Allergen reduction, needlepoint design subject of show

Information on reducing allergens in the home, using a new pressure foot on the market, and creating a one-of-a-kind needlepoint design will be the featured topics on “Creative Living” on 9:30 p.m. Tuesday and noon Thursday. All times are Mountain.

Did you know you may be sleeping with over 2 million dust mites in your bed every night? Laura Dellutri will show some products on the market to help reduce allergens in the home. She is a life and style expert with Healthy Housekeeper, Inc. in Overland Park, Kansas.

Clare Rowley is an inventor and owner of Creative Feet, and she’s going to show how to sew on decorative trims, like ribbons, onto a piece of fabric, using the Sequins ‘n ribbon foot that she invented to sew down sequins. This is especially useful when making small items, like doll clothes. She lives in Prescott Valley, Ariz.

Sandy Grossman-Morris is going to show how a plaid needlepoint design is created by repeating certain “setts” of numbers that can be individualized for each person. This results in a one-of-a-kind design. Her company is Sandy Grossman-Morris Design in Brentwood, Calif.

Information on encaustic painting, color trends in decorating and heart-healthy foods will be the featured topics on “Creative Living” on noon Tuesday and 2 p.m. Saturday. All times are Mountain.

Helen Hajjar is an artist and a designer from Boynton Beach, Fla., and she will show how to make beautiful paintings in minutes – with no painting skills required. Her technique involves a travel iron and wax to create encaustic or wax paintings.

Beth Vesco-Smith is with PartyLite Gifts, Inc., in Plymouth, Mass., and she will talk about color trends in decorating and show how to make an impact by using different candles and fragrances in the home.

Pat Baird, registered dietician and author will discuss a variety of heart-healthy foods, including oatmeal, walnuts, salmon and orange juice. She lives in Greenwich, Conn.

Citrus-Seared Wild Salmon

Honey pecans*

1/2 tablespoon tamari sauce or soy sauce

2 tablespoons honey

Cayenne pepper and salt to taste

1/2 cup pecan halves

Preheat oven to 350° F. Combine all ingredients in small saucepan and place over medium heat. Simmer four minutes then drain. Place pecans on a wire rack placed over a cookie sheet and roast for about 10 minutes, until toasted. Remove from oven and let cool completely on rack. Lightly chop pecans into 1/4-inch pieces.

*Note: Store-bought honey pecans can be substituted.


2 tablespoons Ancho chili powder

2 tablespoons ground coriander

1/2 teaspoon freshly ground pepper

1 cup 100% orange juice

1 cup chopped fresh cilantro stems and leaves

6 each 6-ounce skinless, boneless wild salmon fillets

2 tablespoons grape seed or canola oil

Salt and pepper to taste

Combine chili powder, coriander, pepper and orange juice in saucepan over medium heat. Bring to a simmer then set aside to cool for 10 minutes. Stir-in chopped cilantro. Place salmon fillets in a 9×13-inch casserole dish and pour marinade over fillets. Cover and refrigerate for one hour, then turn fillets over and marinate one hour more. Remove fillets and strain marinade through a fine mesh strainer into small saucepan. Bring to a boil then reduce heat and simmer until reduced by half, about 10 minutes. Set aside to cool. To cook salmon: Lightly coat the bottoms of two large non-stick skillets with oil and place them over medium-high heat until hot. Season salmon fillets lightly with salt and pepper and cook 3 to 4 minutes, or until lightly seared. Turn fillets over and cook 3 to 4 minutes more. Remove from the fire and allow fillets to rest in hot pans.


Reduced salmon marinade

1 teaspoon grape seed or canola oil

6 cups mixed salad greens

2 cups fresh cilantro leaves

1/2 cup chopped honey roasted pecans

1/4 cup dried currants or chopped raisins

Salt and freshly ground pepper to taste

Place half the reserved salmon marinade in small mixing bowl. Whisk in oil and set aside. Combine greens, cilantro, pecans, and currants in large mixing bowl. Add dressing and honey roasted pecans. Toss well and set aside. Divide onto the center of six plates. Rest a salmon fillet to the side of each salad and drizzle remaining reduced marinade over each fillet.

“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.

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