dish, chickpeas are cooked in a creamy and flavourful tomato sauce with sun-dried tomatoes and basil. Heather added canned lentils for some extra fibre and protein. It's quick to make, warm and filling. We think it makes an excellent side dish, or a simple meal eaten with a nice chunk of crusty bread. And speaking of bread, she made one of her favourite little no-knead loaves of artisan bread, baked in a dutch oven. It's a quick way to have fresh bread the day you want to serve it.  What do you think? Would this sort of dish inspire you to propose marriage on the spot?    FEATURED IN OUR MIDROLL: BIRTHING MAGAZINELooking for trusted guidance on your pregnancy journey? Birthing Magazine is here for you.  Published three times a year by Birth Unlimited, Birthing Magazine empowers you to explore all your birth options, from hospital to home, and everything in between. Each issue is celebrating inspiring birth stories, evidence-based tips, and community connections to help you stay informed and make choices that are right for your family. At Birthing Magazine, we believe in empowered birth creating empowered families. Grab your copy today!Episode Links~~~~~ Marry Me Chickpeas recipe~ No-Knead Artisan Bread recipe~ The Original Marry Me Chicken ~~~~Music Credit for Midroll Ad:African Wildlife Loopable Instrumental African Vibes by CarlosCarty -- https://freesound.org/s/427026/ -- License: Attribution 4.0 Three Kitchens Podcast - a home cooking showCheck out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.comYou can support the show with a small donation at Buy Me A Coffee.Want to be a guest? We want to hear from you! Join us on our socials!Instagram @three_kitchens_podcastFacebook @threekitchenspodcastYouTube @threekitchenspodcastTikTok @threekitchenspodcastRate, review, follow, subscribe and tell your friends!

Send us a textThis week our guest Gillian Seguin, Associate Wealth Advisor with Reyes Group (iA Private Wealth) joins us to share her love for all things pumpkin spice (and oh yes, we agree with her!). Gillian also explains to us all how financial planning is a lot like following a recipe. So, if you've ever wanted a peek into the mind of a personal wealth advisor, this is the episode for you.  It's a little bit of finance and a little bit of pumpkin baking.  Like lots of kids, Gillian was a super picky eater when she was little. As an adult, even though she has overcome the pickiness and now loves to eat all sorts of foods, those negative feelings she associated with food as a kid still haunt her. She confesses it has left her feeling a little scared of cooking. We chat about how that impacts her approach to preparing meals at home (hot tip: meal kit services are a great entry point to learning recipes). Heather takes on the pumpkin spice challenge by making a Pumpkin Swirl Cheesecake Bar. It was delicious, although we debated the crust...  Heather had tried a gluten-free option made with quinoa (inspired by last week's episode about going gluten-free) but we didn't love it. If you're able to, we suggest making a simple graham cracker, sugar, butter crust as you see in many cheesecake recipes. Gillian and her business partner, John Reyes, co-host a video podcast called A Bearable Conversation in which they discuss personal financial planning and related topics with a healthy dose of good-natured banter. A Bearable Conversation and everything The Reyes Group has to offer can be found online at www.reyesgroup.caEpisode Links~~~~~ Bearable Conversation~ Pumpking Swirl Cheesecake~ Pumpkin Pie~~~~ Three Kitchens Podcast - a home cooking showCheck out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.comYou can support the show with a small donation at Buy Me A Coffee.Want to be a guest? We want to hear from you! Join us on our socials!Instagram @three_kitchens_podcastFacebook @threekitchenspodcastYouTube @threekitchenspodcastTikTok @threekitchenspodcastRate, review, follow, subscribe and tell your friends!

Send us a textThis week we welcome John Reyes, a Wealth Advisor, iA Private Wealth as our guest co-host. John shares with us how his family is transitioning to a gluten-free (gf) diet due to his young daughter's Celiac disease diagnosis. John and his family of five have been learning how challenging it can be to transition to a gluten-free diet, from grocery shopping and finding gf versions of their favourite foods, to being vigilant about cross contamination and asking the right questions when eating out. And no matter what, they're a family unit and if one has to eat gluten-free, they all will. It's not an easy adjustment for everyone.  Since pizza is one thing John said he especially wants to make at home with a gf recipe, Erin accepted the challenge and tested a recipe for gf crust made with cassava flour and potato. We enjoyed the texture and were happy to find a slice can be eaten by hand. We think it's a good option for anyone needing to eat gluten-free.    John and his business partner, Gillian Seguin, co-host a video podcast called A Bearable Conversation in which they discuss personal financial planning and related topics with a healthy dose of good-natured banter. A Bearable Conversation and everything The Reyes Group has to offer can be found online at www.reyesgroup.ca Episode Links~~~~~ A Bearable Conversation~ Gluten-Free Pizza Dough~ Tres Marias~ Pan de Yuca~~~~ Three Kitchens Podcast - a home cooking showCheck out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.comYou can support the show with a small donation at Buy Me A Coffee.Want to be a guest? We want to hear from you! Join us on our socials!Instagram @three_kitchens_podcastFacebook @threekitchenspodcastYouTube @threekitchenspodcastTikTok @threekitchenspodcastRate, review, follow, subscribe and tell your friends!

Send us a textIn this week's episode, Erin takes home cooks on a flavourful peek into the Falastin cookbook (by Tamimi and Wigley), highlighting two delicious variations of the popular Middle Eastern dish, shakshuka. Whether you're new to cooking or an experienced home chef, these recipes are perfect for adding to your cooking repertoire.First, Erin dives into the classic red shakshuka recipe—a comforting dish where eggs are poached in a rich tomato-based sauce with olive oil, bell peppers, onions, and garlic. Spiced with cumin, paprika, and cayenne pepper, this version is a staple in North African and Middle Eastern kitchens. It's simple to prepare and can be adjusted to match your preferred spice level, making it a versatile dish for any meal.But the exploration doesn't stop there! Erin also introduces listeners to an exciting green shakshuka recipe, a unique twist loaded with leafy greens and topped with a zesty, herbed feta cheese. This refreshing variation offers a new way to enjoy shakshuka, adding vibrant flavors and textures that will inspire you to get creative in the kitchen.Throughout the episode, Erin shares cooking tips for getting perfect poached eggs—cooked just until the whites are set, but the yolks remain runny, ready to be mixed into the sauce. Serve it with a slice of crusty bread, and you've got a dish that's both satisfying and full of flavour.Tune in to learn how to cook these two delicious shakshuka recipes, perfect for breakfast, brunch, or even dinner! Whether you're craving the traditional red version or curious about the green shakshuka, this episode will leave you inspired to try these flavourful dishes at home. FEATURED IN OUR MIDROLL: THE BEACH SPEAKS PODCASTIs the beach calling out to you right now?  Do you love listening to the soothing sound of ocean waves and breathing in the salty air? Do you love the feeling of sand between your toes and the warm tropical breeze on your skin?  If so, grab a cool drink, relax in your beach chair, and tune in to The Beach Speaks - the podcast that shares stories about the beach and our connection to it. In this podcast, Paige Friend, host and fellow beach lover, shares inspiring conversations with guests, including authors, entrepreneurs, and travel experts—all with a deep connection to the beach. You'll also hear some of Paige's personal stories of her own beach adventures that will inspire you to reconnect with the beach, return to your soul, and re-imagine your life!New episodes are released bi-weekly wherever you enjoy your podcasts. Learn more about the show at www.thebeachspeaks.com  Episode Links~~~~~ Red Shakshuka Recipe~ Green Shakshuka Three Kitchens Podcast - a home cooking showCheck out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.comYou can support the show with a small donation at Buy Me A Coffee.Want to be a guest? We want to hear from you! Join us on our socials!Instagram @three_kitchens_podcastFacebook @threekitchenspodcastYouTube @threekitchenspodcastTikTok @threekitchenspodcastRate, review, follow, subscribe and tell your friends!

Send us a textThis week on Three Kitchens Podcast, Heather is trying something new - Dulce de Manzana is described as a classic Spanish apple paste. It just might be your new favourite addition to happy hour - add it to your tapas spread, brunch table or charcuterie boards. We enjoyed it on a slice of baguette with cheese and prosciutto. It is seriously delicious. Peel and core your apples. Cook with lemon juice until apples are soft. Purée the apples and then add water and sugar. Cook it down until you've got a thick, jammy consistency. Let it cool in a glass container, cover and refrigerate until set. Then you can turn it out on a plate or your charcuterie board and slice to serve.  We enjoyed our ducle de manzana with a fresh baked bread, flavoured butter, slices of cheese and prosciutto. It was delicious. FEATURED IN OUR MIDROLL: BIRTHING MAGAZINELooking for trusted guidance on your pregnancy journey? Birthing Magazine is here for you.  Published three times a year by Birth Unlimited, Birthing Magazine empowers you to explore all your birth options, from hospital to home, and everything in between. Each issue is celebrating inspiring birth stories, evidence-based tips, and community connections to help you stay informed and make choices that are right for your family. At Birthing Magazine, we believe in empowered birth creating empowered families. Grab your copy today!Music courtesy of Super Happy Springtime Song by Seth_Makes_Sounds -- https://freesound.org/s/685370/ -- License: Creative Commons 0--~ Dulce de Manzana recipe~ Overnight baguette recipe ~ Salt preserved lemon episode Three Kitchens Podcast - a home cooking showCheck out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.comYou can support the show with a small donation at Buy Me A Coffee.Want to be a guest? We want to hear from you! Join us on our socials!Instagram @three_kitchens_podcastFacebook @threekitchenspodcastYouTube @threekitchenspodcastTikTok @threekitchenspodcastRate, review, follow, subscribe and tell your friends!

Send us a textIn this episode of the podcast, we discuss connections between food and mental health with guest Che Burnett, a counsellor with The Calgary Counselling Centre. Some of the things we chat about are: Slowing down and being being mindful when we eat can help reduce the stress and anxiety caused by our hectic busy lives. The dopamine affect - it feels so good but watch out for the crash! Especially for youth, feeling a connection to our ancestry through traditional foods enjoyed with family can help give us a sense of belonging and identity.  When it comes to nutrition, Che shares his insight into some specifics, but reminds us to  aim for a balanced diet of whole food for optimal mental health.And don't forget to start the day with water (IYKYK)! Thank you to Che and The Calgary Counselling Centre for being our guest on this episode! Learn more using the links below. Episode Links~~~~ ~ Calgary Counselling Centre~ Paska Bread Episode~ Limoncello Episode~~~~ Three Kitchens Podcast - a home cooking showCheck out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.comYou can support the show with a small donation at Buy Me A Coffee.Want to be a guest? We want to hear from you! Join us on our socials!Instagram @three_kitchens_podcastFacebook @threekitchenspodcastYouTube @threekitchenspodcastTikTok @threekitchenspodcastRate, review, follow, subscribe and tell your friends!

Send us a textRegular listeners know we love a cooking or baking challenge, and we've been known to bring home something totally new to us to experiment cooking with. On this episode Erin dives into an exploration of cassava root, also known as a yuca. This is a new one for us both, never having cooked with it before. Fair warning, results are mixed! Let's get into it. Erin roasts the raw cassava by first boiling it and then tossing it in oil and seasonings. They turned out not terrible, but a bit dry and too starchy for our taste. In our opinion, just eat potatoes. They're much better.  Or perhaps the cassava from the store wasn't fresh enough and just should have been eaten earlier. Who knows. She also tries a recipe called Pan de Yuca (cheese bread) using cassava flour. It's a bit like a small gluten-free cheese bun. These were pretty good fresh out of the oven, but they didn't keep well past the day they were made. We might make these again, knowing to eat them right away! You don't know how to cook with something new, or even whether you'll enjoy the flavour, until you try. Count on us to jump in and try anything! Episode Links~~~~~ Roasted Potatoes Recipe~ Pan de Yuca Recipe~ Fiddleheads Episode~ Tawâw Indigenous Cuisine Episode~ Artichoke Episode~~~~ Three Kitchens Podcast - a home cooking showCheck out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.comYou can support the show with a small donation at Buy Me A Coffee.Want to be a guest? We want to hear from you! Join us on our socials!Instagram @three_kitchens_podcastFacebook @threekitchenspodcastYouTube @threekitchenspodcastTikTok @threekitchenspodcastRate, review, follow, subscribe and tell your friends!

Send us a textWelcome to the 200th episode of Three Kitchens Podcast! In this episode, Heather finds many uses for the abundant harvest from her Romeo Cherry tree. Here's a rundown of recipes we're sharing in this episode: Chocolate Cherry Upside Down Cake - simply toss cherries in a little sugar and cornstarch, layer them in the bottom of the cake plan and pour the chocolate cake batter over top. Delicious! Cherry Vanilla Maple Shrub (drinking vinegar) - shrubs are a favourite of ours since we discovered them while recording our Speakeasy cocktail episodes. The combo of cherries and vanilla make an extremely good shrub. Cherry Shrub Manhattan Cocktail - put that shrub to good use in a classic Manhattan cocktail. So tasty. Cherry Bourbon BBQ Sauce - this BBQ sauce is on the sweeter side because of the fruit, and we loved it on grilled chicken. It would also be fantastic on a burger!  The Romeo Cherry tree is a hardy variety developed by the University of Saskatchewan. It's amazing how many cherries can be grown on this little tree! But you don't need to grow your own to make these awesome recipes - grab a bag of frozen cherries at the store and get busy!  Episode Links~~~~~ Speakeasy Shrub Episode~ Chocolate Cherry Upside Down Cake Recipe~ Upside Down Apple Cake Recipe~ Cherry BBQ Sauce Recipe~ Wildly Fucking Abundant Affirmation Cards from @mallorymusante~ Women Who Podcast Magazine~ University of Saskatchewan Fruit Program~~~~ Three Kitchens Podcast - a home cooking showCheck out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.comYou can support the show with a small donation at Buy Me A Coffee.Want to be a guest? We want to hear from you! Join us on our socials!Instagram @three_kitchens_podcastFacebook @threekitchenspodcastYouTube @threekitchenspodcastTikTok @threekitchenspodcastRate, review, follow, subscribe and tell your friends!

Send us a textJoin us in welcoming our first guest co-host, Megan Gaul from Partake Meal Planning and Wellness! Megan shares with us her mom's delicious Banana Chocolate Chunk Coffee Muffins, but this episode is so much more than a recipe. We chat about where our attitudes about food stem from, and how we can shift our thinking so we can enjoy the treats - like theses muffins made with real butter and white sugar - without guilt or worry. We also get some great meal planning tips from Megan to get organized for the week ahead. Are you, as the family member responsible for getting food into the table, the last on the list of priorities? Us too! If we plan our meals, it's a little easier to make ourselves, our dietary needs, goals and wishes, just as important in the mix along with everyone else.  Megan describes herself as a seasoned weight-maintenance warrior, coach and accountability partner. She offers personalized coaching to help her clients get on track and stay there!  She also hosts free weekly meal planning workshops on Instagram to help us all be more intentional with our meals. Check her out at www.partakemealplanning.com Episode Links~~~~~ Banana Chocolate Chunk Coffee Muffin Recipe ~ Partake Meal Planning~~~~ Three Kitchens Podcast - a home cooking showCheck out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.comYou can support the show with a small donation at Buy Me A Coffee.Want to be a guest? We want to hear from you! Join us on our socials!Instagram @three_kitchens_podcastFacebook @threekitchenspodcastYouTube @threekitchenspodcastTikTok @threekitchenspodcastRate, review, follow, subscribe and tell your friends!

Send us a Text Message.In our final episode of Season 4 of the podcast, we do a quick review of the past season and give a sneak peek into some of our plans for Season 5. Season 4 highlights: 11 months13 guests46 episodesat least as many recipes as episodes (some episodes features more than one)Erin chooses pickled peaches and grilled chicken thighs as one of her favourite episodes from Season 4.  Heather puts any of the recipes using juniper berries (sweet buns, shortbread...) at the top of her list. We're taking the month of August off for a much-needed break. We'll be back in September for Season 5.  We hope to welcome some of our fellow podcasters to sit in as guest hosts to share their recipes and stories. We'll continue searching out amazing guests to teach us all about their specialities and expertise. As always we'll be exploring cuisine from as many parts of the world as we can in our home kitchens and sharing those experiences with you. Keep up with us on socials over the break and be sure you're subscribed so you don't miss new episodes when they drop in the fall. Happy summer!  Three Kitchens Podcast - a home cooking showCheck out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.comYou can support the show with a small donation at Buy Me A Coffee.Want to be a guest? We want to hear from you! Join us on our socials!Instagram @three_kitchens_podcastFacebook @threekitchenspodcastYouTube @threekitchenspodcastTikTok @threekitchenspodcastRate, review, follow, subscribe and tell your friends!

Send us a Text Message.Ever wondered how to get that perfect, golden-brown crust and chewy texture on a soft pretzel? The secret lies in using food grade lye. Join us as we explore the process step-by-step, share tips for handling lye safely, and guide you through creating the most delicious pretzels you've ever tasted.A few safety tips for using lye: - Be sure it's food grade lye - Be careful not to touch the lye with bare hands - you might even want to wear gloves- Use a stainless steel pot- Add the lye to your water (not the other way around) - Be careful not to splash or lay utensils on your countertop- Wash everything you use well afterward We erred on the side of caution and used a fairly low concentration of lye for our water bath. It's a great way to ease into it and get comfortable with lye. If you're unsure about it you can also use baking soda instead of lye. We've got both methods in the recipe (linked below).    These pretzels are super easy to make and they bake up beautifully. Our pretzels ended up more like a pretzel bun, but we actually loved them that way. We sliced them open and made sandwiches with cream cheese, smoked salmon, capers and red onion.  It was the perfect lunch! Episode Links~~~~~ Pretzel Recipe~ Sourdough Bread with Larry Harris~ Pretzel episode using baking soda ~~~~ Three Kitchens Podcast - a home cooking showCheck out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.comYou can support the show with a small donation at Buy Me A Coffee.Want to be a guest? We want to hear from you! Join us on our socials!Instagram @three_kitchens_podcastFacebook @threekitchenspodcastYouTube @threekitchenspodcastTikTok @threekitchenspodcastRate, review, follow, subscribe and tell your friends!

Send us a Text Message.This week, Erin takes on a recipe for Scotch Eggs using quail eggs. It's a bite-sized version of this classic British pub fare and we are here for it!  After soft-boiling, Erin had to carefully peel the tiny quail eggs, which was a job in itself! Then they're wrapped in sausage meat, rolled in bread crumbs and then fried. Rather than deep frying, Erin pan-fried her Scotch Eggs and they turned out great. So if you're not sure about trying this one because you don't want the mess and smell of deep frying (you're not alone, we dislike it too!), don't let that stop you. You can totally make this at home. And they're delicious! We enjoyed these Scotch Eggs with a little pickled pearl onion, which we thought was the perfect accompaniment to this rich savoury snack. Find the recipe below.  MIDROLL FEATURE - Introducing the FEEL PodcastAre you ready to be part of normalizing conversations for women surrounding self-care, emotional health, healthy boundaries, and embracing all of our beautiful complex layers? Well, then you're in the right place. I'm Melissa Crook, host of the F.E.E.L Podcast, Finding Empowerment, Embracing Layers. Join me and my guests each Tuesday as we have these conversations and create supportive and authentic spaces to go on this journey together. Check out the FEEL Podcast at www.embracinglayers.com Episode Links~~~~~ Scotch Quail Eggs Recipe~ S2E Pub Night at Home ~~~~ Three Kitchens Podcast - a home cooking showCheck out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.comYou can support the show with a small donation at Buy Me A Coffee.Want to be a guest? We want to hear from you! Join us on our socials!Instagram @three_kitchens_podcastFacebook @threekitchenspodcastYouTube @threekitchenspodcastTikTok @threekitchenspodcastRate, review, follow, subscribe and tell your friends!

Send us a Text Message.Welcome to another zesty and refreshing episode of Three Kitchens Podcast! This week, we're diving into the sunny flavors of Italy as Heather makes limoncello from scratch and then uses it to make the most delicious lemon tiramisu. Follow along with us as we transform fresh lemons into this classic Italian liqueur. It's so easy and just the most refreshing after-dinner sip. But the lemony goodness doesn't stop there – we'll show you how to use your homemade limoncello to create a luscious and tangy lemon tiramisu that will surely become your new favourite dessert. And it's a no-bake recipe so perfect for summer.  Get ready for a citrusy adventure that will brighten up your kitchen and your taste buds!FEATURED IN OUR MIDROLL: THE BEACH SPEAKS PODCASTIs the beach calling out to you right now?  Do you love listening to the soothing sound of ocean waves and breathing in the salty air? Do you love the feeling of sand between your toes and the warm tropical breeze on your skin?  If so, grab a cool drink, relax in your beach chair, and tune in to The Beach Speaks - the podcast that shares stories about the beach and our connection to it. In this podcast, Paige Friend, host and fellow beach lover, shares inspiring conversations with guests, including authors, entrepreneurs, and travel experts—all with a deep connection to the beach. You'll also hear some of Paige's personal stories of her own beach adventures that will inspire you to reconnect with the beach, return to your soul, and re-imagine your life!New episodes are released bi-weekly wherever you enjoy your podcasts. Learn more about the show at www.thebeachspeaks.comEpisode Links~~~~~ Limoncello Recipe~ Lemon Tiramisu Recipe~ Oleo Saccharum Episode~ Oleo Saccharum Recipe~ Brown Cheese Episode~~~~ Three Kitchens Podcast - a home cooking showCheck out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.comYou can support the show with a small donation at Buy Me A Coffee.Want to be a guest? We want to hear from you! Join us on our socials!Instagram @three_kitchens_podcastFacebook @threekitchenspodcastYouTube @threekitchenspodcastTikTok @threekitchenspodcastRate, review, follow, subscribe and tell your friends!

Send us a Text Message.Welcome back to Three Kitchens Podcast as we inch closer to the end of Season 4! In this episode we dive into the wonderful world of food trends. Who better to guide us through this delicious journey than Wanda Baker, the Digital Editor & Marketing Communications Manager at Savour Calgary Food Magazine? Savour Calgary is a source of all things food-related in an around Calgary, Canada. It features stories of entrepreneurs, eaters, drinkers and distillers. Wanda Baker is a professional communicator, storyteller and conversation starter, and has been food blogging for many years as well. She joins us to chat about food trends, both current and from the past. We get into how chefs and restaurants inspire home cooking trends, and how those trends came about and circulated prior to today's social media landscape. We speculate about why some trends prove to have staying power and others are here today and gone tomorrow.We hope you enjoy this fun look at food trends! Be sure to check out Savour Calgary online, Wanda's recipe blog and all the other things we chatted about in this episode - links are below!  FEATURED IN OUR MIDROLL: WOMEN WHO PODCAST MAGAZINEIf you like this podcast so much you're thinking of launching your own show, pick up the latest issue of Women Who Podcast magazine and learn all about podcasting. Women Who Podcast magazine celebrates women independent podcasters from all over the globe. It's a place where their efforts are seen, their stories are heard, and their hard work is acknowledged. Women Who Podcast magazine strives to be a forum for fans and hosts to reach out to one another for support, collaboration, and inspiration. Visit womenwhopodcastmag.com and on Instagram @womenwhopodcastmagazineEpisode Links~~~~~ Savour Calgary Food Magazine~ Wanda Baker's Food Blog~ Baked Feta Pasta Recipe~ Jellied Salads Episode~ Vertical Farming Episode~ Flat bread and pork tenderloin using counter top appliances episode~ Three Kitchens Podcast - a home cooking showCheck out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.comYou can support the show with a small donation at Buy Me A Coffee.Want to be a guest? We want to hear from you! Join us on our socials!Instagram @three_kitchens_podcastFacebook @threekitchenspodcastYouTube @threekitchenspodcastTikTok @threekitchenspodcastRate, review, follow, subscribe and tell your friends!

Send us a Text Message.The star of this eisode is Norwegian brown cheese (Brunost as it is called in Norway). Leftover whey from the cheesemaking process is cooked down until is carmelized and turns this beautiful brown colour. The flavour is hard to describe. It's a bit caramelly, like butterscotch but with the subtle tang of goat cheese. You really have to taste it for yourself and we highly recommend you do.  Erin is telling us how to make a caramel sauce from brown cheese to accompany a delicious thin Norwegian pancake. You'd never know this perfect caramel sauce was made from cheese! And this simple, easy to make pancake (much like a crepe) is the best way to serve it up. We loved every bit of this. It's all so, so good.  You'll have to make it yourself because tasting is believing in this case. The entire plate will impress absolutely everyone who is lucky enough to be served.  Episode Links~~~~~ Springbank Cheese~ Thin Pancakes & Brown Cheese Caramel Sauce Recipe~ Making Cheese with Special Guest Alexis Cobham from Cheesemaker~ Sweet and Savory Pannekoeken Dutch Pancakes ~ Pannenkoeken Recipe~ Apple Pie Recipe~ North Wild Kitchen Instagram~ North Wild Kitchen Website~~~~ Three Kitchens Podcast - a home cooking showCheck out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.comYou can support the show with a small donation at Buy Me A Coffee.Want to be a guest? We want to hear from you! Join us on our socials!Instagram @three_kitchens_podcastFacebook @threekitchenspodcastYouTube @threekitchenspodcastTikTok @threekitchenspodcastRate, review, follow, subscribe and tell your friends!

Send us a Text Message.Yes, you read that title right. Let us explain! This week on Three Kitchens Podcast, Heather tells us about an article she read wherein the author states they prefer chocolate chip cookies without the chocolate chips. Sounds a little too plain for our tastes. Let's discuss what to add to these cookies as a chocolate chip alternative.  After trying two cookie recipes and a few different add-ins, Heather comes up with a recipe we liked a lot and two front runner add-ins: dried kiwi and chopped dates. These are both great alternatives to chocolate chips, especially if you like a chewy sweet, almost candy-like addition to your cookies. The kiwi was cut into small pieces and dehydrated not quite all the way to ensure they hold up to baking but keep a little moisture in them. The seeds in the fruit add a nice texture, too. Dried dates were chopped into small pieces and then tossed lightly with cinnamon before adding them into the cookies. These got a sprinkle of sesame seeds before placing them in the oven. If you like raisin cookies, you'll love date cookies!  What would you put in your chocolate chip cookies instead of chocolate chips? BONUS COOKIES! Erin tells us about an amazing Norwegian shortbread cookie made with dandelion flowers. She also made them with juniper berry. We adored them both!   Episode Links~~~~~ Bon Appetit Article: What is a Chocolate Chipless Cookie?~ Kiwi Cookies Recipe ~ North Wild Kitchen~~~~ Three Kitchens Podcast - a home cooking showCheck out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.comYou can support the show with a small donation at Buy Me A Coffee.Want to be a guest? We want to hear from you! Join us on our socials!Instagram @three_kitchens_podcastFacebook @threekitchenspodcastYouTube @threekitchenspodcastTikTok @threekitchenspodcastRate, review, follow, subscribe and tell your friends!

Send us a Text Message.This week's podcast guest is Julia Kraemer from the Leftovers Foundation, a Canadian non-profit on a vital mission to reduce food waste and enhance food access.The foundation rescues perfectly edible food destined for landfills, thereby preventing greenhouse gas emissions and delivering this food to those in need through the work of dedicated volunteers.Julia sheds light on the critical issues of food security and insecurity, revealing that nearly 9 million Canadians face some level of food insecurity, driven by income inequality and lack of access. Astonishingly, one-third of the food wasted in Canada could feed every Canadian experiencing hunger. Julia's insights and the impactful work of Leftovers offer valuable lessons on a global issue.She also helps us understand the environmental impact of food waste.  Food rotting in landfills produces methane 25 times as potent as CO2 at trapping heat in the atmosphere. If global food waste was a country, it would be the third greatest greenhouse gas emitter in the world! We learned so much from Julia about these important issues and how organizations like Leftovers are doing amazing work to help bridge the gap. You can learn more about Leftovers and the important work they do on their website and social media accounts (links below). Big big thanks to Julia and the Leftovers Foundation for being our guest and sharing these important messages.  Episode Links~~~~~ Leftovers Foundation Website~ Leftovers on Instagram~ Leftovers on Facebook~ Highfield Farm~ Regenerative Agriculture: Growing Food for the Community (An Interview with the Highfield Regenerative Farm)~ Loop Resource~~~~ Three Kitchens Podcast - a home cooking showCheck out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.comYou can support the show with a small donation at Buy Me A Coffee.Want to be a guest? We want to hear from you! Join us on our socials!Instagram @three_kitchens_podcastFacebook @threekitchenspodcastYouTube @threekitchenspodcastTikTok @threekitchenspodcastRate, review, follow, subscribe and tell your friends!

Send us a Text Message.In today's delicious Three Kitchens Podcast episode, Erin is rolling up her sleeves and getting her hands floury as she learns to make a sumptuous Fig and Goat Cheese Tart from scratch. As we all know, an open-faced tart is perfect for impressing guests at a dinner party or indulging in a gourmet treat at home. Full disclosure: we'd never cooked or baked with fresh figs before. In fact, we're not even sure we'd ever eaten one! Since one of our favourite things to do on the podcast is experiment with something new to us, bring on the figs!!Erin starts with the base, covering the essential ingredients and tools you'll need for the perfect buttery tart crust. This is something she knows well and has great tips for making the perfect crust. Next, she explores the harmonious pairing of sweet, caramelized figs and creamy goat cheese, explaining how these ingredients together create a tart that's not only visually stunning but also bursting with flavour. We'll also discuss variations and tips for making this recipe your own, including additions like honey and nuts. Whether you're a seasoned baker or a complete novice, this episode has something for everyone. So grab your apron and join us for a fun and educational episode that will leave your taste buds tingling and your kitchen smelling divine.Scroll down for all the links to things we've chatted about in this episode, our social accounts, how to connect with us and support the show! Episode Links~~~~~ Fig & Goat Cheese Tart Recipe~ Springbank Cheese~ Salt Fat Acid Heat by Samin Nosrat~ No-Bake Chocolate Tart Recipe~ No-Bake Chocolate Tart Episode~ Island of Missing Trees by Elif Shafak ~~~~Episodes Mentioned in the Midroll~ S1 E19 The Great Scape (Garlic Scape Recipes)~ S2 E11 Persimmon Puddin'~ S3 E3 Appetizer Flower (Stuffed Zucchini Blossoms)~ Three Kitchens Podcast - a home cooking showCheck out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.comYou can support the show with a small donation at Buy Me A Coffee.Want to be a guest? We want to hear from you! Join us on our socials!Instagram @three_kitchens_podcastFacebook @threekitchenspodcastYouTube @threekitchenspodcastTikTok @threekitchenspodcastRate, review, follow, subscribe and tell your friends!

Send us a Text Message.This week on the podcast, we're making dinner as easy as possible - and the clean-up, too - with a sheet pan dinner. Sheet pan dinners are one of the easiest ways to cook a meal. Think busy weeknights or feeding a small crowd. By putting veggies and protein on the same pan and roasting it all at once, you're making dinner a breeze. Heather goes back to a tried and true recipe for a potatoes, sausage and apple sheet pan dinner so easy even her kids can make this one. The addition of apple cider vinegar toward the end of the cook time gives it a nice zing.  She also tried a recipe that is new to her, a chicken tika sheet pan dinner. The chicken is marinated in yogurt and spices, and then cooked with cauliflower, potatoes and chickpeas. Serve with rice and top with yogurt or tzatziki and slices of quick pickled red onion. She and Erin agree it could have a little more spice, but it's a sheet pan dinner worth having in your back pocket.   Episode Links~~~~~ Chicken Tika Sheet Pan Recipe~ Sausage and Apple Sheet Pan Recipe~ Dinner, A Love Story Cookbook~ Roasted Chickpeas~ An Introduction to Caribbean Cooking with Chris De La Rosa of CaribbeanPot.com~~~~ Three Kitchens Podcast - a home cooking showCheck out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.comYou can support the show with a small donation at Buy Me A Coffee.Want to be a guest? We want to hear from you! Join us on our socials!Instagram @three_kitchens_podcastFacebook @threekitchenspodcastYouTube @threekitchenspodcastTikTok @threekitchenspodcastRate, review, follow, subscribe and tell your friends!

Send us a Text Message.This week on the podcast we welcome Andy De Santis, a Registered Dietician specializing in fatty liver disease. If you're not familiar with this health concern, you're not alone, but Andy tells us it is extremely common among adults. And there's no medication to treat it. Thankfully, we can improve our liver health, and avoid or even reverse fatty liver disease, with changes to our diet. Fatty liver disease means that you have fat inside your liver that can, over time, affect liver function and cause liver injury. Andy's philosophy is not to drastically change the diet through elimination. He's more likely to suggest a good balance of healthy foods, while still enjoying the things you love to eat in moderation.  Here are three food categories Andy suggests as a starting point for good liver health:healthy fats, like avocado and nutslegumes like beans and lentilsfatty fish like salmon He has lots of great advise for us to ensure our bodies are metabolizing fat the way they should and therefore avoiding or improving fatty liver. Andy also gives helpful tips for making and sticking with any changes to our diet. We all know it can be challenging, especially if those things we should be eating are not our favourites or require a little extra work to prepare.  For more information on eating for fatty liver and overall good health, please use the links below to follow Andy on social media, check out his blog for tips and recipes, and don't forget to look into the numerous books he has written on eating for good health.  Big thank you to Andy for being our guest on the show! Episode Links~~~~~ Article: The Best Foods for Fatty Liver Disease~ Andy De Santis on Instagram~ Andy De Santis Website~ Interview with Alberta Pulse Growers~ Pulse Recipes~ Roasted Chickpea Recipe~~~~ Three Kitchens Podcast - a home cooking showCheck out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.comYou can support the show with a small donation at Buy Me A Coffee.Want to be a guest? We want to hear from you! Join us on our socials!Instagram @three_kitchens_podcastFacebook @threekitchenspodcastYouTube @threekitchenspodcastTikTok @threekitchenspodcastRate, review, follow, subscribe and tell your friends!

Send us a Text Message.This week on the podcast, Erin is taking us along down a rabbit hole called Matrimonial Cake. She found a variety of recipes in an old recipe box that had belonged to her great grandmother. Some of these recipes originated during the great depression early in the 20th century. Depression-era recipes are often modified to suit food rations or lack of resources to purchase the ingredients for a more classic cake recipe. There was also a fun tradition with matrimonial cake: single girls take a small piece home from the wedding and place it under their pillow with the hope of dreaming of their future husband. Heather recalls doing this as a young girl attending weddings of older family members. We don't actually know if anyone still does this!  Anyway, the matrimonial cake Erin makes for us was from her great grandmother's  hand-written recipe. It is essentially a date square - delicious moist date filling between layers of oatmeal crumble. She also adapts the recipe to include her own rhubarb and rose water filling. They were both absolutely delightful. Whether or not you call it matrimonial cake (in fact, we question whether it should even be in the cake category), you cannot go wrong with these squares. They're easy to make, it's easy to adapt the filling to your tastes, and they're a real crowd pleaser. Enjoy!  Episode Links~~~~~ Matrimonial Cake Recipe~ Rhubarb Oatmeal Bars Recipe~ Recipe Box~~~~ Three Kitchens Podcast - a home cooking showCheck out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.comYou can support the show with a small donation at Buy Me A Coffee.Want to be a guest? We want to hear from you! Join us on our socials!Instagram @three_kitchens_podcastFacebook @threekitchenspodcastYouTube @threekitchenspodcastTikTok @threekitchenspodcastRate, review, follow, subscribe and tell your friends!