• Do not know what took me so long to discover the Foreman Grill.  Found a little one
• that suits me fine.  Picked up a pair of Farberware tongs at about the same time. 
• They claim tongs are good for up to 400 degrees temp...a good toast retriever.    I 
• use them as a tool for gently scraping burnt-on marinade, etc. from the Foreman. 
• Then, a damp sponge.  Easy clean-up.

• Please feel free to add a recipe, rave about or pan this one.  You can make up a name
• for yourself.  And remember, your email will not be published.  Just click on Comment
• below this blog and go for it!

Roast chicken (or turkey).  One of the ways I use the white wine marinade is to sprinkle a
few teaspoons from the bottle after basting the first time. You have probably heard about
a good way to keep the chicken moist ...when prepping, pull the skin away from breast and
rub your choice of cooking oil on the meat.  Works great.
If you do not care to stuff the bird (dieting and such), cut up a combination of carrots,
celery and onions and place in the cavity. 

2/2/08:  O.K. you've baked the chicken.  You have saved that lovely browned stuff from the
bottom of the pan, put it in the fridge overnight and scooped off all that nasty fat.  You've
carved and packaged leftovers for the freezer, saved the remainder of the juice and have
cut up about a cups worth of chicken chunks.  Place them in a nice 2-cup glass container
and refrigerate. (I'd rather store in glass. Used to use a lot of plastic, but the stuff degrades.)

Joankelsy's somewhat different soup du jour:  

 1 small onion, cut in chunks                            Small handfuls frozen carrots,broccoli,zucchini
 1 T extra virgin sesame oil                              1/4 C frozen sliced okra
 1 cube Rapunzel Vegan Vegetable Bouillon    7 0z.canned no salt tomatoes cut up in liquid.     
 1/2 C low fat/low salt chicken bouillon             1/4 tsp. honey to offset acid in tomatoes
  About three C heated water*                        Marjoram, basil, parsley and/or salt  to taste                             
  Stalk of celery sliced in small pieces.          (I use dried herbs from the health food store. They 
                                                                   are fresh and real, so don't need much,es. parsley.)
  Chunks of cooked chicken 
   Thick brown pan drippings. Refrigerate overnight.          
Remove from fridge when you start cooking and scoop fat from the gel.

Saute onion in oil until soft.  Add vegetable bouillon, 3 cups of heated water & celery. 
Bring to a boil, then simmer.  While that is happening, nuke frozen vegs. in about a cup
of water.  Nuke just enough to bring to room temp, so they will cook in the pot.  Add
chicken broth to pot.  Add vegetables and preferred seasoning, bring up the heat, then
simmer.  Add more warm water if needed.  Simmer for 20 minutes, then add the chicken
and juice. 
Simmer for another 20 minutes.  Pumpernickel goes good with this soup and is low on the
glycemic index.

Vegans can leave the chicken products out and add another bouillon cube or two.  I have
added diced tofu for protein when I reheat vegetable soup.  Enjoy!

     *The latest warning about lead in your pipes willl have you running the water for a while,
then heating in the microwave.  Plumbing in houses built on or before 1986 are especially
vulnerable to lead from the solder.