Folding paper ahead on show

Information on making various items by transforming patterned paper through folding, and doing stumpwork embroidery will be the featured topics on “Creative Living” 9:30 p.m. Tuesday and noon Thursday (all times Mountain).

Susan Legits is an independent demonstrator for Stampin’ Up! She’s going to demonstrate making various containers, cards, gift card holders and party favors just by transforming patterned paper through folding. The best part is you don’t even have to measure the paper to transform it into something useful. She’s from Albuquerque.

Stumpwork is embroidery that is raised off the surface of the fabric or even completely free standing from fabric. Kim Sanders is a teacher and designer for the Embroiderers’ Guild of America which is located in Louisville, KY. It is similar to collage since a variety of embroidery techniques may be used in any single embroidery.

Information on cooking with Freekeh and making an apron from a tee-shirt will be the featured topics on “Creative Living” noon Tuesday and 2 p.m. Saturday.

Bonnie Matthews is the co-founder of Freekeh Foods, and she is going to demonstrate how Freekeh Paella is an excellent dish for any dinner party. It’s also easy to start your day with warm breakfast Freekeh, and Matthews will demonstrate some breakfast recipes as well. She’s from Minneapolis.

Marisa Pawelko is a designer and events coordinator, and she represents Westcott Brand Cutting Tools, Imagine Crafts and Tsukineko Inks. She’s going to demonstrate how to create an apron from a tee-shirt and then show how to embellish it with various products. Her business is in Winfield, Illinois.

Freekeh paella

1 pack (6 links) spicy Andouille chicken sausage, diced and browned in extra virgin olive oil

1 sweet red or yellow pepper, diced

1 green pepper, diced

10 garlic cloves, diced

1 large onion, diced fine

1 large fresh tomato, diced fine

1 8-ounce package cracked freekeh (Original Variety)

2 1/2 cups chicken broth, vegetable broth or water

1 10.5-ounce can of clam sauce

1 cup frozen peas, thawed

14-18 medium to large shrimp, shelled, deveined and rinsed

3/4 tsp. saffron

a few shakes of cayenne pepper

salt & plenty of fresh cracked pepper to taste

lemon wedges

Drizzle a little olive oil in a large skillet and heat on medium. Toss in diced sausage and brown on all sides for about 5 minutes. Once cooked, remove sausage and set aside. Keeping the bits in the same skillet, add diced onions, peppers and garlic. Cook on medium heat until tender. Add a little more olive oil if it seems too dry. Toss in diced tomato and the spices and cook for about 1 more minute. Add freekeh to skillet and stir, mixing all ingredients thoroughly. Add the sausage, clam sauce, broth and peas. Cover, reduce heat to simmer.

Cook for an additional 20 minutes or until the freekeh is tender and the liquid has been absorbed. Add the shrimp, and cook about 6 more minutes until pink. Garnish with fresh chopped parsley and lemon and serve. Serves 4-6.

“Creative Living” is produced and hosted by Sheryl Borden. The show is carried by more than 118 PBS stations. Contact her at:

[email protected]