Creative Living – Gadgetry, ‘clean’ food to be featured

Information on making a kindle cozy, preparing and serving "clean" food and different ways to use grapefruit sections will be the featured topics on "Creative Living" 9:30 p.m. Tuesday and noon Thursday.

For those who can't go anywhere without computer gadgets, Laura Bray, crafter and designer, will show how to make a kindle cozy that protects against scratches and dents when traveling. She represents Velcro USA, Inc. and lives in Aliso Viejo, Calf.

Christy Kabbani and Nicky Poloski are business partners, and their company is Two Mothers Foods. They pride themselves on serving only "clean" food, which is free of high allergens, low nutrient density ingredients and preservatives. They'll demonstrate one of their recipes and show how it is served. They are from Naperville, Ill.

Eleisha Ensign is the Executive Director for TexaSweet Citrus Marketing in Mission, Texas. She's going to go over all the different ways you can use a grapefruit section. She'll also show how to section a grapefruit quickly.

Information on thread painting, packing for travel and decorating for parties and receptions will be the featured topics on "Creative Living" noon Tuesday and 2 p.m. Saturday.

Author and designer, Nancy Prince will show how to do thread painting by using two pieces of tulle fabric sandwiched between two pieces of water-soluble stabilizer film. She lives in Orlando, Fla.

Valarie D'Elia is a representative of orbitz.com in Chicago, Ill., and she will tell how to effectively pack for travel, whether by plane, boat or train.

Melissa Widner, a certified wedding specialist, will share some ideas for making a party or reception an occasion to remember. She'll talk about specific party themes, resources available, and explain how to add more pizzazz to any party. She lives in Friona.

Rio Star Grapefruit and Quinoa Salad

  • 1 Texas Rio Star Grapefruit, sectioned
  • 1 Texas Orange, sectioned
  • 8 thin slices fresh ginger
  • 1/4 cup extra-virgin olive oil
  • 3/4 cup quinoa
  • 1/2 teaspoon kosher salt, plus additional for seasoning
  • 1 tablespoon white wine vinegar
  • 2 teaspoons honey
  • 1 small serrano or jalapeno chile, minced (with seeds for maximum heat)
  • 2 scallions (both white and green parts), minced
  • 2 carrots, peeled & diced
  • 2 tablespoons chopped fresh cilantro leaves
  • Freshly ground black pepper

Strip the peel from the grapefruit with a vegetable peeler, taking care not to include the bitter white pith.

Warm the grapefruit peel, ginger, and olive oil in a small saucepan over medium heat.

As soon as the oil starts to bubble, after about two minutes, remove from heat. Set the oil aside to steep for 30 minutes. Strain and reserve the oil.

Meanwhile, rinse the quinoa in a bowl and drain. Put the quinoa in a small saucepan with 1 1/2 cups of water and 1/2 teaspoon salt. Boil over high heat, and then reduce heat to maintain a gentle simmer and cook, uncovered, for 15 minutes. Set aside off the heat, undisturbed, for 5 minutes. Transfer the quinoa to a bowl and fluff with a fork. Cool.

Segment the grapefruit over a bowl, reserving the segments and juice separately. Whisk 3 tablespoons of the grapefruit juice with the vinegar, honey, and salt to taste in a medium bowl.

Gradually whisk in 3 tablespoons of the reserved grapefruit oil, starting with a few drops and then adding the rest in a stream to make a slightly thick dressing. Season with pepper to taste.

Toss quinoa with the dressing, chiles, scallions, carrots and cilantro. Season with salt and pepper, to taste. Toss the grapefruit segment into the salad, divide among 4 plates. Serve warm or at room temperature.

Serving suggestion: this salad is delicious served with grilled salmon.

Yield: 4 servings.

"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 in Albuquerque.

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