Serving Clovis, Portales and the Surrounding Communities
Serving Clovis, Portales and the Surrounding Communities
Information on making light flavorful salads using unique ingredients, why houseplants are good for you and your health and using a chalk paste to create a custom set of house cutouts will be the featured topics 9:30 p.m. Tuesday and noon Thursday (all times Mountain).
Eleisha Ensign, Executive Director of TexaSweet Citrus Marketing, Inc., will demonstrate making a light, healthy flavorful salad using unique ingredients, including Quinoa, an amino acid-rich protein seed. She’s from Mission, Texas.
Curt Jaynes, owner of GardenSource Nursery, is going to explain why having houseplants is good for you and your health. He will show a variety of plants, talk about caring for them, and explain what health benefits they provide.
Kari Child is the Creative Marketing Manager for Chalk Couture in Midvale, Utah. She’s going to demonstrate how to apply colorful Chalkology Paste to a Chalk Transfer to create a custom set of house cutouts for Do-It-Yourself home décor. These are especially fun to make around the holiday season.
Information on making mini cards, a free online magazine for crafters, and quick and easy furniture “makeovers” will be the featured topics on “Creative Living” noon Tuesday and 2 p.m. Saturday.
Kristine Widtfeldt is Vice President of Close To My Heart, and she’s going to show how to make sixteen cards in about an hour. These mini cards are perfect for adding to a gift or as a note for a friend and making them in advance will ensure you have your stash all ready to go. She’s from Pleasant Grove, Uta.
Designers, crafters and magazine editors, Ann Butler and Lisa Rojas have started the first completely free online magazine dealing with all areas of crafts and related projects. They will discuss how the magazine came to be, who contributes to it and how to use it. The magazine is Bella Crafts Quarterly. Butler lives in Villard, MN and Rojas is from Victorville, California
Bruce Johnson is the spokesperson for Minwax, and he’s going to show how to make some quick and easy furniture “makeovers” for people who don’t have a lot of time and who want to start and finish a project in one day. Minwax is located in Upper Saddle River, New Jersey.
Grapefruit and quinoa salad
1 Texas Rio Star Grapefruit, sectioned
1 Texas Orange, sectioned
8 thin slices fresh ginger
1/4 cup extra-virgin olive oil
3/4 cup quinoa
1/2 tsp. kosher salt, plus additional for seasoning
1 Tbsp. white wine vinegar
2 tsp. honey
1 small serrano or jalapeno chili, minced (with seeds for maximum heat)
2 scallions (both white and green parts), minced
2 carrots, peeled & diced
2 Tbsp. chopped fresh cilantro leaves
Freshly ground black pepper
Strip the peel from the grapefruit with a vegetable peeler, taking care not to include the bitter white pith. Warm the grapefruit peel, ginger, and olive oil in a small saucepan over medium heat. As soon as the oil starts to bubble, after about 2 minutes, remove from heat. Set the oil aside to steep for 30 minutes. Strain and reserve the oil. Meanwhile, rinse the quinoa in a bowl and drain. Put the quinoa in a small saucepan with 1 1/2 cup water and 1/2 teaspoon salt. Boil over high heat, and then reduce heat to maintain a gentle simmer and cook, uncovered, for 15 minutes. Set aside off the heat, undisturbed, for 5 minutes. Transfer the quinoa to a bowl and fluff with a fork. Cool. Segment the grapefruit over a bowl, reserving the segments and juice separately. Whisk 3 tablespoons of the grapefruit juice with the vinegar, honey, and salt to taste in a medium bowl. Gradually whisk in 3 tablespoons of the reserved grapefruit oil, starting with a few drops and then adding the rest in a stream to make a slightly thick dressing. Season with pepper to taste. Toss quinoa with the dressing, chiles, scallions, carrots and cilantro. Season with salt and pepper, to taste. Toss the grapefruit segments into the salad, divide among 4 plates. Serve warm or at room temperature. Makes four servings.
“Creative Living” is produced and hosted by Sheryl Borden. The show is carried by more than 118 PBS stations. Contact her at:
