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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.
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 Recipes
QUICK VEGETARIAN CHILI WITH AVOCADO SALSA
Yield: 6 servings (serving size: 1 cup chili, 1 tablespoon sour cream, 1 lime wedge, 3 chips, and and about 2 1/2 tablespoons avocado salsa)
One Serving (Chili): Calories 313 (29% from fat); Sodium 814 milligrams; Fat 10.1 grams; Carbohydrate 50.4 grams; Fiber 9.5 grams; Protein 9.6 grams; Cholesterol 6 milligrams; Calcium 100 milligrams; Iron 3.4 milligrams.
One Serving (Salsa): Calories 59 (79% from fat); Sodium 54 milligrams; Fat 5.2 grams; Carbohydrate 3.7 grams; Fiber 1.9 grams; Protein 0.8 grams; Cholesterol 0 milligrams; Calcium 6 milligrams; Iron 0.5 milligrams.
Chili Ingredients:
2 teaspoons canola oil
1 cup chopped onion
1 cup chopped red bell pepper
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
3 garlic cloves, minced
1 (4.5-ounce) can chopped green chiles
2/3 cup uncooked quick-cooking barley
1/4 cup water
1 (15-ounce) can black beans, drained
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
1 (14 1/2-ounce) can vegetable broth
3 tablespoons chopped fresh cilantro
6 tablespoons reduced-fat sour cream
6 lime wedges
18 baked tortilla chips
Avocado Salsa Ingredients:
1/2 cup finely chopped peeled avocado
1/3 cup chopped seeded tomato
2 tablespoons finely chopped onion
1 tablespoon finely chopped seeded jalapeño pepper
1 tablespoon chopped fresh cilantro
1 tablespoon fresh lime juice
1/8 teaspoon salt
Directions:
1. Heat the oil in a Dutch oven over medium-high heat. Add onion and bell pepper; sauté 3 minutes.
2. Add chili powder, cumin, oregano, garlic and chiles; cook 1 minute.
3. Stir in barley, water, black beans, tomatoes and vegetable broth; bring to a boil.
4. Cover, reduce heat and simmer for 20 minutes or until barley is tender. Stir in cilantro.
5. Combine all salsa ingredients in a separate bowl; toss mixture gently. Serve salsa immediately.
6. Serve chili with sour cream, lime wedges, chips and avocado salsa.
Source: Patsy Jamieson, Cooking Light, March 2002
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