Inkstamping on upcoming show

Creative Living

link Sheryl Borden

Information on cooking with red quinoa, using stamps and inks, and working with candy melts will be the featured topics on "Creative Living" on Tuesday at 9:30 p.m. and on Thursday at noon.

Carol Fenster is an author and nutritionist, and she will explain what red quinoa is and why it's so good for us. Since it's a complete protein, it is a great component for healing advanced muscle loss due to a neuromuscular condition or the natural consequence of aging. Her company is Savory Palate, LLC, and she lives in Centennial, Colorado.

Ann Butler, designer and crafter, is going to show how easy it is to create an awesome effect for your work by combining different specialty stamps and inks to make a one-of-a-kind background. This is great for card making, scrapbooking, quilting and so much more. Her business is Ann Butler Design in Villard, Minnesota.

Nancy Siler is going to demonstrate making whimsical and elegant treats featuring candy bark made with candy melts and numerous embellishments. Siler is with Wilton Brands in Woodridge, Illinois.

Information on decorating styles, needlework projects and making cupcakes will be the featured topics on "Creative Living" on Tuesday at noon and on Saturday at 2 p.m.

Lacy Roberts is the Visual Coordinator for Havertys Furniture in Lubbock and she will show three different decorating styles: Contemporary, traditional and transitional, and show samples and pictures to illustrate each one and tell how to create a style that fits each person.

Paul Sheehan is with GhostStitchers which is a professional needlework stitching service. He will explain the different types of fabrics used in needlework projects, talk about thread count and show some of the multitude of fibers on the market. Sheehan is from Canandaigua, New York.

Nancy Siler will show how to make adult and kids' fun cupcakes featuring decadent chocolate cupcakes and monster cupcakes.

Red Quinoa Salad with Beets, Pomegranate Seeds, and Oranges Salad

• 1 3/4 cup vegetable broth or low-sodium chicken broth

• 1 cup red quinoa

• 1/4 tsp. salt

• 2 small Clementines or 1 medium orange, some segments reserved for garnish

• 1/2 can (14-oz.) shoestring beets, thoroughly drained seeds from 1 pomegranate (about 1/2 to 3/4 cup), reserve some for garnish

• 1/2 cup raisins or dried cranberries

• 1 cup baby spinach, washed and patted dry

• 1/2 cup slivered almonds (optional)

• 2 Tbsp. chopped fresh parsley or cilantro, plus 1 tablespoon for garnish

Dressing

• 1/4 cup freshly-squeezed orange juice

• 2 Tbsp. sherry vinegar

• 1 medium garlic clove, minced

• 1/4 tsp. sea salt

• 1/8 tsp. freshly ground black pepper

• 2 Tbsp. extra-virgin olive oil

In large saucepan, bring broth to boil. Add quinoa and salt and cook, covered, until broth is absorbed, about 20 minutes. Transfer quinoa to large bowl; drain any excess broth. Grate the Clementine (or orange) to yield two teaspoons zest and add to quinoa, then cut Clementine into segments and add to quinoa. Add the beets, pomegranate seeds, raisins, spinach, almonds, and 2 tablespoons of parsley. Toss to combine thoroughly. Make dressing: In a small bowl or glass jar, whisk together orange juice, vinegar, garlic, salt and pepper until blended. Slowly whisk in oil in thin stream until well combined. Add enough dressing to quinoa to coat thoroughly and serve either in large bowl or large platter, garnished with remaining Clementine segments, pomegranate seeds and parsley. Serves 4 as a main dish; 6 as a side dish.

Creative Living is produced and hosted by Sheryl Borden. The show is carried by more than 118 PBS stations in the U.S., Canada, Guam and Puerto Rico and is distributed by Westlink, Albuquerque.