Healthy eating featured this week

By Sheryl Borden: Creative Living

Information on making purses from placemats, healthy eating habits for kids, and machine embroidery appliqué will be featured on “Creative Living” at noon on Tuesday and at 2 p.m. on Saturday.

Pat de Santis, spokesperson for Wrights in West Warren, Mass., shows how to make a trimmed purse from a 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 talks about starch, carbs and 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 lives in Grass Plain, Texas.

Laura Waterfield is owner, artist and embroidery digitizer for Laura’s Sewing Studio in Tomball, Texas. She will show how to add a touch of nature through texture when doing machine embroidery appliqué designs. She makes separate patches and then adheres them to the garment or home décor item.

Information on party planning, heart-healthy recipes, and making a shawl will be the featured topics on “Creative Living” at 9:30 p.m. on Tuesday and at noon on Thursday.

Deborah Durham, of Santa Fe, spokesperson for Hewlett Packard, will share some imaginative ways to make any wedding or bachelor party even more special. The secret is to make every aspect of the event “personal,” and she’ll show how to accomplish this.

Chef, cookbook author and spokesperson for California Fats, Fat City and Frank Fat Restaurants, Lina Fat will demonstrate heart-healthy recipes. She’ll explain the use of various spices and show presentation techniques she uses in her own restaurants.

Evelyn Langston, of Gilbert, Ariz., owner of Ozark Crafts, makes costumes for many celebrities, and she’s going to show how to make a quick, colorful and easy poppy shawl.

Spicy shrimp and scallop pasta salad
Thai Dressing
1/4 cup minced shallots
1 Tbsp. minced fresh ginger
1 Tbsp. chopped fresh basil
1 Tbsp. chopped cilantro
6 Tbsp. lime juice
1/4 cup Thai fish sauce
1 Tbsp. sugar
1/2 tsp. salt
1/8 tsp, crushed dried red chilies
1/2 cup vegetable oil
8 dried Chinese black mushrooms
2 cups chicken broth
1/2 lb. medium raw shrimp, shelled and deveined
1/2 lb. sea scallops, quartered
1 lb. tri-colored spiral-shaped pasta
1/4 cup roasted peanuts, coarsely chopped
Cilantro sprigs for garnish

Prepare the dressing: In a blender or food processor, whirl shallots, ginger, basil, cilantro, lime juice, fish sauce, sugar, salt and chilies until smoothly blended. With motor running, add oil in a slow stream. Soak the mushrooms in warm water to cover for 30 minutes; drain. Cut off stems and cut caps in quarters. Heat chicken broth to simmering in a two-quart pan. Add mushrooms, shrimp, and scallops. Simmer until shrimp turns pink and scallops are barely tender, 2 to 3 minutes. Drain; reserve poaching liquid for other uses.

Place shrimp mixture in a bowl, add 1/2 cup of Thai dressing, and stir to coat. Refrigerate, covered, for at least two hours.

Cook pasta in a large kettle of boiling salted water according to package directions until barely tender to bite. Drain, rinse with cold water, and drain again. In a large bowl toss pasta with shrimp mixture. Add enough of the remaining dressing to coat pasta lightly; toss. Place in a wide shallow serving bowl, sprinkle with peanuts and garnish with cilantro.

“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 of Albuquerque.