"For every phase of a woman's life...there is a shade of pink."

What A Dish

Blazing Black Bean and Ham Soup

Blazing Black Bean and Ham Soup ImageWith winter approaching quickly, I thought it might be nice to do a soup this month. Nothing is better than a hot and spicy soup to warm you up on a cold winter day. You can make this soup as feisty as you like; it's easy to control the heat by adjusting the amount of peppers. To really spoil your taste buds, top it off with cheese, sour cream or both. Serve as a fIrst course, luncheon or light supper.

2 cups dried black beans
8 cups of water
I pound of cooked ham, diced
1 ham bone, if desired
5 cloves of garlic, crushed
3 teaspoons of salt
6 green onions(long type} diced
I medium sized sweet Vidalia onion-diced
3/4 teaspoon of ground cumin (or to taste)
2 tablespoons(minimum) of ground red hot chile
3 fresh jalapenos diced
juice of half of lime
half cup (minimum) of grated Monterey Jack cheese
or dairy sour cream

Sort and rinse beans, then soak overnight in water to cover.
--OR--
OR place in a large saucepan and add water to cover; bring to a boil. Remove from heat, cover and let stand I hour. Simmer 1-1/2 hours, then proceed with recipe.
Drain beans; place in a large saucepan and add 8 cups cold water, ham, ham bone(if desired}, garlic, salt, diced, cloves, cumin, ground chile and lime juice. Bring to a boil; reduce heat, cover and simmer two hours or until beans are tender and soup is thick. Taste and adjust seasonings. To serve, spoon into bowls and top with sliced green onions, sour cream and cheese. To finish this masterpiece off, put a sliced lime on the side of the bowl. Now step back and admire your hot and spicy delightful dish. Then share of course! Remember to have a cool refreshing drink on stand-by. I recommend my mom's sweet iced tea, but that's me.

Recipe courtesy Charles J. Asbury II

Firehouse Wings

Fire House Wings ImageHaving spent over 22 years as a firefighter in the Unted States Air Force, I've had plenty of opportunities to cook for myself and fellow firefighters during out 24 hour shifts. One of the all-time favorites has always been firehouse wings. I hope you enjoy this fired-up favorite as well.

24 chicken wing drumettes
3 tbsp butter, melted
5 tsp hot sauce (Texas Pete)
1 tsp paprika
1/2 tsp salt
1/2 tsp cayenne pepper
1/2 tsp cracked pepper, fresh
3 tbsp vinegar
Italian bread crumbs
Blue cheese or Ranch dressing
celery sticks (optional)

Combine all ingredients listed above except bread crumbs and dressing. Pour into a bowl and stir using a whisk. Clean and marinate drumette in sauce for at least one hour, but over night is best.

Preheat oven to 350 F.

Empty wings and sauce into baking pan, sprinkle bread crumbs over top of wings.

Bake 45 minutes or until chicken is browned and juices run clear.

Serve with 1 cup of chilled blue cheese or ranch dressing. Once again, celery sticks are optional, but a cool, refreshing beverage or two is not. Enjoy!

Recipe courtesy Charles J. Asbury II

Veggie Rollups

Pita Pizza ImageHealthful meal planning can get difficult - especially during the summer when your days are full of activities. This recipe features colorful vegetables, lean turkey and whole-wheat tortillas, is easy to prepare and provides a portable minimeal perfect for any warm-weather outing. Steamed kale, a cruciferous vegetable, provides vitamins K, A and C and offers added cancer protection. So while a traditional salad may not be a sensible on-the-go meal, wrapping up your veggies can help you stay on track and make nutritious meal choices all summer long.

1 small cucumber, peeled, seeded and sliced into 12 matchstick pieces
1 large carrot, peeled and sliced into 12 matchstick pieces
1 medium red pepper, sliced into 12 matchstick pieces
1/4 cup seasoned rice vinegar
8 medium to large kale leaves, washed with tough stems removed
Pinch of salt
4 (9 inch) whole-wheat flour tortillas
1/2 cup low-fat cream cheese, plain or seasoned
with fresh herbs of your choice
8 oz. oven-roasted turkey breast, thinly sliced

Combine the cucumber, carrot and red pepper in a resealable plastic bag.
Add the seasoned rice vinegar. Marinate the vegetables, shaking the bag a few
times, for up to 2 hours.

Meanwhile, steam the kale leaves with a pinch of salt, until bright green and
tender, about 10 minutes.

Spread each tortilla with 2 tablespoons of cream cheese. Top with 2 kale
leaves, 1/4 of the sliced turkey breast and 1/4 of the marinated veggies.
Carefully roll up each tortilla, cut in half and serve.

Makes 4 servings.
Per serving: 320 calories, 9 g total fat (3 g saturated fat) 33 g carbohydrate, 25 g protein,
4 g dietary fiber, 560 mg sodium

Veggie Pita Pizzas

Pita Pizza Image Summer is all about spending time with friends and family. Next time you get together, make it a lunch date and serve these quick and Delicious Pita Pizzas. This recipe makes the most of seasonal produce like summer squash, which at its peak right now. Pick some up during your next trip to the farmers’ market and enjoy a good source of vitamin C.

4 whole wheat pita bread rounds
1 cup reduced-sodium pasta sauce
1/2 red bell pepper, finely diced
1 small zucchini, finely diced
1 small yellow squash, finely diced
1 (3 oz.) can sliced mushrooms drained (or 6 oz. fresh mushrooms, sliced)
1/2 tsp. dried oregano
1/2 tsp. dried basil
1/2 cup shredded part-skim mozzarella cheese
2 Tbsp. grated Parmesan cheese
Crushed red pepper flakes, to taste (optional)

Preheat oven to broiler setting.

On an oven rack or in a toaster oven, toast the pita bread for 1 minute. Remove and cool slightly. Spread 1/4 cup pasta sauce on each pita round. In a medium bowl, combine red pepper, zucchini, yellow squash and mushrooms. Spoon mixture evenly onto pita rounds. Sprinkle all four pitas evenly with oregano and basil. Divide mozzarella among pitas. Top each with 2 teaspoons of Parmesan cheese. If desired sprinkle with a bit of crushed red pepper flakes.

Broil pitas a few minutes, watching carefully until cheese is melted and bubbly.
Serve immediately.

Makes 4 servings
Per Serving: 170 calories, 5 g total fat (2.5g saturated fat), 25 g carbohydrate, 11 g protein, 4 g dietary fiber, 300 mg sodium
Photo and Recipe: The American Institute for Cancer Research (AICR)