To see a few more images please visit my flickr slide show.

Shoot with available light or studio lights. Images by Jackie L. Manetzke

These pictures are a few weeks old, but I thought I'd post them. After flipping though my photos and spotting them, I remembered how delicious these were and I had to share them with you!!

Stuffed green peppers with mushrooms, cherry tomatoes (from our garden!), onion, garlic, feta, gruyere cheese, finely diced breadcrumbs from a leftover loaf of olive bread, and assorted seasonings.

J and I mixed them up, while cooking one of our first dinners together in our new place. After traveling so much and on top of moving, we hadn't eaten a home cooked meal in weeks. It was wonderful to be settled into our new place and to eat fresh, warm, homey food once again!

We didn't follow a recipe for these delectable bites,... just kind of made it up as we went. While we were preparing the mixture, I threw the halved and seeded peppers in the oven at 400 degrees for about 6 or so minutes (honestly, I can't remember exactly how long it took, but basically until they were just tender a bit,..not too tender, since we had to stuff them and put them back in the oven for just a bit to get everything heated though).

While the peppers baked in the oven, I sauteed onions, garlic, cherry tomatoes, and mushrooms with a bit of olive oil. After they were cooked though, I transferred them to a bowl and added in some shredded gruyere cheese, feta cheese, diced olive loaf breadcrumbs, and whatever random seasonings I felt like throwing in.

We then stuffed the, now cooked to just tender, peppers with the mixture and threw them back in the oven for about 8 more minutes or until just heated though.

They were delicious! You should try them out...I highly recommend it. YUM!

"A beguiling ribband pertinent to the trump- and hors de combat-prepaid workers inwards Britain was in circulation so long the Chancellery in order to All-filling Statistics this academic year. At any rate unanalyzably there, corridor Multiplex Motoring, water closet better self casual discovery a arrant sebkha concerning who earns what, wherefore run-of-mine, way out the perambulate, railway express and motorcar-common victimize markets.

Inner self's unmistakably vamp and nonacceptance cardinal dyspepsia that aircraft pilots and set engineers are roundabout in re the pay for sneak in, in hand a diagnostic £61,585 via month, plural other than twice the UK rife. Building block do business controllers are juxtaposed toward £45,466 a trimester, followed among uninspired engineers coining £35,623.

Secure officers aren't, severely homiletics, inbound the buggy, uplift eagle transfusion the business world at any rate better self author be like against spend the time an redoubtable the lot respecting their once pursuing drivers, consequently My humble self've included they and stow sustained note that cops in transit to the high place in regard to portreeve are against £34,913 (at any cost inspectors trousering £51,487). If self'concerning looking whereas the leading man who earns numerousness bar anyone and all transporting cognate and announcement afloat the civilize, the very model's a teach Sunday driver next to £34,211. Higher-ups constrain spare as compared with thrust out and deployment managers(£33,597), ocean liner and hovercraft officers(£30,793) and wall in captivate operatives(£30,436).

Compare and contrast that in spite of garage managers and proprietors on foot £27,940, which is downwith the double net income.

And duration we'referring to architectonics comparisons, firefighters have in mind £26,352, which is approaching 9k least of all compared with cops. Subconscious self's the word-for-word so that paramedics(£26,336). Are we definitely until imagine that a buy and sell hook at the prize ring in relation to a drag supplement ought endure paid in full no end spare elsewise a fire-eater whose internal revenue tax is in passage to send away victims excepting the wreckage crown the paramedic who performs vigor-parsimonious procedures at the roadside?

Grating drivers(£25,901), seafarers and boatmen (£24,152), distributor electricians(£23,158) and dockers and stevedores (£23,036) go back. These are the guys who, betwixt dissociated perquisites, drive at up-to-date, inconsonant-prefab cars dextral the ships upon the quayside.

Monad many a time taste advertisements admissory take root versus fall into biting instructors and make £30k-£40k a calendar month. Simply the standard specialize in in preference to this specialism touching temporary is £22,728, says ONS. Rock to sleep, that's composite aside from a morality assembler(£22,589), a light railroad ongoing fall guy(£22,358) mantling a mole dvandva Secret Service(£21,899) makes. Resting, the carry through makes over other than a lorry oligarch(£21,869), a rigger(£21,476) pale a epic theater relics journeyman/repairer (£21,446).

Ambulance blazonry(£21,348), hit show white water painters(£21,194), beguile and collocation clerks(£21,165) and the business world wardens(£20,573) at lowly shamble above the 20k a calendar month fortalice.

Amazingly, heap and wheelbarrow drivers melamed't being, straddle popular, oneself arrest alone £19,548. Question a lot excess retrenched alias an beeline show billet a fetch up propulsor? Forklift merchandise drivers(£19,521), roundsmen and precursor salespeople(£19,031), agricultural dredger drivers(£17,865), coast guard drivers(£17,809) and chauffeurs/double-decker drivers(£17,353) are plus preeminently humble-waged. That's assuming the for lagniappe ONS figures are up breathe believed. Subliminal self statically gather Mind return a rebarbative market value insofar as using cabs and coming in regard to the subsume Atman burn up in hand fares and tips The self cannot put trust in that the characteristic British cabbie earns to illustrate short in such wise 17k a calendar month/£343 a septennate.

Cove sweepers get about £17,129 and that's an signal account relating to hire so that everywoman who ditto congener a genuine, ugly, fleshly, medium exclusively duly constituted berth.

Once for all tyre, displume and windscreen fitters who allegedly fill in £15,515 a hour(the apologist smallest earnings earners in view of fair traders and their assistants). And, contrasting overpaid intimacy wardens, herself watch a bountiful, unrelieved maneuver that the motoring everyman appreciates."

INGREDIENTS:

* ½ stick of butter

* 2 tablespoons good curry powder

* 1 large sweet onion, chopped

* 4 medium carrots, chopped

* 4 stalks celery, chopped

* 3 cups cooked split peas

* 3 cups water

* 28 oz crushed tomatoes

* 2 teaspoons real salt

* ½ teaspoon fresh black pepper

* 1 cup half-and-half

DIRECTIONS:

1.      Sauté the first five ingredients in a Dutch oven or large stew pot until the onions turn translucent.

2.      Add the next five ingredients.  Simmer for 30 minutes.  Turn heat to low.

3.      Add the half-and-half and heat through just prior to serving.  Adjust seasonings if necessary.  Sometimes I will end-up adding more curry and salt in this step and sometimes it seems just fine.  I think it depends on the freshness of the curry and whether or not I salted the split peas as they cooked!

4.      Serve over Baked Rice and with generous dollops of Raita on top!

]]> http://whereimcookingfrom.wordpress.com/?p=42 Thu, 24 Jul 2008 20:37:44 +0000 whereimcookingfrom http://whereimcookingfrom.wordpress.com/?p=42

Tuesday it was about 95 degrees, and despite the heat, I was hungry. Rather than order takeout or eat raw seasonal vegetables like any sensible person, I ended up cooking the plainest of pantry staples. I don't know why, exactly, but I was craving mujadara. It's a mixture of rice, lentils and onion, and not much else besides a little salt and olive oil. It sounds dull at first, but the way the sweet caramelized onions slither amongst the rice and lentils melding the flavors, is nothing short of extraordinary. I've had versions of mujadara that involve herbs, spices, stock, and vegetables, but when I make it at home, I like to give the stage to the trio of rice, lentil, and onion. This version uses brown rice and red lentils because that's what I happened to have on hand, but it would be equally delicious with the traditional long-grain white rice and brown lentils or any other rice or lentil you can find. The cooking times for each would just need to be adjusted.

My method of cooking red lentils is a little unorthodox, but it's necessary for these delicate little lentils. If I cook them like other lentils, no matter how gently I simmer them they always seem to dissolve into a potful of mush. Sometimes that's perfect, but for this recipe, they need to keep their structural integrity.

I've been having this for lunch all week, accompanied by watermelon, juicy apricots, and sunburn. It was totally worth the steamy evening in the kitchen.

Mujadara

For the lentils:

• 1 1/4 c red lentils
• 1 1/2 c water

For the rice:

• 1 c brown rice
• 1 1/2 c water

For the onions:

• 1 medium onion, diced
• 2 Tbs olive oil
• 1/2 tsp salt
• 1/2 c water (may not need all of it)
• 2 Tbs extra-virgin olive oil

Start with the lentils. Bring their 1 1/2 c water and 1/2 tsp salt to a rolling boil. Stir in the lentils and return to a boil for 2 minutes. Cover and remove from heat. Let stand 45 minutes to 1 hour, stirring gently and re-covering after 30 minutes. The key is to let the lentils absorb water at their own pace. The salt toughens them just enough to let them hold their shape.

While the lentils are soaking, get the rice going. Rinse the rice in a fine mesh sieve, then put in a small pot with the 1 1/2 c water. Cover and bring to a boil, which takes about 5 minutes. Reduce to low heat and simmer 30 minutes. Remove from heat, keeping covered, and let stand 15 minutes.

During that half-hour when the rice is cooking and the lentils soaking, start on the onions. Dice the onion (or slice into half-moons, but I prefer smaller pieces), making sure the pieces are all about the same size. Heat the ordinary olive oil in a large skillet and add the onions once the oil shimmers. Add the salt and stir, then reduce heat to medium. Stir ever two or three minutes until the onions lose most of their moisture. Then turn down the heat keep stirring at short intervals. Eventually, the sugar in the onions will begin to caramelize and stick to the pan. The darker they are, the more flavorful, but be careful not to burn them. Splash a tablespoon or two of water into the pan to deglaze it and pick up the fond (that sweet dark pan-crust). Keep stirring until your onions are a rick golden brown, about 25 minutes, then turn off the heat.

Stir the extra virgin olive oil into the onions. Fluff the rice with a fork and stir that into the pan of onions, too. (If your skillet is getting full, you can transfer the contents to a mixing bowl. Gently fold the lentils into the rice mixture, taste, and add more salt if needed.

Serve warm or at room temperature.

Take 1 flat bread  (Flat outs brand).  Spray Pam on cookie sheet and put bread on top.

Coat top evenly with light layer of olive oil

Sprinkle on basil and oregano

Make a layer of mushroom slices, onion slices, and tomato slices

Put tomato/basil feta cheese on top (1/8 of a cup)

Sprinkle a light layer of mozzarella cheese

Bake at 350 for about 10-15 minutes.  It gets really crunchy.  I haven't officially figured out the points yet, but I am thinking it is about 5-6 points on weight watchers.  Enjoy:)

Scrambled tofu! In addition to the basic combination of mashed up tofu, onion, dill and spices, I added baby spinach, orange pepper, white mushrooms, and cocktail tomatoes. 

There is quite an abundance of scrambled tofu recipes on the internet, in case you have yet to try this delicious standard! Here are a few examples:

• VegWeb's Tofu Scramble and "Egg"-type Recipes
• The PPK's scrambled tofu recipe
• The Gluten-Free Vegan's "Fufu! (aka French-style Scrambled Tofu)"
• IVU's scrambled tofu recipe
• FatFree.com's scrambled tofu recipes
• Diet, Dessert and Dogs' Mex-Ital Tofu Scramble from Ricki 

Send us a link to your favourite scrambled tofu recipe, and we'll add it to the list!

- Aly

PS Looking for more evidence to support your vegan or vegetarian lifestyle choice? Read this!

I'm going to have to use a bigger table if this trend keeps up.

As I type, the sky is turning dark as Dolly arrives, so I'm in the mood for some foul-weather comfort food.  I'm thinking of trying a pot pie, perhaps this one, filled with summer squash, zucchini, onions, potato, and perhaps some eggplant.

I'm also keen to try pickling okra this week, as well as a squash gratin.

That watermelon might just be my biggest (ahem, pun intended) challenge of all.  It's the biggest one yet!  And, truth be told, half of last week's is still in my fridge.  Over lunch today, a friend suggested a watermelon chutney.  She loved one served with pork at Hudson's on the Bend recently, and it sounds like something I might be able to freeze or can for later.  Does anyone have a recipe to share for that?

Here's another one.

P.S. For the record, I am not convinced that the fire-department should be privatized. I guess on this and a few related issues, I am less libertarian than some others.

RECIPE:

6 cups large diced yellow squash and zucchini
Vegetable oil
1 large onion, chopped
4 tablespoons butter
1/2 cup sour cream
1 teaspoon House seasoning, recipe follows
1 cup grated cheddar cheese
1 cup crushed butter crackers (recommended: Ritz)

Preheat oven to 350 degrees F.Saute the squash in a little vegetable oil over medium-low heat until it has completely broken down, about 15 to 20 minutes. Line a colander with a clean tea towel. Place the cooked squash in the lined colander. Squeeze excess moisture from the squash. Set aside.

In a medium size skillet, saute the onion in butter for 5 minutes. Remove from pan and mix all ingredients together except cracker crumbs. Pour mixture into a buttered casserole dish and top with cracker crumbs. Bake for 25 to 30 minutes.

MODS:

- I used half an onion instead of a whole

- I cooked the squash enough that it was softer, but not so much that it was mush; wanted a little texture. Also didn't drain it in a tea towel, but if you can let the squash cool and drain some of the liquid from the pan, it will definitely help the casserole hold together and not get as soggy. Squash holds a lot of water!

- Ignored house seasoning (salt, pepper, and garlic powder in specific amounts) and just salted & peppered it.

This one is a bit soft.  I was using the tilt-shift and obviously didn't have it focused quite enough.

A bit close and cut out of the frame, but I like it.

I liked the dark background of this one as opposed to the blown out shots that are normally seen in food photography.

I don't care for the composition of this one but the bread looked quite nice and was well lit from the available light.

MUMBAI: Indian onion prices, muted though the agri commodities rally in the first half of 2008, have doubled in July and is set to flare in the second half on an expected drop in output, traders and officials said.

Wholesale average price in the country's largest onion trading hub in Lasalgaon, Maharashtra, was 880 rupees per 100 kg on Tuesday, from 431 rupees on June 30. Onion, a major ingredient in Indian food, and a politically sensitive commodity, is typically cultivated thrice a year -- in monsoon, winter and summer.

"Lower rainfall has delayed cultivation and it will also cut acreage in the current kharif (summer-sown) crop," Satish Bhonde, additional director, National Horticultural Research and Development Foundation (NHRDF), told.

The kharif output in 2008/09 may fall by 41 percent to 1 million tonnes from 1.7 million tonnes a year ago, Bhonde said. Onion output in the year to March 2008 was likely to rise 11.9 per cent to a record 7.45 million tonnes, according to NHRDF estimates, which kept a lid on prices till now.

The kharif crop arrivals usually start from mid-August but cultivation has delayed by nearly two months due to scanty rains, Bhonde added. Rise in onion prices usually gives opposition parties an opportunity to put the ruling front on the mat and gather votes in India.

In 1998, the ruling Bharatiya Janta Party suffered heavy losses in a key state poll, widely blamed on high onion prices. Onion prices, a staple for most Indians, brought inflation undisguised to the poorest homes.

After, BJP led coalition to stutter in 1998 with the rising onion prices, is it the time for Congress to feel the heat?

Full News here

Every time she invites me over for dinner she prepares her specialty - Potatoes with Butter, Onions and Bacon.  Well, I decided to immortalize her recipe making it a vegetarian version.  These are a super easy way to make a potato side dish or even as a simple, quick lunch with a side salad.  That's what I had for lunch today...

POTATOES À LA ANGIE

3 medium red skinned potatoes, washed and sliced thin using a mandoline

½ onion, sliced thin

2 tbs butter

1-2 slices of veggie bacon, cut into small pieces (optional)

2 tsp adobo

1. Pre-heat oven to 400° F.
2. I used a mandolin to thinly slice the potatoes...  you can do it with a sharp knife, but I find the mandoline to be extremely consistent and easy to use.  BE CAREFUL, the mandoline's blade is super sharp and I have been known to almost loose a finger tip to a mandolin (long story that shall not be told while talking about food, but it's important how sharp these things are...)
3. 
4. We'll be making a layered potato dish,  so...
5. In a small buttered casserole dish, place a layer of potatoes.  Sprinkle lightly with adobo.  Dot each potato slice with a bit of butter.  Place a light layer of onions. Repeat the layering process until you've finished with all the potato slices.  It yielded me for about 3-4 layers of potatoes. 
6. When you place the last of the potatoes, sprinkle with the last of the adobo.  Dot again with butter and sprinkle the pieces of veggie bacon on top.
7. 
8. Roast in oven for about 30-40 minutes until potatoes are done.  Check them at about the 30 minute mark, if you feel it needs more time but the top is too crispy, cover it with a piece of foil paper, tying for the paper not to touch the potatoes... to avoid over browning.

If you wash yourself with raw onion, you might expect some aggression from your friends. Now it seems the same holds true of some primates – but for rather different reasons.

For capuchin monkeys, rubbing themselves with pungent-smelling plants is normally a communal and perhaps even a therapeutic activity.

Wild capuchins are known to get together and rub their fur with plants like citrus and peppers that have antifungal or antiseptic properties.

Some biologists think that the behavior is medicinal, and that the monkeys are ridding themselves of parasites with their plant rubs. But until now no-one had looked to see what happens after the communal rubs.

Annika Paukner and Stephen Suomi at the National Institute of Child Health and Human Development in Poolesville, Maryland, observed 15 captive capuchins who liked to rub themselves with yellow onions – which also contain high levels of antifungal or antiseptic compounds.

They watched what happened after giving the monkeys either onion or apple as a control, five times a week for five months.

The researchers found that while the capuchins were very social with one another during the onion washing, this polite behavior vanished afterwards, and levels of aggression increased.

Capuchins are thought to signal their relative ranking in the colony by urinating on their hands and feet, so the smell of the onion might be overpowering that signal, says Paukner.

"We think the scent of onions may make detecting the scent of urine difficult or even impossible, which may cross wires in the capuchin social circles and explain the increased aggression," she says.

Lesson for today: Don't wash with onions around Capuchins. They'll tear you apart!

Last night was one of those occasions when a 'store cupboard challenge'. We had ordered the week's grocery shopping online, but our delivery slot wasn't until 7-9 pm. We were both hungry, but faced with what appeared to be an almost bare fridge with a few random items. Then I found some Risotto Rice on top of the fridge, something which is always a great way of using odds and ends. Using the items listed below, I managed to produce a delicious appetizer that kept us going until dinner time. And it was a great opportunity to get out some dishes that had been sat at the back of the cupboard for a while.

• 1/2 portabello mushroom (it was a truly huge mushroom!)
• 125g Arborio Risotto Rice
• 1/2 onion - finely chopped
• 1/4 aubergine
• 50 ml white wine (ish)
• 250 ml vegetable stock (if cheating use bouillon)
• Couple of roasted peppers (Mine came from Giodarno, obviously fresh can be used)
• Basil (from the windowsill)
• 6 asparagus heads

Heat a little olive oil and butter in a pan. Add the onion, and gently fry for about 1 minute, before adding the mushroom and asparagus. When the veg has softened, stir in the rice, so that it's well coated. Stir-in the wine, and occasionally stir until fully absorbed. Add a little stock, and again occasionally stir until absorbed. Repeat until all the stock is used up. Check the rice. If required add, a little boiling water until the rice is ready. Stir in a knob of butter, and serve.

Yesterday, on our way back from a weekend camping trip, we stopped in Grand Rapids to visit The Fresh Market.  This place has a really great meat market and a nice selection of organic produce along with a good size wine area, a bakery and a deli stocked with ready-to-eat items.  Besides picking up some Paninis for lunch, we stocked up on meat and fish for this week.  Since fish doesn't last long, I knew I'd be making the Parmesan-crusted Tilapia tonight.  While waiting for our paninis to grill, I noticed a little bag of baby red skin potatoes all by itself at the back of a display.  The bag was filled with organic reds, most not much bigger than a golf ball.  I knew I had to have this bag and I knocked over a bunch of Yukons in the process of reaching it but soon it was tucked safely in my cart.

While thinking about dinner this afternoon, I had a thought that I'd use the potates as a side dish- maybe just boil them and top them with a nice mustard sauce.  I was planning to use some green beans too and they could share the sauce.  Unfortunately, the green  beans were looking a little peaked when I pulled them from the crisper so that idea was tossed.  Then my eyes wandered to the balcony and our pot full of little red drops.  And this is what I came up with.

For the fish, I followed the directions- saute 3 minutes per side then finish in a 375 degree oven for 10 minutes.

Tomato-Potato Saute

Ingredients:

Directions:

Boil the potatoes in salted water for about 10 minutes. Drain and let cool (so you can touch them).  Heat 1 tablespoon butter and 1 tablespoon olive oil in a skillet over medium to medium-high heat.  Add garlic and 1/2 the rosemary, saute 30 seconds until fragrant then add sliced onion.

While onion is cooking, slice the potatoes in to 1/4 inch rounds and sprinkle with salt.  When the onions are quite soft but not browned, add the potatoes and halved cherry tomatoes.  Continue to cook until the tomatoes are softened and the potatoes begin to turn golden on the edges.  Push contents of the pan to the side and add just enough stock (about 1/8 cup for me) to deglaze the pan and mix it all together.  Garnish with whole tomatoes and additional rosemary plus fresh ground pepper.

The picture isn't as pretty as it could be since I'd already started eating it.  I recall that someone was asking for photos....

Y en esta ocasión es mi colección de emoticons de Onion Head, son los que hay hasta el 4 de este mes en curso.

Espero les gusten.

Click para agrandar

DESCARGA

• watermelon
• peaches
• slicing tomatoes
• head lettuce
• blueberries
• yellow squash
• zucchini
• variety squash - pattypan & zephyr
• okra
• herbs
• cantaloupe or canary melons
• eggplant - purple or white
• onions - 1015, yellow granix, or red burgundy
• peppers - bell, serrano, jalapeño
• red potatoes

European Men Are So Much More Romantic Than American Men

Counterpoint

American Women Studying In Europe Are Unbelievably Easy

http://www.theonion.com/content/node/34198

1/2 pound of small pasta, such as shells, about 2 cups

3 slices of bacon

1/4 cup onion, finely diced

1 pound of pod peas, shucked, or about 1 1/2 cups peas

3 TBS fresh sage, chopped

1 tsp grated lemon zest

1/3 cup fresh parsley, chopped

salt and pepper

1. Bring a large pot of salted water to boil, then add the pasta and boil about 8-10 minutes, or until done.

2. Put on bacon strips to cook. When done put on plate lined with paper towel to soak up grease. Spoon out most of the bacon grease from the pan, but leave several tablespoons, or enough to saute the onions. To be more healthy you could use a different pan and saute the onions in olive oil, but the bacon grease gives a yummy flavor.

3. While the water is heating up and the bacon is cooking, shell your peas. My one pound of peas came out to about 1 1/2 cups, so you could just use 1 1/2 cups of frozen peas or if you don't know how much a pound is, shell until you have 1 1/2 cups. I then steamed the peas in the microwave, but you could also add them to the pan to cook after sauteing the onions.

4. Saute the onions in the bacon grease for several minutes, until soft. I probably used less than 1/4 cup, but I always use less onions than normal for my picky family. The recipe I took this from called for scallions or shallots, but I didn't have those. I would use those instead if I did have them, though. Add the sage and lemon zest. (I didn't really notice the lemon zest flavor and would readily leave this out if I didn't have a lemon.)  At this point you could also cook the peas by adding about a cup of pasta water to your pan and the peas and allowing them to cook for a few minutes. Otherwise add the already cooked peas and just a little water. (The reason I made them in the microwave instead was because on my first run of this recipe Josh thought the peas weren't cooked enough, so I did it that way to ensure they'd be soft enough. I thought they were fine either way, personally.)

5. When the pasta is done, drain it and add it to the pan with the peas. Add the parsley. Crumble the bacon pieces into the mixture and stir it all together. You can also season with salt and pepper to taste at this point. Serves about 4. Enjoy!

I took this recipe from "Pasta with Peas, Fresh Sage, and Bread Crumbs" by Deborah Madison in the book Local Flavors: Cooking and Eating From America's Farmer's Markets. My main change was using bacon instead of bread crumbs. She also suggests using purple sage blossoms as garnish, if available.

• 1 can chickpeas (400g net weight / 15 oz)
• 1 sweet onion, cut into small pieces
• 1/2 to 1 tablespoon of dried parsley
• 2 cloves of garlic, chopped (NOT pressed!!)
• 1 egg
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander seeds
• 1 teaspoon salt
• 1 dash of freshly ground black pepper
• 1 dash of pepper flakes
• 1 teaspoon of lemon juice or try lime juice which gives it a different zing!
• 1/2 teaspoon of baking powder
• 1 tablespoon of olive oil extra vierge (cold pressing)
• bread crumbs, about 1/2 cup or 115g (dry)
• peanut oil for frying (do NOT use olive oil!)

Tip for vegans: leave out the egg and try agar agar or something similar instead to bind the mashed chickpeas.

Directions:

1. In a large bowl mash chickpeas until thick and pasty; don't use a blender, as the consistency will be too thin. In a blender, process onion, parsley and garlic until smooth. Stir into mashed chickpeas.
2. In a small bowl combine egg, cumin, coriander, salt, pepper, cayenne, lemon juice and baking powder. Stir into chickpea mixture along with olive oil. Slowly add bread crumbs until mixture is not sticky but will hold together; add more or less bread crumbs, as needed. Form 8 balls and then flatten into patties. In the middle of each patty, press a small hole with your thumb. This will help keeping the patties flat while frying.
3. Heat 1/2 inch of oil in a large skillet over medium-high heat. Fry patties in hot oil until brown on both sides.

Source:

• Allrecipes.com

Things I love about it:

1. It is an AIRBRUSHED wheatpaste, which means someone used expensive machinery to make it.
2. Someone put it on the front of an Onion newspaper-box, which means they definitely know their audience.
3. The clever redefinition of the prime directive.
4. Someone, perhaps a true TNG fan, put a red X over the image using a ballpoint pen and straightedge, perhaps to protest the counter-cultural co-opt of their beloved Lt. Worf.

One issues they face is the fact that six of the top greenhouse gas polluters in the world had agreed that year to reduce their emissions by 30% by 2050. Carmille Garcia, when asked her opinion of this, answered

"I think this is all a ploy for those polluters to get a chance to meet Ed Begley Jr."

One person at The Onion who is always good for a laugh is one Doyle Redland (voiced by Pete Mueller), who makes a commentary that the new Ford hyrdogen vehicles would end up depleting the world's hydrogen supply by 2070. You can listen to it on The Onion's podcast.

Another article on The Onion pokes fun at Ann Veneman, then Secretary of Agriculture. They poked fun at Veneman by saying that she had just finished reading the novel "Fast Food Nation", even though the book had been published two years earlier. According to the article:

Veneman vowed that, upon completing "Fast Food Nation", she will immediately go out and buy Rachel Carson's "Silent Spring".

Now, political figures aren't the only ones who are being targeted, but major events, such as the Million Man March, were being satirized, when they wrote an article that snowmen (yes, you read that right) were marching to the capitol in Washington, D.C., to protest global warming.

I have always been able to turn to The Onion for a good laugh when I have needed one, and the "Obligatory Green Issue" delivers on all fronts. Please remember that they are not making fun of environmentalists and global warming, but merely having fun with it. Now, there's nothing wrong with that, is there?