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  • 01:00

    FEAR & FAITH: Remix or Mix Up?

    in Women

    Peeling The Onion Journey is back with a wonderful twist - not only are we talking women and spirit-geared issues (FEAR & FAITH), but we are literally cooking (SAUSAGE STEW)as well. Host Brenda L. Jackson, author of Culinary Roots cooks up some wonderful things that you can follow along with, while she and various co-hosts dialogue about pertinent issues.

    Preparation is key to all things. With the beginning of our new format. Brenda will provide the grocery list for the dish we will prepare the day of the show.

    This week we will prepare Sausage Stew (recipe from Brenda's cookbook Culinary Roots). This dish is a combination of sweet and savory ingredients creating a medley flavor bursts to the palate.

    2 medium potatoes (rough cut w/skin on);
    ½ lb Andouille cajun sausage;
    4 chorizo sausage (rough cut, remove casing);
    1 medium onion chopped;
    1 medium sweet potato chopped;
    1 box frozen green peas;
    ½ green bell pepper chopped;
    ½ red bell pepper chopped;
    4 mini corn cobs cut in half;
    ½ cup wild rice;
    6 cups chicken stock;
    1 tsp cinnamon;
    1 tsp allspice;
    1 tsp cumin;
    1 tsp pepper;
    1 tsp kosher salt;
    Dash red pepper;
    Olive Oil

  • Love, Peace, and Happiness...

    in Spirituality

    Al Green knew what life is all about! Love and all the Trimmings. What does that mean?


    It's Christmas time and wow! menus are out of control. If you struggled with your holiday feast, you will love this episode. Not only do I have easy, nutritious meal suggestions, I also have a tall tale to tell about my culinary shenanigans.


    Here are this episode's recipes:


    Roasted Turkey - Un-thaw in sink or pan of cold water overnight or at least six hours.  Place turkey in a snug-fitting pan or roaster.  Drizzle with olive oil, season with allspice (nutmeg, cloves, ginger, cinnamon), paprika, black pepper, cumin, and salt to taste. Place in pre-heated 350 to 400 degree oven ( 180 to 210 C) for 3 to 5 hours depending on the size of your bird.


    Stuffed Peppers - Wash and cut the tops off six bell peppers. The more colorful the Merrier! Stuffing: 2 1/2 cups of plain white rice, one large champignon de Paris, 1/2 diced tomato, fresh parsley, two cloves of fresh garlic, 1/2 onion, two tbs. vinegar, cumin, pepper, paprika, three tbs. olive oil, salt to taste. Fill each pepper with stuffing and arrange in a snug-fitting baking dish. Add one inch of water ( I put butter and black pepper in the water for added flavor) to the bottom of the dish. Bake in 350 degree (180 C), pre-heated oven for 30 minutes.


    Baked Apples - Core and slice four apples and arrange in shallow baking dish. Add a few dots of butter, sprinkle with two tbs. of sugar or one tbs. of honey,  Add water halfway up the sides of the dish. Bake in pre-heated, 350 degree (180 C) oven for 20 minutes.


    I chose this menu this Christmas because I wanted something light that would not have to be 'dealt with' for the next few weeks. This was just enough for seconds, without have to make soups, salads, omelets, sandwiches, pot pies.. etc.. with the leftovers like every other year.