Serving Clovis, Portales and the Surrounding Communities

Learn about cancer-fighting foods on show

Information on changing out kitchen lighting and gluten-free cooking for two will be the featured topics on “Creative Living” on Tuesday at 9:30 p.m. and on Thursday at noon. (All times are Mountain.)

Mitch Teller is going to explain why lighting in the kitchen is so important. Most kitchens have recessed lighting which creates a harsh glare that is unwelcoming. Teller will show how to upgrade your kitchen lighting without breaking the bank, and it’s easy to install. He’s from Irvine, California.

Author and registered dietitian Carol Fenster will introduce a new cookbook she’s written. She’ll tell why she wrote the book, show some new appliances and bakeware that are perfect for smaller servings and also demonstrate some delicious dessert recipes from her book. Fenster is from Centennial, Colorado.

Information on pressing flowers, cancer preventing foods and making bumper pads will be the featured topics on “Creative Living” on Tuesday at noon and on Saturday at 2 p.m.

Kate Chu represents pressed-flowers.com, and she's going to show different ways that pressed flowers can be attached to different objects, such as magnets, jewelry, candles and even light switch plates. Chu lives in Anaheim, California.

Registered dietitian and author Pat Baird will talk about a new preventative approach called “anti-angiogenisis” which means starving or destroying cancer cells to prevent growth. Research shows that certain foods provide benefits that actually starve cancer cells and even stop cancer before it grows. Baird lives in Greenwich, Connecticut.

Judy Novella is in Danbury, Connecticut, and she will show a crib bumper pad set made from Nu-Foam and bonded polyester batting. These non-allergenic products allow you to fully customize and coordinate the baby’s room décor.

Tiramisu

I love this Italian dessert for its decadence and creamy smoothness, and it is also super-easy and requires no cooking. Traditional versions use shallow bowls (hard to serve from) and ladyfingers (hard-to-find in gluten-free form). To make things easier, I assemble the dish in two small ramekins and use store-bought cookies as the base. (I like Pamela's Dark Chocolate Chunk or Pecan Shortbread). The usual mascarpone is replaced with regular cream cheese and sour cream so you don't have leftover mascarpone.

• 1/2 cup (4 oz.) reduced-fat cream cheese or cream cheese alternative, at room temperature

• 1/4 cup light sour cream or sour cream alternative, at room temperature

• 3 tablespoons granulated sugar

• 2 tablespoons milk of choice (or water)

• 1/2 teaspoon pure vanilla extract

• 2 tablespoons brewed espresso (or 1 teaspoon instant espresso powder dissolved in 2 tablespoons hot water)

• 1 tablespoon coffee liqueur or rum or brandy (or more espresso)

• 2 gluten-free cookies (2-inch size)

• 2 teaspoons unsweetened Dutch-process or alkali cocoa, for dusting

• 2 teaspoons grated bittersweet or semi-sweet chocolate, for garnish

Coat two 3 1/2 x 1 3/4-inch ramekins (4 ounce) with cooking spray or lightly grease with canola oil. In a small bowl, with a spatula, beat together the cream cheese, sour cream, sugar, milk, and vanilla with a spatula until smooth. Spread 1/4 cup of the mixture evenly in each ramekin. In a small, shallow bowl, combine the espresso and coffee liqueur. Holding the cookie parallel to the espresso mixture, quickly and lightly dip each cookie in the espresso mixture only halfway and place it in a ramekin. (If there is any espresso mixture left, drizzle it into the ramekins.) Evenly divide the remaining cream cheese mixture and spread evenly on top of each cookie with a spatula. Tap each ramekin on the countertop to settle the contents evenly. Place the cocoa in a fine-mesh sieve and gently dust on top of each ramekin. Cover each ramekin with plastic wrap and refrigerate at least 4 hours or up to 24 hours. Serve, garnished with grated chocolate.

“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, Albuquerque.

 
 
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