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In this episode Erin takes a familiar packet of dry ramen noodles and elevates it with a simple broth made with inexpensive items you probably already have in your pantry.

We enjoy a simple bowl of noodles as much as the next person, and you cannot argue there are days when this cheap simple dish is about all we can manage. But, by using a few common pantry items -- peanut butter, coconut milk, miso paste -- you can kick it up to a new level of flavour.

Erin also made up some toppings, including a fantastic marinated chicken breast and a perfect jammy boiled egg. She'll help us plan this out to make some things ahead (including the broth) and have them ready to top off those noodles in no time.

Get the recipe! Ramen with Peanut Butter, Miso and Coconut Milk Broth

Three Kitchens Podcast - a home cooking show
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This week on the podcast, Heather discovers one of the best cookies we've ever eaten. That's not an exaggeration. Let's get into it.

These Chocolate Mascarpone Coffee Cookies are so easy to bake - measure all your cookie dough ingredients in one bowl with a kitchen scale and stir with a wooden spoon. You then just chill, scoop and bake. Easy peasy. The unique ingredient (in our experience) is mascarpone cheese in the cookie dough.

The filling is the key here - mascarpone cheese, butter, powdered sugar, vanilla and espresso powder makes this the most delicious frosting ever put between two chocolate cookies. So. Damn. Good.

Have we adequately expressed how much we love these cookies yet?

We also get into a discussion about natural vs Dutch processed cocoa powder, because the recipe specifically says to use natural cocoa NOT Dutch processed. It's a whole thing and we do try to sort it out. But at the end of the day, we believe you can use whichever cocoa powder you've got on hand. You just cannot fail with these cookies.

Get the recipe! Chocolate Mascarpone Coffee Cookies

Three Kitchens Podcast - a home cooking show
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This episode is dedicated to the art of baking beautiful pies and tarts, just in time for the holidays! We welcome Laura Klynstra, author of The Homemade Pie Cookbook, to share tips and ideas for kicking our baking game up a notch.

We get straight into asking Laura all our many questions about achieving the perfect base for our holiday desserts. Whether you love to use butter, shortening, or even lard, the important thing is to leave your fat a little chunky to create those flaky layers in your pie crust.

If you prefer a rustic look and feel, a galette might be more your style. Hot tip: bake it in a cast iron skillet to avoid the mess if the filling leaks out of the pastry.

When it comes to decorating the top of your pies and tarts, prepare your toppings in advance but wait to finish it off just before you serve it. Try adding cookies, fruit, caramel sauce or piped whipped cream to design your beautiful creations.

We made Laura's recipe for a Raspberry Linzer Tart. This delicious dessert is based on a Linzer cookie, and is a beautiful tart to serve this holiday season.

Get the Raspberry Linzer Tart recipe.

Find Laura's book here: The Homemade Pie Cookbook

Follow Laura on Instagram @spiceandsugartable

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

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This week on Three Kitchens Podcast, we do one of our favourite things: explore an ingredient we've never used before. This time it's the Tamarind fruit. Erin uses it to make four fun recipes:

Tamarind Spiced Muffins - these required a second batch, as the first time around we didn't love them. But you can count on Erin to get back to the kitchen and sort out this recipe. We LOVED them!

Tamarind Chicken Wings - hoo boy, did we love these wings. They're now making a regular appearance at Erin's family wing night. SO. GOOD.

Tamarind & Red Onion Rice - This recipe makes it easy to take your rice side dish to the next level. While you're cooking your rice, create this delicious mixture and combine everything right before you serve it.

Pineapple & Tamarind Mixer - Up your mixed drink game with this sweet & sour mixer that will refresh and delight your tastebuds. Make the components ahead of time from fresh ingredients and keep them in the fridge to stir up this tasty drink in a jiffy. Heather confirms it's fantastic with tequila too.

Get the recipes:

Tamarind Spiced Muffins

Tamarind Chicken Wings

Tamarind & Red Onion Rice

Pineapple & Tamarind Mixer

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

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This week on the show, Heather makes a family-favourite, a Tourtière Canadienne. This delicious French-Canadian meat pie is something we enjoy at Christmas, but you can make it any time you like.

Heather combined a couple of recipes -- one from the cookbook, Eat Alberta First (Karen Anderson), and a recipe handed down to her by her mom. This recipe, which you can find on our website (link below!), makes two full pies. If you don't want to eat two full pies, you can prep one and freeze it to bring out later (just thaw before baking).

The key to a Tourtière, in our opinion, is the spice combination:

• ground cinnamon
• ground cloves
• celery salt
• dried summer savoury
• salt
• white pepper
• freshly ground black pepper

One other note about a fantastic Tourtière is the pie crust. Heather made this one with lard and even Erin, pie baker extraordinaire, thought it was a damn good pie crust. We call this a win all around!

Tourtière Canadienne 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

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In this episode Erin and Heather chat with Chef Colleen Cackowski, co-author of the book, The Diabetes-Free Cookbook and Exercise Guide. Colleen shares her approach to creating delicious and satisfying type two Diabetes-friendly recipes, and her tips for introducing changes to our diet that can contribute to healthy blood sugar levels.

We also try one of the recipes from the book - Dijon Salmon with Capers. This recipe is so easy you can add it to your busy weeknight dinner rotation. Serve with a generous helping of veggies to satisfy even the picky eaters (the kids in our families ate this up).

Whether you're interested in learning more about cooking for Diabetes or simply being as healthy as you can be, this book offers great recipes and lots of helpful information on healthy diet and exercise.

Please remember, we are podcasters talking about food, and sometimes, how it relates to our health. Don't take anything we or our guests talk about as medical advice. Always consult your doctor.

Make the Dijon Salmon: here's the recipe

Find the book here or wherever you like to buy books.

Learn more about Chef Colleen's co-author, Dr. John M. Poothullil, on Instagram: instagram.com/DrJohnOnHealth

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

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This episode is a joint effort to give you two ideas for pull-apart style yeast breads, one sweet and one savoury.

Heather brings the pumpkin pull-apart bread using a fold method to create a loaf that easily pulls apart to reveal a gooey pumpkin filling.

Erin makes savoury garlic pull-apart dinner rolls baked in a cast iron pan. This one will impress your dinner guests - it's so pretty!

We had some ideas for improvement. The garlic buns were really big and we suggest making two pans of smaller buns. As for the pumpkin, baking in a loaf pan seemed a little tight and the centre wasn't as well-baked as it could be, so we think a cake pan would work better. But overall, we love these two options for pull-apart breads!

Get the recipes!

Garlic Pull-Apart Buns

Pumpkin Pull-Apart Bread

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.

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Introducing a new episode format for season 6: Food for Thought! This one is a foray into Kitchen Witchery, just in time for Halloween.

In the Food for Thought series we are talking about whatever we feel like getting into -- it might be a news story, history, trend or science -- always with some connection to food. It's not a deep dive, but just enough for you to sound interesting at your next family dinner.

Kitchen witchery (see also kitchen divination) is the practice of fortune telling and spell casting using food, or performed during the act of cooking and baking. Reading tea leaves might be one of the most commonly known practices, but are you familiar with cromniancy, ovamancy, or tyromancy? Come along and learn a little about each of these in this Food for Thought episode. And don't miss the end, when Heather attempts to read Erin's fortune in brie cheese. You read that right.

Kitchen witchery is also as simple as cooking with intention. Ever heard of adding love into your dishes? Cooking and baking with gratitude, focus and intention? You may already be practicing kitchen witchery!

Learn more about Tyromancy from Jennifer Billock. Follow her on Instagram @jenniferjoanbillock

Other sources:

Atlas Obscura

National Geographic

Vervain & The Roses

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

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