Information on cooking wild-caught California king salmon, painting quilt blocks and preparing homemade marshmallows will be the featured topics on “Creative Living” 9:30 p.m. Tuesday and noon Thursday.
Connie Moyers is going to talk about wild-caught California king salmon, which is tasty and contains omega-3 fatty acids. She’s going to pair this with other ingredients to make a meal that is easy to prepare and extremely healthy. She lives in Clovis.
Quilter and designer Laura Murray will demonstrate painting quilt blocks to create a one-of-a-kind design. She’ll demonstrate using paintstiks for stenciling, changing backgrounds, adding texture and more. Murray’s business is Laura Murray Designs in Minneapolis, Minn.
Cookbook authors Kimberly Reiner and Jenna Sanz-Agero will show how to prepare homemade marshmallows using an old family recipe, which is included in their cookbook, “Sugar, Sugar.”
Each recipe in the book has a wonderful story that goes along with it. They live in Tarzana, Calif. Information on making a purse from a placemat, nutrition for kids, and adding texture with machine embroidery applique will be the featured topics on “Creative Living” noon Tuesday and 2 p.m. Saturday.
Pat de Santis, spokesperson for Wm. E. Wrights Co. in West Warren, Mass., will show how to make a trimmed purse from a common placemat. With just two seams, a couple of folds, and ribbon handles, these purses are decorative and functional.
Mother and healthy eating advocate Lisa Daniel will talk about starch, carbs and explain how these affect children’s eating habits. She’ll also explain why a “low carb” diet is unhealthy for kids. Her company is 45 pounds LLC and she’s from Grass Plains, Texas.
Laura Waterfield is owner, artist and embroidery digitizer for Laura’s Sewing Studio. She will show how to add a touch of nature through texture when doing machine embroidery appliqué designs by making separate patches and then adhering them to the garment or home décor item. She’s from Tomball, Texas.
California king salmon salad
• 1 lb. California king salmon fillets
• Olive oil spray
• 2 tsp. olive oil
• 2 tsp. fresh lemon juice
• Salt & pepper to taste
• 1 clove garlic, minced or pressed
• 1 1/2 tsp. fresh rosemary leaves minced
Spray broiler pan or grill with the cooking spray. Preheat oven broiler or grill. Mix the olive oil, lemon juice, salt, pepper, garlic and rosemary. Brush mixture on both sides of the fish. Place fish under the broiler or on the grill. Broil about 4 inches from the heat for 5 minutes per half-inch of thickness or until fish is flaky in the middle. Cut salmon into 3-4 inch chunks.
• 6 oz. bag spring salad mix or your favorite mix
• 1/2 red bell pepper, thinly sliced, then cut in half
• 1/4 cup mushrooms, sliced
• 1/2 cup cherry or grape tomatoes, halved
• 1 cup croutons
• Vinaigrette or your favorite salad dressing to taste
In a big bowl, add salad mix, red bell peppers, mushrooms and tomatoes. Top with salmon chunks and croutons. Toss with your favorite dressing, or serve dressing on the side. This salad is just as good with cold salmon as it is with hot.
“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.