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~ The Woks of Life Food Blog~ 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~~~~~ 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~ Killed Lettuce 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~ GF Chocolate Cake~~~~ 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~~~~~ Baked Oatmeal~ Speakeasy Shrub Episode~ Cherry Shrub Manhattan Cocktail Recipe~ 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~ Instant Pot Pork Tenderloin Episode~ Fusion Food Episode~ Falastin Cookbook~ Somebody Feed Phil~~~~ 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!