Borden: Quick dip how-to's on coming show

Information on home based businesses, using salt in recipes and adopting a pet will be the featured topics on “Creative Living” on Tuesday at 9:30 p.m. and on Thursday at noon.

Elena Etcheverry is the founder and executive director for Charity Wings, and she will show how to use a sewing machine to embroider a monogram onto a blanket. She explains that this can easily be turned into a home business and is one that she works with through her non-profit organization in San Marcos, California.

Creative Living

Cookbook author, chef and teacher John Vollertsen (known as Chef Johnny Vee) is going to demonstrate three recipes that show off how important salt is in making tasty foods. He’ll also discuss different varieties of salt. He’s the owner of Las Cosas Cooking School in Santa Fe.

Matthew Festa is with Guardians of Rescue, and he’s going to explain how to adopt a pet. He strongly suggests going through a shelter to reduce the 6-8 million companion animals that are killed each year. Festa is from Smithtown, New York.

Information on women reentering the workforce, collar applications, and making quick and nutritious dips will be the featured topics on “Creative Living” on Tuesday at noon and on Saturday at 2 p.m.

Lance Heft is a businessman, author and entrepreneur and has written a book titled "Your Turn to Win." Heft will talk about tips for women reentering the workforce, or working from home in a “home-friendly” business. He'll also explain a key point that prohibits most people from pursuing their dreams. He’s from Collegeville, Pennsylvania.

Evelyn Terhune, former owner of Ozark Crafts in Gilbert, Arkansas, will show a technique that can be used anytime when you have a collar opening with a facing. It’s quick, clean and much faster than the traditional application found on most commercial patterns.

If you’re looking for a quick, tasty and nutritious dip, Teresa Wagner, DairyMax, will demonstrate making a cucumber yogurt dip. It can also be used to top a baked potato or as a dip for quesadillas. She’s from Fort Worth.

Roasted Peppers & Potatoes with Bagna Cauda

1 1/2 pounds baking potatoes

2 Tbsp. olive oil

2 tsp. kosher salt

1 tsp. freshly ground black pepper

2 large yellow bell peppers

2 large red bell peppers

Peel potatoes and cut crosswise into 1/4-inch-thick slices. In a shallow baking pan, toss potatoes with oil, salt and pepper and spread in one layer in pan. Roast potatoes in a preheated 450° F. oven, stirring occasionally, until they are golden brown and slightly crispy, about 30 minutes. Roast the peppers directly over gas burners or under a broiler set on high heat. Turn peppers occasionally until skins are blistered and charred. Transfer peppers to a bowl and let steam, covered, until cool. Peel peppers and discard stems and seeds. Slice into finger wide strips and set aside. Serves 8-10.

Bagna Cauda

1/3 cup olive oil

4 large garlic cloves, chopped

1 tsp. kosher or sea salt

5 anchovy fillets, mashed to a paste

2 Tbsp. chopped fresh parsley leaves

1 Tbsp. fresh oregano

Mash garlic, salt and anchovies with a mortar and pestle until a smooth paste forms. In a small saucepan, heat oil and garlic/anchovy paste over moderate heat, stirring, until it starts to bubble. Stir in parsley and oregano. In a large bowl toss peppers and potatoes with warm bagna cauda to coat and season with salt and pepper. Arrange on a large platter and serve immediately. Make sure to have crusty bread on hand to gobble up all that salty oil left in the bottom of the serving dish.

“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.