By Sheryl Borden: Local columnist
Information on making prairie points, cooking with spices, and making illusionary bars on clothing will be the featured topics on “Creative Living” on at noon on Tuesday and at 2 p.m. Saturday.
Pat de Santis, with Wrights Co. in West Warren, Mass., will show the new “by the yard” prairie points that are ready to work with.
Marcie Rothman, a cookbook author who lives in Los Angeles, Calif, will share some ideas for “spicing” up ordinary foods for an extraordinary taste. Her company is Five Spot Press.
Patsy Shields represents Sulky of America and lives in Sellersburg, Ind. Shields will show how to make illusionary bars that can be used on clothing or home décor items.
Information on making giant round cookies, cooking with pecans, and making embroidered projects will be the featured topics on “Creative Living” at 9:30 a.m. on Tuesday and at noon on Thursday.
Nancy Siler, Wilton Industries, says for a quick, inexpensive and easy way to celebrate any occasion, just bake a giant round cookie and decorate it. She’ll show several ways to do this. She’s from Woodridge, Ill.
Pecans are a good addition to lots of recipes. Ann Cox, spokesperson for the Texas Pecan Growers in College Station, Texas. will demonstrate lunch recipes with pecans.
Sewing expert, Kay Brooks will demonstrate a variety of specialty products used in making embroidered fabric bowls, paper dolls, picture frame mats, quilts, appliqué projects and more. Her company is RNK Distributing in Knoxville, Tenn.
1 Tbsp. olive or vegetable oil
1 onion, thinly sliced
1 1/2 lb. carrots, scraped and cut into small pieces
6 to 7 cups water or chicken broth
2 Tbsp. raw rice
Small piece ginger, freshly grated, approx. 1/2 tsp. or to taste or 1 Tbsp. chopped
Salt and pepper, to taste
Juice and zest of a lemon or orange
Pinch of curry powder, optional
Heat oil in a large saucepan and add onion. Sauté until soft, about tw minutes. Add carrots, water, rice, half the ginger, salt and pepper. Cover and cook until carrots are soft, about 20 minutes. Puree carrot mixture in food processor or blender, adding the liquid as the mixture purees. Return to pan to heat.
Before serving, add lemon juice and zest, remaining ginger and curry powder, if used. Correct seasoning.
To serve, top with a small dollop of sour cream or lowfat plain yogurt. Sprinkle with a bit of fresh chopped parsley (if you didn’t use it in the soup) or some finely chopped green onion tops.
1 Tbsp. olive or vegetable oil
1/2 onion, finely diced
1/2 tsp. herb seasoning, as desired, to taste
1/2 tsp. salt, to taste
1 cup raw rice
2 cups water or chicken stock
Heat oil in a large saucepan and add onion. Cook until it begins to soften, about one minute. Add herbs, salt and rice. Stir until the grains are coated. Add water. Bring to a boil, cover, turn heat down to simmer and cook 20 minutes or until all liquid is absorbed. Remove from heat and let rest a few minutes with the lid on. Makes three cups.
“Creative Living” is produced and hosted by Sheryl Borden. The show is carried by more than 118 PBS stations in the United States, Canada, Guam and Puerto Rico and is distributed by Westlink of Albuquerque.