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This episode is all about learning to make Chinese Hot Pot at home. It is by no means an expert or exhaustive guide, but a chat about Heather's experience trying her hand at making hot pot for her family. As we always tell you, we're not experts in anything. Life is easier that way. :-)

Hot pot is a flavourful broth traditionally served inside a large pot in the middle of the table. The broth is brought to a boil and left simmering for the duration of the meal. Raw ingredients, such as meat, vegetables, dumplings and noodles, are placed into the simmering broth and cooked until just done, and then enjoyed with a dipping sauce.

Hot pot is not soup! The broth is the medium for cooking, but the pieces (meat, veggies) are cooked a few things at a time and then eaten before adding more to the pot.


FEATURED IN OUR MIDROLL: BIRTHING MAGAZINE
Looking 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!

~ Birthing Magazine Midroll

Episode Links
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~ Hot Pot Recipe
~ Chinese New Year Cake Episode
~ Slammin' Ramen Episode
~ Chia Smoothie Bowl 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.

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Paige Friend, host of The Beach Speaks Podcast, joins us for this episode, sharing a recipe for Eggplant Parmesan inspired by a trip to Italy. We get into the details of the recipe and Erin's experience with making it; we talk about mindfulness and making your dreams happen; and we chat, of course, about the beach.

Have you ever eaten a meal while away on vacation and tried to recreate it when you got back home? That's how Paige developed this eggplant parmesan recipe. The key is a delicious homemade marinara sauce, made with love. Paige's advice is to take your time and allow it to simmer for hours to bring out the flavour.

Paige has channeled her love for the beach into her podcast, The Beach Speaks. She and her guests share stories of the human connection to the beach - the times they've enjoyed at beaches around the world, environmental concerns related to the water and shorelines, great beach reads and lots more. Be sure to tune into The Beach Speaks and follow Paige on her social media accounts.

Episode Links
~~~~
~ The Beach Speaks Podcast
~ Eggplant Parmesan Recipe
~ Limoncello Episode
~ Limoncello Recipe
~ Limoncello Tiramisu 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!

Send us a text

Start off the new year with a fresh take on a coleslaw salad featuring shredded brussels sprouts and a vinaigrette dressing.

For this episode, Heather tried to locate an Asian slaw recipe she loved, but it had disappeared from her Pinterest feed. This is a good reminder to us all to save recipes we love offline! The recipe she tried for this episode didn't quite measure up in her opinion. We have notes!

Brussels sprouts tend to have a bit more of a bitter flavour to cabbage, and in our opinion, are chewier in texture. The salad is a mix of brussels sprouts and green cabbage and it does have some really delicious add-ins, like mango, cucumber, sesame seeds, almonds and grapes. The dressing may be where this falls flat.

What are your thoughts? Send us a message or comment on our social posts for this episode - we'd love to hear from you!

FEATURED IN OUR MIDROLL: BIRTHING MAGAZINE
Looking 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
~~~~
~ Brussels Sprout Slaw with Sesame Vinaigrette recipe
~ S5 E1: Muffins, Meal Plans & More with Guest Megan Gaul from Partake Meal Planning
~ Birthing Magazine
~~~~

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!