Seed cooking, beaded jewelry featured
Information on speed cooking, finishing a storage chest and making decoupage art will be the featured topics on “Creative Living” at 9:30 p.m. Tuesday and noon Thursday.
Laura Dellutri will share two five-minute recipes in a segment she calls “Speed Cooking.” Her company is The Healthy Housekeeper Inc. in Overland Park, Kan.
Bruce Johnson is going to demonstrate how to take an unfinished toy chest and turn it into a food/toy storage chest for pets. He’ll also show other easy projects for pampering your pet. Johnson is the spokesperson for Minwax in Upper Saddle River, N.J.
Jann Johnson is a crafter and will show how to make a clay vase, metal frame and a decoupage tray — all easy gifts to make. She represents Polyform Products, Beacon Adhesives, Walnut Hollow and Krylon, and lives in Long Island City, N.J.
Information on making beaded jewelry and celiac cooking will be the featured topics on “Creative Living” at noon Tuesday and 2 p.m. Saturday.
Ellen Talbott and Liz Gourley, sisters and authors, will show how to make a beaded-eye pin chain necklace, as well as show several other pieces of jewelry they have made. Talbott lives in El Cajon, Calif., and Gourley lives in Ventura, Calif.
Calling it a “diet for life,” cookbook author and celiac Bette Hagman (now deceased), will explain how to use gluten-free flours for daily cooking. She’ll also discuss protein differences and texture variances of several exotic flours. Her home was in Seattle.
Spicy garlic lime chicken
• 6 boneless, skinless chicken breast halves
• 5 tablespoons olive oil, divided
• 2/3 cup freshly squeezed lime juice, divided
• 2 teaspoons garlic, minced
• 1 teaspoon onion powder
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper, ground
• 1/4 teaspoon paprika, ground
• 1/2 teaspoon red pepper or cayenne pepper, ground
• 1/3 cup green onion, sliced
• 1/2 cup chicken broth
• 1/4 cup fresh cilantro, chopped
Rinse and pat dry chicken breasts. Place chicken in a freezer zipper-top bag. To make marinade, in a small bowl combine 3 tablespoons olive oil, 1/3 cup lime juice, garlic, onion powder, salt, black pepper, paprika and red pepper. Mix and pour marinade over chicken. Seal bag and turn to evenly coat the chicken breasts. Remove air from bag and flatten chicken breasts to one layer and freeze on cookie sheet or flat surface. Thaw marinated chicken breasts in the refrigerator the night before day of use for dinner and prepare as follows:
Spray large skillet with vegetable oil spray; add 2 tablespoons olive oil, heat on medium heat. Remove chicken breasts from bag, and discard the remaining marinade. Saute chicken breasts until golden brown, about 5-7 minutes on each side. Remove chicken to a platter; add green onions to skillet and continue to saute 1-2 minutes. Add 1/3 cup lime juice and chicken broth to skillet. Simmer for 5 minutes to slightly reduce sauce. Return chicken to broth in skillet, cover and continue to cook until chicken is tender and no longer pink, 5-10 minutes. Top with cilantro. Serve with rice or pasta and a vegetable. Also great cold sliced and served in a salad, or warm sliced in a flour tortilla with sauteed green and red peppers, beans and avocado slices topped with salsa.