Three Kitchens Podcast

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,

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

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

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

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

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

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 websi

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

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

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