Mood boards, quilting tips ahead on show

Information on creating mood boards, quilting tips and techniques, and using candy melts will be the featured topics on “Creative Living” 9:30 p.m. Tuesday and noon Thursday (all times Mountain).

Mood boards are a collection of inspirational images, colors and materials in a certain style or concept. Interior designer, Lee Brown says that mood boards are useful if you are working on just one room or remodeling your whole house and she’ll explain how this works. She is the director of Willow College in Christ Church, New Zealand.

Marci Baker is a quilter and author, and she’s taught many people how to quilt. She’ll talk about why we quilt, explain how each quilt tells a story and that most are not perfect. So, if anyone has tried to quilt in the past and been disappointed, Baker says “Yes, You Can Quilt!” and with her tips, you can. Baker’s company is Alicia’s Attic, Inc. and she’s from Fort Collins, Colorado.

Nancy Siler, formerly with Wilton Brands, is going to show lots of fun projects to make using candy melts. She’ll talk about how to dip store bought cookies, as well as homemade cookies, how to dip and decorate pretzels, rice cereal treats and even spoons! Siler lives in Woodridge, Illinois.

Information on cooking with Freekeh grain and working with Fantasy Film will be the featured topics on “Creative Living” noon Tuesday and 2 p.m. Saturday.

Bonnie Matthews is with Freekeh Foods, and she says that Freekeh is the perfect whole grain for vegetarians because it’s flavorful and still provides an abundance of nutrients, such as protein and fiber that can be difficult to find as a vegetarian. She’s from Minneapolis, Minnesota.

Barbara Trombley is President of Art Institute Glitter, Inc., and she’s going to show how to work with a product called fantasy film, and make lots of “things with wings” — and they are quick and easy to make. She lives in Cottonwood, Arizona.

Vegetarian stuffed peppers

1 8-ounce package cracked freekeh (1 cup)

2 1/2 cups water or vegetable broth

4-6 sweet peppers, sliced in half and seeds removed

1 15-ounce can Aduki beans, or pinto beans

1 12-ounce jar of your favorite salsa

2 tablespoons tomato paste

6-8 cloves of garlic, chopped

1 small onion, diced

2 limes, juiced

1/2 bunch of fresh cilantro

1 1/2 cups corn, fresh or frozen, thawed

2 cups grape tomatoes, sliced in half

Salt and fresh cracked pepper to taste

Preparing the peppers: Add about 2 inches of water to a large pot and bring to a boil. Reduce heat to low and add in the sweet peppers. Cover and cook for about 4-5 minutes until they’re slightly soft. Remove peppers from pot and set aside to cool. Preparing the stuffing: Pour 2 1/2 cups water and the freekeh in a saucepan and bring to a boil for about a minute. Reduce heat to medium. Stir in tomato paste, onion and garlic. Cover and simmer for about 25 minutes until the freekeh is tender. In a large bowl, add freekeh and all ingredients except the steamed peppers, stir and set aside. Stuffing the peppers: Place the peppers in a 9 x 12 casserole dish. With a large spoon, carefully fill the peppers. The contents can come up above the edge of the pepper. Pour about 1/4 inch of water in the dish and place in preheated oven. Cook for about 30 minutes. Serves 6. Option: Sprinkle grated low-fat pepper jack cheese on top of the peppers after 20 minutes and continue to cook 10 minutes more.

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

[email protected]