Spicy Squash Pickles

3/4 pound zucchini, cut into 1/4-inch-thick slices 
3/4 pound yellow squash, cut into 1/4-inch-thick slices 
2 teaspoons kosher salt, divided
1/2 cup thinly sliced sweet onion (such as Vidalia) 
1 cup water
1 cup cider vinegar
1/4 cup maple syrup
1/4 to 1/2 teaspoon crushed red pepper

1. Place a wire rack on a baking sheet. Arrange zucchini and squash slices on rack; sprinkle with 1 teaspoon salt. Let stand 30 minutes. Rinse well under cold water; pat dry with paper towels. Place zucchini, squash, and onion in a medium glass bowl.

2. Combine remaining 1 teaspoon salt, 1 cup water, and remaining ingredients in a small saucepan; bring to a boil, and pour over vegetables. Weigh down vegetables with a plate. Cover and refrigerate at least 2 hours or overnight. Drain or serve with a slotted spoon.

In SisteRSpeak July 2015.

Skinny Texas Cheese Fries

Skinnytaste.com

Ingredients:

2 medium potatoes (2/3 lb total), russet or yukon gold, washed and dried, skin on
2 t olive oil
1 t smoked paprika
1/4 t chili powder
1/4 t onion powder
1/3 t garlic powder
1/8 t cumin
coarse salt and fresh cracked pepper
1 slice center cut bacon, cooked and finely chopped
1/3 C sharp shredded cheddar cheese
2 T diced scallions
1 T sliced pickled jalapeno (jarred or canned)

Directions:
Preheat the oven to 400 degrees. Line baking sheet with foil for easy clean-up.  Lightly coat with cooking spray.  Cut each potato lengthwise into 1/4 thin slices, then cut each slice into 1/4 inch fries.

In a large bowl, combine cut potatoes and oil; toss well. Add seasoning (paprika to salt & pepper). Toss to coat.

Place potatoes in a single layer on a lightly greased large baking sheet. Bake uncovered for about 25 minutes or until tender crisp, turning once half way through (depending on thickness, this may require more or less time).

Remove from oven, place fries into two small oven safe dishes (or one large dish for sharing), top with cheddar cheese, sliced jalapenos, scallions and bacon bits, and return to the oven for about 2 minutes, or until the cheese melts. Serve warm with low-fat buttermilk ranch dressing.

In RS Program April 8, 2012.

Won Ton Snacks

2 lbs. bulk sausage

2 stalks celery

2 carrots

2 cloves garlic

1 small onion

1 8oz. can water chestnuts

1/2 cup Thai peanut sauce

1 pkg. Wonton wrappers

Cook sausage until done, breaking into fairly small pieces.  Drain off fat and then rinse.  In a food processor, finely chop celery, carrots, garlic, onion and water chestnuts.  The pieces should be small and fairly uniform, but not liquid.  Add to cooked sausage and cook until barely tender.  Add peanut sauce and cook for 5 minutes.  Press wonton wrappers into the cups of a mini muffin pan.  Spoon in mixture.  Pinch tops closed.  Bake for 12 minutes at 350.  Allow to cool slightly before removing from the pan.

Submitted by Darcee Waddoups in honor of Chinese New Year 2012.