Three Kitchens Podcast

Three Kitchens Podcast

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.

Episodes

April 16, 2024 37 mins

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 bea...

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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 s...

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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 yo...

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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. ...

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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 ...

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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 met...

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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...

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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. 
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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...

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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...

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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 ...

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January 30, 2024 26 mins

This is a home cooking podcast, hosted by a couple of friends trying out recipes in our own regular home kitchens.  We're sharing our experiences with other home cooks and bakers just like us.

This week, Erin dives into a Norweigan cook book, North Wild Kitchen, to make sweet buns rolled with two types of sugar - juniper berry and rose. And man, did we LOVE these buns. 

Juniper berries and wild roses both g...

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January 23, 2024 27 mins

This week on the podcast, Heather takes on a classic French recipe, Coq au Vin, chicken braised in wine.

This dish usually includes pearl onions, but Heather was unable to find them for this episode. Mushrooms and carrots joined bone-in, skin-on chicken thighs and legs and a whole bottle of burgundy wine. One trick is to marinate the chicken in advance in the wine. Essentially you're going to brown the chicken, then ...

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January 16, 2024 24 mins

This week on Three Kitchens Podcast, Erin decides to celebrate Australia Day with an Australian recipe for Lamingtons, a sponge cake dipped in chocolate and rolled in coconut.

There's some fun debate about how this recipe was first developed. Was it when a dinner guest accidentally dropped a piece of cake in gravy, which inspired the idea to dip it in chocolate?  Or was it Lord Lamington's personal French chef wh...

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January 9, 2024 23 mins

This week on Three Kitchens Podcast, we try an American comfort food classic, a tamale pie. Think of a tamale - a variety of fillings, wrapped in a cornbread and steamed in a  corn husk. Deconstruct that by putting those fillings into a skillet, top with cornbread and bake in the oven.

So maybe it's not the real deal, but it is a great way to enjoy similar favours of a tamale with less work in the kitchen. Heather ma...

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December 26, 2023 20 mins

On this episode of Three Kitchens, Erin makes a  Dutch pannenkoek (plural pannenkoeken ).  It's a pancake that is much thinner than a traditional American pancake (but not quite as thin as a French crepe).

Pannenkoeken are made from a simple batter of eggs, milk, flour, and a bit of salt. They can be enjoyed plain, with syrup or a sprinkle of cinnamon sugar. Or, better yet, add any sweet or savoury toppings you love....

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This week we're having fun with smoke in our kitchens with guests, Brandon Miller and Meredith McNamara, two of the co-founders of Spirits with Smoke. They share their passion for elevating cocktails and mocktails using smoking techniques and give us some fun ideas for smoking snacks as well.

Spirits with Smoke is a Calgary company offering smoking boards and saucers, cocktail kits, bitters, barware, garnishes and sy...

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This Three Kitchens Podcast episode is dedicated to learning a little bit about portobello mushrooms and how to cook them. Heather has found a method she likes and guarantees it's easy and nearly fool-proof. So if you're also kind of new to cooking these mushrooms, keep reading (and listening!). 

First we do a little surface research on portobellos and learned that white button mushrooms, creminis and portobello...

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On this episode we get into the holiday spirit with our guest, Lisa Baril - a house party hostess who has really fine-tuned the art of throwing a party!

Lisa shares all her secrets for planning, grocery shopping, food prep, set up and decor. 

Just a few of Lisa's tips:

1. Decide who you're inviting - Lisa is big on curating, and that includes her party guests. What will they have to talk about...

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November 28, 2023 32 mins

This week on the podcast, Erin works on cleaning up some old castiron from the fleamarket, and then uses them to bake up something yummy.

Cast iron pans can last a really long time, even handed down through generations, but they require a little regular maintenance. If you happen to find cast iron that looks rough and rusted, don't worry. You will need to use some elbow grease, but you can bring them back to life.  T...

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