Educator talks changes in schools

Information on working with Polar Fleece fabric and preparing chicken stock from scratch will be the featured topics on “Creative Living” on Tuesday at 9:30 p.m. and on Thursday at noon. (All times are Mountain.)

Clare Rowley, President of Creative Feet LLC, will demonstrate how to cut Polar Fleece fabric using stick and rinse tape. She'll also show how to quickly finish the edge of this extremely stretchy fabric by using her sequins and ribbon presser foot. Rowley is from Prescott, Arizona.

Cookbook author, chef and teacher John Vollertsen, known as Chef Johnny Vee, believes in using the freshest ingredients available at his Las Cosas Cooking School. He's going to demonstrate chicken stock preparation as he prepares a simple Tuscan chicken soup with cannellini beans and escarole. He's from Santa Fe.

Information on making flowers from ribbon and discussing how the role of the school has changed in the past years will be the featured topics on “Creative Living” on Tuesday at noon and on Saturday at 2 pm. (All times are Mountain).

Helen Gibb, a designer and author, specializes in making beautiful flowers from a variety of ribbons. She's going to demonstrate how to make a hat pincushion and needle case. She's from Louisville, Colorado.

Author and educator, Jane Bluestein, PhD, will talk about school systems and how the role of the school has changed in the past years. She has suggestions for a “win-win classroom” that works for students, parents, and school personnel. Her company is Instructional Support Services, Inc. in Albuquerque.

Tuscan Chicken Soup with Cannellini Beans and Escarole

• 2 tablespoons olive oil

• 1 small onion, diced

• 1 medium carrot, diced

• 3 cloves garlic, minced

• 6 cups chicken stock

• 1/2 teaspoon fresh oregano

• 1/2 teaspoon red pepper flakes

• 1 can cannellini beans, rinsed

• 1 cup canned fire-roasted diced tomatoes

• 1/2 cup orzo or other small pasta

• 6 leaves escarole, chopped

• Salt & fresh ground pepper to taste

• Parmesan cheese

• Extra-virgin olive oil

Heat olive oil in a 4-quart saucepan over medium heat. Add onion, carrot, and garlic and sauté until lightly browned. Add chicken stock, oregano and red pepper and bring to a boil. Reduce heat to low, cover and simmer 10 minutes or until vegetables are tender. Stir in cannellini beans, tomatoes and pasta and return to a boil. Reduce heat to low, cover and simmer 15 minutes or until pasta is tender. Stir occasionally. Add escarole and allow it to wilt slightly. Season with salt and pepper and serve garnished with Parmesan cheese and a drizzle of extra virgin olive oil. Serves 6.

“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.