最高の Stem Pulse ポッドキャスト (2024)

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Nutrition for Fatty Liver Disease and Overall Health with Guest Andy De Santis, Registered Dietician 39:36

3d ago39:36

39:36

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 avoi…

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Depression-Era Matrimonial Cake (AKA Date and Rhubarb Squares) 23:17

10d ago23:17

23:17

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 sui…

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Stretch your grocery dollar: creative uses for stems, peels, wilting herbs and more 29:56

17d ago29:56

29:56

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 …

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Baking Ciabatta Bread from Scratch 26:31

24d ago26:31

26:31

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 t…

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Hey Artichoke, is this a Joke? (An Experiment with Fresh Artichokes) 25:54

1M ago25:54

25:54

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 t…

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Cooking Lentils, Peas and Beans, with guest Debra McLennan from Alberta Pulse Growers 37:54

1M ago37:54

37:54

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 …

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Yellow Dahl Soup with Roasted Tomato & Avocado Toast 26:36

1M ago26:36

26:36

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 …

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Oleo-Saccharum - Lemon Syrup from Peels, PLUS Delicious Drinks 24:09

2M ago24:09

24:09

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 t…

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Interview with ALLPA Vertical Farm : Urban Farmers Growing Microgreens and Basil 30:04

2M ago30:04

30:04

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 exper…

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Jellied Salads So Beautiful and Delicious You Will Actually Want Them On Your Easter Table 38:05

2M ago38:05

38:05

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 h…

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Empanadas - Revisiting Argentina's Delicious Stuffed Pastry with a New Lamb Filling 34:06

2M ago34:06

34:06

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…

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Pork Tenderloin & Za'tar Flatbread Using Countertop Appliances 29:19

3M ago29:19

29:19

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…

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Learning History Through a Unique Community Cookbook, with Guest Sarah Morgan from Cooking with the First Ladies 38:38

3M ago38:38

38:38

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 …

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A Philly Cheesesteak Sandwich & Broccoli Tomato Salad 28:06

3M ago28:06

28:06

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 stea…

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No-Bake Chocolate Tart for Valentine's Day (Gluten-Free, Vegan) 23:48

3M ago23:48

23:48

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-fr…

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Brunch Recipes with Guest, Deborah Johnson, Author of On Rising: Recipes & Rituals for Joyful Mornings 39:42

4M ago39:42

39:42

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 i…

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Sweet Buns with Juniper and Rose Sugars 26:11

4M ago26:11

26:11

Send us a Text Message. 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 berr…

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Coq Au Vin (Chicken in Wine) 27:44

4M ago27:44

27:44

Send us a Text Message. 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 mar…

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Lamingtons - An Australian Sponge Cake 24:29

4M ago24:29

24:29

Send us a Text Message. 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 ins…

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Tamale Pie 23:39

5M ago23:39

23:39

Send us a Text Message. 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 …

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Sweet & Savoury Pannenkoeken Dutch Pancakes 20:42

5M ago20:42

20:42

Send us a Text Message. 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 …

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Smoking Cocktails and Party Snacks with special guests, Spirits with Smoke 36:52

5M ago36:52

36:52

Send us a Text Message. 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 …

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Portobello Mushroom Steaks with White Bean Purée 23:04

5M ago23:04

23:04

Send us a Text Message. 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 …

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How to Host a Fabulous Festive Party: Tips from Lisa Baril 47:40

6M ago47:40

47:40

Send us a Text Message. 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, …

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Cast Iron Skillet Brownies Four Ways 32:06

6M ago32:06

32:06

Send us a Text Message. 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…

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Olive Oil and the Mediterranean Diet, with guest, Gloria Molist of Olivo Amigo 39:12

6M ago39:12

39:12

Send us a Text Message. This week on Three Kitchens Podcast we're happy to welcome our guest, Gloria Molist, the founder of Olivo Amigo. We're talking all things olive oil and how to introduce a little bit of the Mediterranean into our cooking. What's the difference between olive oil and extra virgin olive oil? What does cold-pressed mean? Can you …

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Banh Mi : A Vietnamese Sub with Pork, Pickled Veggies and Fresh Greens 27:07

6M ago27:07

27:07

Send us a Text Message. This episode is all about a good sandwich, piled high with flavourful marinated and grilled pork, fresh veggies, a quick pickle and peppers.* It's a bánh mì - a Vietnamese sub sandwich. *Cilantro is optional, if you're a Princess like Erin. A Bánh Mì Sandwich is a fusion of Vietnamese and French cuisine that apparently origi…

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An Introduction to Caribbean Cooking with Chris De La Rosa of CaribbeanPot.com 48:08

7M ago48:08

48:08

Send us a Text Message. We're excited to welcome Chris De La Rosa to the podcast! Chris is the home cook behind the popular blog and YouTube channel, Caribbean Pot. He is on a mission to share the culture and food of the Caribbean with the world. We're happy to have him share with us some of the history of the cuisine of the Caribbean islands, and …

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Beany Halloween-y: Black-eyed peas with pork, and Japanese pancakes with red bean filling (dorayaki) 31:07

7M ago31:07

31:07

Send us a Text Message. It's that spooky season around here and Erin is cooking up some beans to ward off evil. That's according to some world folklore, anyway, so we're going with it. She made two recipes for this episode - Black-eyed Peas with Bacon and Pork, and Japanese Pancakes with Sweet Red Bean Filling (Dorayaki). The savoury black-eyed pea…

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Get Creative with Corn: Fried Corn Polenta & A Corn Mochi Cake 32:58

7M ago32:58

32:58

Send us a Text Message. Erin is cooking with corn on Three Kitchens Podcast this week! She grew a pretty decent little crop of corn in her backyard garden and wanted to explore different ways to cook with it. If you love corn flavour like we do, you'll love these recipes. First up, we've got fried corn polenta. Polenta is a northern Italian dish ma…

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Pumpkin Risotto with Bacon and Parmesan Cheese 25:58

7M ago25:58

25:58

Send us a Text Message. It's pumpkin season around here and we're looking for yummy recipes featuring this delicious squash. Enter the Italian rice dish, risotto. On this episode of Three Kitchens Podcast, Heather walks us through the whole process, from fresh garden pumpkin to delicious pumpkin risotto with bacon and parmesan cheese. Begin by roas…

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Musabacha: A Hearty Warm Hummus with Fresh Cooked Skillet Bread 25:00

8M ago25:00

25:00

Send us a Text Message. In this week's episode we are talking about warm, fall foods. It's peak fall where we are right now; the weather is cool and fresh and it's a great time to be outside enjoying the beautiful days. We are embracing the cooler temperatures with a warm, comforting dip, called musabacha, along with a skillet bread that can be coo…

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Celebrating Oktoberfest: German Spätzle with Mushroom Gravy (Jägerspätzle) 27:50

8M ago27:50

27:50

Send us a Text Message. In this Three Kitchens episode, we're recognizing Oktoberfest with a traditional Bavarian dish - jägerspätzle! Oktoberfest is the world's largest folk festival featuring a beer gardens and a travelling carnival. It is held annually in Munich, Bavaria, running from mid- or late-September to around the first Sunday in October.…

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Bonus Episode! Soup Recipes and the Soupalicious Event at Highfield Regenerative Farm 11:42

8M ago11:42

11:42

Send us a Text Message. Fall is typically a time to celebrate the harvest, and what better way to showcase the wonderful veggies you've worked so hard to grow but in a soup? Don't worry, you don't need to be a gardener to be inspired by the soup recipes we've got for you in this episode! In our last episode, we talked with Highfield Regenerative Fa…

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Regenerative Agriculture: Growing Food for the Community (an interview with Highfield Regenerative Farm) 31:56

8M ago31:56

31:56

Send us a Text Message. On this episode of Three Kitchens Podcast, we're talking with Heather Ramshaw, the Operations Manager at Highfield Regenerative Farm in Calgary, Alberta. The stewards of Highfield Farm largely focus on the revitalization of the land through regenerative farming practices and soil building, all for the goal of growing nutrien…

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Pickled Peaches with Grilled Chicken Thighs 27:59

8M ago27:59

27:59

Send us a Text Message. We're getting into season 4 of Three Kitchens Podcast with a real winning recipe! This one blew us away with its interesting flavours and easy method. This dish could really wow your dinner guests and they'll never know how easy it was to make. Sit back and listen as we tell you how to make Pickled Peaches with Grilled Chick…

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Helping Parents Feed Picky Eaters with Guest, Jennifer House, Registered Dietician & Nutritionist 42:45

8M ago42:45

42:45

Send us a Text Message. To kick off a brand new season of Three Kitchens Podcast, we're getting into an issue that can be a very real struggle for anyone cooking for kids: picky eaters! Whether or not we parent them, we've all met kids who won't eat their veggies, or only want to snack, or are fearful of trying new foods. Our guest, Jennifer House,…

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Bento Box Lunch Ideas (from the vault with new introduction) 23:34

9M ago23:34

23:34

Send us a Text Message. Being the time of year when parents are getting ready to send kiddos back to class, we thought it was a great time to re-release our bento episode full of fantastic back to school lunch ideas. A bento is simply a boxed lunch, so even those of you packing your own lunch to take to work or higher education will get some new id…

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CAKE is a Four-Letter Word (why we're tired of decorating birthday cakes) 29:14

9M ago29:14

29:14

Send us a Text Message. This week Heather tells us about decorating a birthday cake for her son, and we agree we are totally over decorating cakes. This episode is a little different than our usual content, but we hope you get a laugh out of it as we did. Then go support your local cake decorators - it really is an art! Here are our lessons for thi…

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Slow Cooker Osso Buco Braised Beef Shanks 28:42

9M ago28:42

28:42

Send us a Text Message. In this episode of Three Kitchens Podcast, we try a classic Italian dish of braised beef called Osso Buco. We almost cannot overstate how much we loved this, and we hope you'll be inspired to make Osso Buco, because we are sure you'll love it too. Heather's Osso Buco is a delicious combination of beef shanks with vegetables,…

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Better-er Babka (from the vault with new introduction) 31:57

10M ago31:57

31:57

Send us a Text Message. *From the Three Kitchens Podcast vault, with a new introduction!* There are definitely recipes we try for the podcast that we just cannot wait to make again. Babka was one of those. This is an update of the original babka episode with a new introduction and a brand new babka filling recipe! A babka is a sweet braided bread w…

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A Dill-icious Dinner: Roast Chicken, Braised Potatoes and a Marouli Salad 26:17

10M ago26:17

26:17

Send us a Text Message. The question on Three Kitchens Podcast this week: How do you cook with dill? More specifically, what do you cook with dill when it goes a little nuts in your garden? After some recipe searching Erin came up with three recipes featuring the herb, and we enjoyed a dill-filled meal! Dill is an annual herb in the celery family. …

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Mexican Spiced Cafe de Olla & Baked Churros 29:25

10M ago29:25

29:25

Send us a Text Message. This week on Three Kitchens Podcast, Erin brings us flavours of Mexico with Café de Olla and Churros! Café de Olla is a Mexican coffee that is sweet and full of spiced flavour. We learned that it originated in Mexico around the turn of the last century and was served during the Mexican Revolution. It's flavours and history l…

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Cooking with Garlic Scapes from the Garden (from the vault with new introduction) 30:18

10M ago30:18

30:18

Send us a Text Message. *This is a previously published episode, with a brand new introduction!* This week on the podcast, we're talking about garlic scapes. Garlic scapes are the thin green stalks that grow from the garlic bulb. They are long, curvy, and usually have a bulge on the end - that is actually a bud, and if the scape was left on the pla…

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Homemade Pizza Dough - Progress Report 27:30

11M ago27:30

27:30

Send us a Text Message. Erin is a little obsessed with perfecting the art of making pizza dough. As obsessions go, this is a pretty good one, wouldn't you agree? And it means you, dear listener, get to benefit from Erin's hard work and trial and error when making your own home made pizza. This is called a progress report because it's actually our s…

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Food Traditions on America's 4th of July Holiday with Special Guest, Chef Kiki Coll 38:18

11M ago38:18

38:18

Send us a Text Message. This episode is releasing on July 4, and we thought what better topic for today than a discussion around food traditions of the American Independence Day holiday celebrated annually on this date. And what better guest to share with us her perspective on July 4th foods than friend of the podcast, Chef Kiki Coll. Kiki loves al…

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All About Tea (Plus! Pretty Toast) with Special Guest Sarah, The Tea Girl 36:06

11M ago36:06

36:06

Send us a Text Message. This week on Three Kitchens Podcast we get to ask all our questions about tea, and it turns out there are a lot of things we did not know. Our guest for this episode is Sarah, The Tea Girl. Sarah creates her own tea blends and infusions, which she sells in her online shop (shipping in Canada only). Sarah is a tea sommelier w…

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Fiddleheads - What are they and how do you cook them? 26:14

11M ago26:14

26:14

Send us a Text Message. This week on the podcast, we're cooking with fiddleheads. These are the furled fronds of a young fern plant, harvested for use as a vegetable. You may have seen them in the spring growing in the wild or packaged in your grocery store. We'd never tried them so this whole episode is an experiment and we learned quite a lot abo…

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Become a Better Home Cook with Guest Jessica Formicola's 5S Philosophy 35:27

12M ago35:27

35:27

Send us a Text Message. This week, Erin and Heather welcome Jessica Formicola to the podcast. Jessica discovered a passion for helping people around her learn to be better home cooks when her friends kept asking for her recipes after dinner parties at her house. Fast forward a few years and Jessica is the owner of the food blog at SavouryExperiment…

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Spring Rolls 2-Ways: Chinese and Vietnamese 31:37

12M ago31:37

31:37

Send us a Text Message. Chinese Spring Rolls and Vietnamese Spring Rolls -- what are the key differences? Erin really earns her pay this week by making both styles of spring roll for us, with no small amount of effort and frustration. The rolls themselves can be difficult to master so that they hold together, and the frying can be messy and stressf…

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