 |
Broadcast Schedule
Upcoming broadcasts on WKNO, Public Television for the Mid-South (Memphis, Tenn.)
June
2010 Dates for Smart Medicine episodes:
WKNO, Channel 10 and WKNO-HD (Digital Ch. 10-1)
6/24 at 8 p.m.
6/25 at 1 a.m.
6/26 at 2:30 p.m.
6/27 at noon
WKNO2 (Digital Ch. 10-2)
6/26 at 6:30 p.m.
6/26 at 9:30 p.m.
6/27 at 2:30 p.m.
7/3 at 6:30 p.m.
Baptist is the underwriting sponsor of a monthly health newsmagazine show called Smart Medicine, which is broadcast on WKNO-TV Channel 10. Hosted by news anchor Joe Birch, the news program features various Mid-South medical and health experts discussing the latest health news and services available in the area.
|
|
 Recipes
CREAMY VEGETABLE SOUP
Ingredients:
1 tablespoon olive oil
2 tablespoon butter
1 medium onion, diced
2 cloves garlic, minced
3 tablespoon unbleached all-purpose flour
4 cups low-sodium vegetable broth or chicken broth
1 cup diced carrots
1/2 cup chopped celery
1 cup diced zucchini
2 cups chopped broccoli florets
1 cup fresh English peas, shelled (or frozen peas)
1/2 cup skim milk
1 cup low-fat shredded cheddar cheese
kosher salt and pepper to taste
Directions:
1. Heat olive oil and butter in a large, heavy saucepan or Dutch oven over medium heat. Add onion and garlic and cook 2 to 3 minutes until tender, being careful not to let the garlic burn.
2. Whisk in the flour. Cook 2 minutes. Whisk in the vegetable broth, a little at a time, stirring constantly. Add carrots, celery, zucchini and 1 cup of the chopped broccoli. Turn heat up to high and bring to a boil. Then reduce heat to medium low, cover and allow to simmer, about 8 to 10 minutes.
3. Meanwhile, bring 3 cups of water to boil in a medium saucepan. Add the remaining cup of broccoli and cook for 2 minutes. Add peas and cook another minute. Drain, reserving 1/2 cup of the cooking water. If you have an immersion blender, you can use that to puree the broccoli-pea mixture. If not, transfer the broccoli, peas and reserved cooking water to a blender and puree until smooth. Pour into the vegetable soup.
4. Stir in the milk and shredded cheddar until cheese melts. Season with kosher salt and pepper to taste. Serve immediately.
|
|
|
|
