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Three Kitchens Podcast

Food & Cooking Podcasts

Tired of cooking the same old things? Same! So, let's get inspired for our next cooking adventure! Whether you enjoy cooking or just like good food, join us every Tuesday as we share recipes and ideas for making food we love in our own home kitchens.

Location:

Canada

Description:

Tired of cooking the same old things? Same! So, let's get inspired for our next cooking adventure! Whether you enjoy cooking or just like good food, join us every Tuesday as we share recipes and ideas for making food we love in our own home kitchens.

Language:

English


Episodes
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Chocolate Chip Cookies without Chocolate Chips

6/18/2024
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 show Check out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.com You 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_podcast Facebook @threekitchenspodcast YouTube @threekitchenspodcast TikTok @threekitchenspodcast Rate, review, follow, subscribe and tell your friends!

Duration:00:27:21

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Reducing food waste & increasing food access - with Guest Julia Kraemer from the Leftovers Foundation

6/11/2024
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 show Check out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.com You 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_podcast Facebook @threekitchenspodcast YouTube @threekitchenspodcast TikTok @threekitchenspodcast Rate, review, follow, subscribe and tell your friends!

Duration:00:31:33

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Fresh Fig & Goat Cheese Tart

6/4/2024
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 show Check out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.com You 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_podcast Facebook @threekitchenspodcast YouTube @threekitchenspodcast TikTok @threekitchenspodcast Rate, review, follow, subscribe and tell your friends!

Duration:00:25:13

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Sheet Pan Dinners Make Cooking (and Clean-up) a Breeze

5/28/2024
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 ~ Dinner, A Love Story Cookbook ~ An Introduction to Caribbean Cooking with Chris De La Rosa of CaribbeanPot.com ~~~~ Three Kitchens Podcast - a home cooking show Check out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.com You 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_podcast Facebook @threekitchenspodcast YouTube @threekitchenspodcast TikTok @threekitchenspodcast Rate, review, follow, subscribe and tell your friends!

Duration:00:20:33

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Nutrition for Fatty Liver Disease and Overall Health with Guest Andy De Santis, Registered Dietician

5/21/2024
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: 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 show Check out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.com You 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_podcast Facebook @threekitchenspodcast YouTube @threekitchenspodcast TikTok @threekitchenspodcast Rate, review, follow, subscribe and tell your friends!

Duration:00:39:36

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Depression-Era Matrimonial Cake (AKA Date and Rhubarb Squares)

5/14/2024
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 show Check out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.com You 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_podcast Facebook @threekitchenspodcast YouTube @threekitchenspodcast TikTok @threekitchenspodcast Rate, review, follow, subscribe and tell your friends!

Duration:00:23:17

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Stretch your grocery dollar: creative uses for stems, peels, wilting herbs and more

5/7/2024
Send us a Text Message. This week we're talking about making use of every bit of produce, from potato peels and mushy bananas, to wilted herbs and dairy on the verge of its best-before date. This episode of Three Kitchens Podcast will help you stretch your dollar by suggesting ways of tossing less out into the compost or trash bin and getting more from the groceries you buy. 1. Obviously, composting is a better option than sending things to the landfill. If you don't have time or energy to do anything else with those odds, ends, peels, etc, toss them in a compost bin. 2. The easiest way to use up bits and pieces of produce is to make broth. We like to keep a container specifically for this purpose in the freezer. 3. We have awesome ideas for using up peels from carrots, potatoes, citrus fruit and garlic. 4. We even have suggestions for using up that milk that is on the verge of going bad, or those sad wilted herbs. Enjoy these ideas for making the most of your groceries! And check out the many other things we talk about in this episode in the links below. Episode Links ~~~~ ~ How to Breakdown a Whole Chicken into 9 Pieces ~ Arroz con Pollo Recipe ~ S3 E7 Arroz con Pollo (Costa Rican Chicken and Rice) Episode ~ Making Garlic Powder from Garlic Peels ~ Potato Peel Chips Recipe ~ Candied Carrot Cake Topper ~ Oleo Saccharum Recipe ~ S4 E29 Oleo Saccharum - Lemon Syrup from Peels Episode ~ Broccoli & Tomato Salad Recipe ~ Basic Broth Recipe ~ Rotisserie Prime Rib with Herb Paste Recipe ~ S3 E29 BBQ Competitions and Rotisserie Prime Rib with Guest, Ryan Sanderson, from Eat More BBQ Podcast ~ Julie's Crockpot Carnitas Recipe Three Kitchens Podcast - a home cooking show Check out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.com You 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_podcast Facebook @threekitchenspodcast YouTube @threekitchenspodcast TikTok @threekitchenspodcast Rate, review, follow, subscribe and tell your friends!

Duration:00:29:56

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Baking Ciabatta Bread from Scratch

4/30/2024
Send us a Text Message. On this episode of Three Kitchens Podcast, Erin is again baking bread. This time it's the Italian sandwich bread, ciabatta. This is her first time trying this recipe and she's got some great tips for you if this is also your first time baking ciabatta. Ciabatta bread was first baked in 1982 by Arnaldo Cavallari in response to a concern he and other Italian bakers had about the popularity of sandwiches made from baguettes imported from France. They wanted an Italian alternative for sandwiches and so the recipe for ciabatta came about. Ciabatta is created with a soft, wet dough made with high gluten flour. Baking ciabatta takes a little bit of planning and preparation as you need to begin with a yeast starter (similar to sour dough), which you make the day before. It's a very wet dough (Erin likens it to cake batter), and it takes some work to form a ball of dough. Erin gives some good tips for working with it to make buns or loaves. Once you have your basic bread dough, you can add herbs or whatever you like. Erin made two varieties for us - one with sundried tomatoes and the other with sliced olives. Finally, she placed a pan of hot water in the oven while baking. It was a soft, fluffy and delicious bread, perfect for toast, a quick pizza or your favourite sandwich. Store-bought ciabatta bread absolutely does not compare to the home-baked stuff. It was amazing and well worth the effort. Episode Links ~~~~ ~ Ciabatta Bread Recipe ~ Fluffy Focaccia Bread Recipe ~ You Gotta Focaccia S1 E15 ~ Baking Sourdough Bread with Guest, Larry Harris S3 E25 ~~~~ Three Kitchens Podcast - a home cooking show Check out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.com You 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_podcast Facebook @threekitchenspodcast YouTube @threekitchenspodcast TikTok @threekitchenspodcast Rate, review, follow, subscribe and tell your friends!

Duration:00:26:31

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Hey Artichoke, is this a Joke? (An Experiment with Fresh Artichokes)

4/23/2024
Send us a Text Message. In this Three Kitchens Podcast episode, we take on the fresh artichoke, and the results are, well, you'll see. It may be that the artichokes imported to our corner of the Canadian Prairies are sub-par. Perhaps they're harvested too soon or they're actually old. We're not sure, but we do know that the ones Heather attempted to roast for us had basically no "meat" to them. So, we reluctantly have to file this one away in the FAILS category of home cooks recipe testing. However, a cooking fail often makes for an entertaining podcast episode. We hope so, anyway! We always have fun even if the recipe doesn't work out in our favour. If you're lucky enough to get decent artichokes where you live and are new to cooking them, you can still learn a few things about artichokes from this episode: Heather tells us about a quick recipe for baked canned artichoke hearts that simply involves topping them with a butter, parmesan cheese, breadcrumb and roasted lentil mixture and heating them through until the topping is golden. You get the artichoke flavour without the risk of getting a dud of a fresh artichoke. Check the links below for past episodes and other random things we referenced in this episode. Episode Links ~~~~ ~ Antipasto Salad Recipe ~ Canadian Growing Zones ~~~~ Three Kitchens Podcast - a home cooking show Check out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.com You 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_podcast Facebook @threekitchenspodcast YouTube @threekitchenspodcast TikTok @threekitchenspodcast Rate, review, follow, subscribe and tell your friends!

Duration:00:25:54

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Cooking Lentils, Peas and Beans, with guest Debra McLennan from Alberta Pulse Growers

4/16/2024
Send us a Text Message. Get ready to learn a whole lot from this episode's guest, Debra McLennan from the Alberta Pulse Growers Commission. Pulses are the dry edible seeds of pod plants in the legume family. Pulses include field peas, dry beans, lentils and chickpeas and are high in protein and fibre and low in fat. The Alberta Pulse Growers is an organization representing 5,400 growers of field pea, dry bean, lentil, chickpea, faba bean and soybean in Alberta. And Debra herself is the Food & Nutrition Coordinator with the organization. She knows everything there is to know about growing pulses and bringing them into our diets through cooking and baking. As she says, she's teaching us the basics in this episode, so obviously there's lots more to know! We learned you can add pureéd lentils to a muffin batter and nobody will suspect they're in there! You've got delicious, moist, protein-packed baked treats ready to fuel your adventures or keep you going between meals. We made two muffin recipes from the Alberta Pulse Growers website, Orange Cranberry and Pumpkin Chai - both were fantastic! Visit their website for these any many more amazing recipes! We also tried roasting lentils to use as a crunchy flavourful salad topper or snack. Try them in place of or mixed with breadcrumbs in any recipe, or added to granola (there's a great granola recipe on the Alberta Pulse Growers website, too). We can't wait to introduce more pulses to our meals and make the most of this locally-grown, nutritious and affordable ingredient. Keep scrolling for links to the Alberta Pulse Growers, as well as other things we chatted about in this episode. Episode Links ~~~~ ~ Alberta Pulse Growers Website ~ Alberta Pulse Growers on Instagram ~ Braiding Sweetgrass Book ~~~~ Three Kitchens Podcast - a home cooking show Check out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.com You 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_podcast Facebook @threekitchenspodcast YouTube @threekitchenspodcast TikTok @threekitchenspodcast Rate, review, follow, subscribe and tell your friends!

Duration:00:37:54

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Yellow Dahl Soup with Roasted Tomato & Avocado Toast

4/9/2024
Send us a Text Message. This week on Three Kitchens Podcast, Erin makes a great soup and sandwich for lunch. This Yellow Dahl Soup has a broth base (she used beef but you could do a veg broth or even just water) and is seasoned with cumin, turmeric, garlic, chilli, ginger and shallots. It's a great budget-friendly soup packed with protein from the lentils and flavour from all those add-ins. The toast Erin made started with fresh sourdough bread (if you're interested, scroll down for a link to our sourdough bread baking episode). She piled it with sumac roasted tomatoes, a garlic and tahini yogurt and avocado. Yum! It's the perfect thing to enjoy next to that delicious soup. These recipes are easy to make (just use store-bought bread if you're not a baker) and so warm and comforting. We loved all of it. High fives all around! And if you want to learn more about cooking with pulses (lentils, beans and peas), join us for our episode on April 16, 2024. Our guest Debra McLennan from the Alberta Pulse Growers teaches us all about how these products are grown, and how we can all incorporated them into our cooking and baking. Happy cooking, friends! Episode Links ~~~~ ~ Yellow Dahl Soup Recipe ~ Roasted Tomato & Avocado Toast Recipe ~ Lamingtons - An Australian Sponge Cake Episode ~ Amba Sauce Recipe ~ A Pia Sandwich Called Sabich Episode ~ Baking Sourdough Bread with Guest Larry Harris Episode ~ An Introduction to Caribbean Cooking with Chris DeLa Rosa of Caribbeanpot.com Episode ~ Salt Preserved Lemons Episode ~ Salt Preserved Lemons Recipe ~ All About Tea (Plus Pretty Toast) Episode ~~~~ Three Kitchens Podcast - a home cooking show Check out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.com You 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_podcast Facebook @threekitchenspodcast YouTube @threekitchenspodcast TikTok @threekitchenspodcast Rate, review, follow, subscribe and tell your friends!

Duration:00:26:36

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Oleo-Saccharum - Lemon Syrup from Peels, PLUS Delicious Drinks

4/2/2024
Send us a Text Message. This episode takes us back to one of our favourite fruits, the mighty lemon. We adore lemons in so many ways, both sweet and savoury. Oleo-Saccharum is a syrup made from lemon peels. This is great if you are making a recipe using lemon juice and then don't quite know what to do with the peels. Here is a solution that keeps the peels out of the compost bin, and you end up with a delicious sweet and zingy syrup. And you can also use any citrus fruit you love - oranges, grapefruit, lime, or a combination of any of these! Oleo-Saccharum is made by marinating citrus peels in sugar until you have a syrup to strain out (about 24 hours). It doesn't make a lot, but the flavour is intense. It is commonly used in cocktails, it can also be drizzled over roasted veggies or on ice cream. We used it for drinks, one cocktail and one non-alcoholic mocktail. Erin made a White Linen Mocktail using non-alcoholic gin, oleo-saccharum, rose water, cucumber and soda. Heather made an Oleo Lemon Drop Martini with vodka, oleo-saccharum, and cointreau. Give Oleo-Saccharum a try and let us know what you make with it! Episode Links ~~~~ ~ Oleo-Saccharum Method ~ White Linen Mocktail Recipe ~ Lemon Drop Martini Recipe ~ Cool as a Cucumber Cocktail ~ SPEAKEASY Bonus mini-series by Three Kitchens Podcast ~ Salted Lemons Recipe ~ Salted Lemons Episode ~ Shrub Recipe ~ Juniper Berry Buns Recipe ~ Juniper Berry Buns Episode ~~~~ Three Kitchens Podcast - a home cooking show Check out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.com You 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_podcast Facebook @threekitchenspodcast YouTube @threekitchenspodcast TikTok @threekitchenspodcast Rate, review, follow, subscribe and tell your friends!

Duration:00:24:09

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Interview with ALLPA Vertical Farm : Urban Farmers Growing Microgreens and Basil

3/26/2024
Send us a Text Message. In this episode we’re learning about growing microgreens and herbs in a hydroponic vertical farm. Andrey Salazar and Guillermo Borges from ALLPA Vertical Farms in Calgary, Alberta, share the story of how they became urban farmers. As they explain, it takes a lot of hard work, some trial and error, specialized technical expertise and a little luck. Vertical farming is the practice of growing crops in vertically stacked layers. In the ALLPA farm, stacks are 14 feet high. The environment is carefully controlled for optimal temperature and light, and the plants are fed exactly the nutrients they need for growth, nutrition and amazing flavour. This episode first came about when Erin bought ALLPA living basil at the local market and declared it the best basil she had ever eaten. The pesto from this basil is absolutely fantastic! We’ve since been adding microgreens into our sandwiches, on burgers, as side salad, you name it. Any place you’d normally add lettuce (think tacos or wraps), microgreens will give more flavour and extra nutrition. The radish microgreens may be our favourite - they’re spicy and add a nice kick to everything. In the second half of the episode we give you some ideas for incorporating microgreens into your meals. If you’re in Alberta, please give ALLPA a try (check their website for locations). But wherever you happen to be, we encourage you to source a local grower of microgreens. You won’t be sorry! Episode Links ~~~~ ~ ALLPA Vertical Farms Website ~ ALLPA Products : Where to Buy ~ Egg Salad with Radish Microgreens ~ Beef & Baby Bok Choy Stir Fry ~~~~ Three Kitchens Podcast - a home cooking show Check out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.com You 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_podcast Facebook @threekitchenspodcast YouTube @threekitchenspodcast TikTok @threekitchenspodcast Rate, review, follow, subscribe and tell your friends!

Duration:00:30:04

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Jellied Salads So Beautiful and Delicious You Will Actually Want Them On Your Easter Table

3/19/2024
Send us a Text Message. We're tackling that most divisive food trend, the jellied salad, on the podcast this week. While we draw the line at anything containing meat products, we do enjoy a pretty fruit or vegetable jell-o mold, and we have a few recipes that may turn those haters into jellied salad lovers. If you're new to making them, it may be helpful to know the terms jellied and jell-o may be used interchangeably in recipes.They may be made with fruit flavoured Jell-o brand powder or with plain unflavoured gelatine. If you read a recipe closely, you'll be fine. Erin made a lime jell-o with shredded cabbage and carrot, which we both remember fondly from childhood. It's still a delicious salad! She also experimented with a type of jellied vinaigrette to serve on a Waldorf salad. It needed work, but we agreed there is potential there. And it's beautiful on the plate! Heather made an old favourite, the sunshine salad. It's lemon jell-o with carrot and pineapple and we love it. She also experimented with a fruity layered salad. One layer had sour cream blended with the jell-o and we quite liked this one too. It's time to bring back the jellied salad. They'll make a stunning and colourful centrepiece on your Easter table this year. And hey, you can avoid talking about politics with your family because everyone will be talking about your jellied creation instead! Win-win all around. Episode Links ~~~~ ~ Sunshine Salad Recipe ~ Hurricane Jello Shots Recipe ~ SPEAKEASY Jello Shots Episode ~ Vintage Recipes with Chef Kiki Coll Episode ~ Grandma's Green Salad Recipe ~ Cranberry Raspberry Layered Jello Recipe ~ Waldorf Cider Salad Recipe ~~~~ Three Kitchens Podcast - a home cooking show Check out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.com You 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_podcast Facebook @threekitchenspodcast YouTube @threekitchenspodcast TikTok @threekitchenspodcast Rate, review, follow, subscribe and tell your friends!

Duration:00:38:05

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Empanadas - Revisiting Argentina's Delicious Stuffed Pastry with a New Lamb Filling

3/12/2024
Send us a Text Message. In this podcast episode we revisit the empanada - a dish we first made a couple of years back. Erin made a filling inspired by an Icelandic lamb soup she loves to make. It made a delicious empanada filling. Even the people in your life who claim to not love lamb will like this, we're sure of it. Not to mention rutabaga. That's in there too! We got into quite a discussion about boiling eggs. There are so many methods, it's quite exhausting. But, we think hard boiled egg is an essential ingredient in empanada filling. So however you manage it, add chopped boiled egg into your empanadas. You'll love it too. The second half of this episode is a re-play of the original empanada episode from the vault when Erin made empanadas with a beef filling. We go through making the dough, prepping the filling and of course, folding your beautiful little bundles of deliciousness. Let's all go make empanadas! Episode Links ~~~~ ~ Lamb Empanada Recipe ~ Francis Mallman's Beef-and-Onion Empanadas Recipe ~ Chicken Empanada Filling ~ Our New Year's Menu (Appetizers and Cocktail Recipes) ~ Icelandic Lamb Soup Recipe ~ Cooking with Alberta Lamb from Whispering Cedars Ranch Episode ~ Interview with Alberta Lamb Farmers from Whispering Cedars Ranch Episode ~ Salt Fat Acid Heat by Samin Nosrat ~~~~ Three Kitchens Podcast - a home cooking show Check out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.com You 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_podcast Facebook @threekitchenspodcast YouTube @threekitchenspodcast TikTok @threekitchenspodcast Rate, review, follow, subscribe and tell your friends!

Duration:00:34:06

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Pork Tenderloin & Za'tar Flatbread Using Countertop Appliances

3/5/2024
Send us a Text Message. This week on the podcast, Heather shares two recipes using low-energy countertop appliances. You don't always need to heat a whole oven to make delicious recipes. First up is a Pork Tenderloin using the Zero Minute Pressure Cooker Method. This cut of meat can be tricky to prepare. It's easy to over-do it and dry it out. This method for pork tenderloin comes from the website pressurecookerrecipes.com (link below) and it's called the Zero Minute Method because you literally set your InstantPot cooking time to zero minutes. The time it takes to come up to pressure and then release that pressure is all the time you need to cook the tenderloin. Pay attention to the internal temperature of your tenderloin and you've got a nicely cooked moist piece of pork for dinner. The second recipe is included in a recipe booklet that comes with the Wonder Oven, a multi-use countertop oven. It's a simple flatbread recipe that you can top whichever way you like. We tried it according to the recipe booklet, which adds za'tar spice into the dough and tops the flatbread with caramelized onion. It's easy to make and if you've made your caramelized onions earlier, takes very little time. Episode Links ~~~~ ~ Pressure Cooker Zero-Minute Pork Tenderloin Recipe ~ Wonder Oven Flatbread Recipe ~ Pressure Cooker Recipes.com ~ Past Episode: BBQ Competitions and Rotisserie Prime Rib with Ryan Sanderson from Eat More BBQ Podcast ~ Rotisserie Prime Rib with Herb Paste Recipe Three Kitchens Podcast - a home cooking show Check out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.com You 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_podcast Facebook @threekitchenspodcast YouTube @threekitchenspodcast TikTok @threekitchenspodcast Rate, review, follow, subscribe and tell your friends!

Duration:00:29:19

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Learning History Through a Unique Community Cookbook, with Guest Sarah Morgan from Cooking with the First Ladies

2/27/2024
Send us a Text Message. In this Three Kitchens episode, we welcome Sarah Morgan, historian, researcher and recipe tester behind the Cooking with the First Ladies Instagram account. When she happened upon a cookbook of recipes attributed to First Ladies of the United States, Sarah began her journey of learning about the wives of American Presidents through their favourite recipes. It's learning about history through cooking, and we love that. Sarah joins Erin and Heather to chat about this project, how it came about and some of the many recipes she has tried from the First Ladies Cookbook. Through her Instagram account, Sarah shares what she's learned about the women themselves and their role in not only the White House. Community cookbooks began as a way for women to come together, share recipes and to support a common fundraising cause. In the United States, the first of these charity cookbooks was published and sold in 1864 to subsidize medical costs for Union soldiers injured in the Civil War. And it seems the First Ladies of the White House were not to be left out of this tradition (or perhaps someone compiling the book on their behalf). Sarah recommended we try two classic American recipes from the First Ladies cookbook for this episode: Pat Nixon's Meatloaf and Mamie Eisenhower's Fudge. Pat's meatloaf has origins in war time, as she herself set the example and encouraged Americans to ration food and do with less. Meatloaf, of course, is a recipe developed to stretch ground meat a little farther. Mamie's fudge is what you would call cheater fudge because it is intended to be easy and quick to make at home and includes marshmallow, which is not in a traditional fudge recipe. It was apparently a favourite of President Eisenhower. Sarah has begun a new focus on her Instagram account, testing the recipes from another group of fascinating American women in history, the Calutron Girls. These women worked on the Manhattan Project by operating the calutron machine at Oak Ridge Tennessee (1943-45). Again, she's sharing a snapshot of community life through a cookbook compiled by a unique group of interesting women. Please show your support by following Sarah on Instagram @cookingwiththefirstladies - we guarantee you'll learn a lot about history and food! Scroll for all the links mentioned in this episode! Episode Links ~~~~ ~ Cooking with the First Ladies Instagram ~ National First Ladies Library ~ Cooking with the First Ladies Website ~ Meatloaf Recipe ~ Three Kitchens Podcast - a home cooking show Check out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.com You 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_podcast Facebook @threekitchenspodcast YouTube @threekitchenspodcast TikTok @threekitchenspodcast Rate, review, follow, subscribe and tell your friends!

Duration:00:38:38

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A Philly Cheesesteak Sandwich & Broccoli Tomato Salad

2/20/2024
Send us a Text Message. This episode of Three Kitchens Podcast came about when Erin decided it was time to figure out how to cook with inside round, outside round and sirloin cuts of beef. These cuts are lean and tender, and there's a real possibility of overcooking these cuts. A Philly cheesesteak sandwich is made from thinly sliced pieces of steak and melted cheese in a long hoagie roll. A popular regional fast food, it has its roots in the U.S. city of Philadelphia, Pennsylvania. It originated in the 1930s when a hot dog vendor created the cheesesteak sandwich and discovered it was a popular menu item. The cheese is usually provolone or American cheese. There is sometimes onions or bell peppers as well. Erin decided to make us a salad to go along with our sandwiches. This one is chopped broccoli, tomatoes, feta cheese, and hazlenuts with a vinaigrette dressing. It's simple and delicious, a perfect salad to make ahead and have ready to enjoy with your cheesesteak. Links for recipes and any episodes mentioned in this episode are listed below. If you or someone you know would make the perfect podcast guest, send us an email at threekitchenspodcast@gmail.com! Episode Links ~~~~ ~ Philly Cheesesteak Sandwich Recipe ~ Broccoli Tomato Salad Recipe ~ Chatsworth Farm ~ Interview with Charlotte Waysalik ~ Vietnamese Sub Episode ~~~~ Three Kitchens Podcast - a home cooking show Check out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.com You 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_podcast Facebook @threekitchenspodcast YouTube @threekitchenspodcast TikTok @threekitchenspodcast Rate, review, follow, subscribe and tell your friends!

Duration:00:28:06

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No-Bake Chocolate Tart for Valentine's Day (Gluten-Free, Vegan)

2/13/2024
Send us a Text Message. This Three Kitchens Podcast episode is released the day before Valentine's Day. If you need a last-minute dessert idea, guaranteed to impress your Valentine, or anyone else for that matter, we've got a recipe for you. It's an easy no-bake chocolate tart that also happens to tick a bunch of other boxes - gluten-free, dairy-free, eggless, and vegan. If that's not enough to sway you, it's also just plain yummy. Heather and Erin get a little sidetracked trying to determine the different definitions for tarts versus pies. It's all clear as mud, folks, but fun to talk about even if we didn't solve the mystery. Nevertheless, this tart is easy to make with only a few ingredients and no baking. The crust for this tart is almond flour, cocoa and coconut oil. The tart filling is made with chocolate, coconut milk and raspberry preserves. Then you can decorate with beautiful fresh fruit on top. Easy peasy. Just a few hours in the fridge and it's set and ready to serve. Voila! Episode Links ~~~~ ~ Chocolate Tart Recipe ~Beautiful Booze Episode ~ Old Fashioned Valentine cocktail recipe ~ Strawberry Love cocktail recipe ~ Pie vs Tart from Pastry Chef Online ~~~~ Three Kitchens Podcast - a home cooking show Check out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.com You 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_podcast Facebook @threekitchenspodcast YouTube @threekitchenspodcast TikTok @threekitchenspodcast Rate, review, follow, subscribe and tell your friends!

Duration:00:23:48

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Brunch Recipes with Guest, Deborah Johnson, Author of On Rising: Recipes & Rituals for Joyful Mornings

2/6/2024
Send us a Text Message. This week on Three Kitchens Podcast, we welcome our first guest of 2024, Deborah Johnson, author of On Rising: Recipes and Rituals for Joyful Mornings. Deborah realized a life-long dream when she published this gorgeous book full of breakfast and brunch recipes, and guidance for creating a happier more fulfilling life. She includes personal stories from moments in her life that motivated her to take more time for herself and leaves space for readers to make notes as they find joy in their own mornings in the kitchen. In this episode we talk about the process of developing the book, from writing personal stories to choosing favourite recipes. And of course, we make yummy brunch food! For this episode Erin and Heather made four recipes from Deborah's book: biscuits, chorizo sausage, panna cotta and roasted berry jam. These are all simple, adaptable recipes that any home cook can achieve and raise the bar on their brunch menu. Be sure to support Deborah and check out On Rising! Episode Links ~~~~ ~ On Rising: Recipes and Rituals for Joyful Mornings ~ Panna Cotta with Roasted Berry Jam ~ Rita's Authentic Mexican Chorizo ~ Deborah's Best Biscuits ~~~~ Three Kitchens Podcast - a home cooking show Check out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.com You 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_podcast Facebook @threekitchenspodcast YouTube @threekitchenspodcast TikTok @threekitchenspodcast Rate, review, follow, subscribe and tell your friends!

Duration:00:39:42