COOKING

WITH

CANNABIS

Delicious Recipes

for Edibles and

Everyday Favorites

LAURIE WOLF

of 1

Pro

Cooking with Cannabis_001-007_11109.indd 1

13/5/16 9:18 am

Jo

J b: 11109 T

o

i

b: 11109 T tle: #222795 - Cook

o ing w

in

ith Cann

a a

nn b

a i

b s (Pr

s (P oV

r i

oV sion)

sio

Text

Pa

P g

a e: 1

g

© 2016 Quarto Publishing Group USA Inc.

Text © 2016 Quarto Publishing Group USA Inc.

Photography © 2016 Bruce Wolf

First published in the United States of America in 2016 by Quarry Books, an imprint of

Quarto Publishing Group USA Inc.

100 Cummings Center

Suite 406-L

Beverly, Massachusetts 01915-6101

Telephone: (978) 282-9590

Fax: (978) 283-2742

QuartoKnows.com

Visit our blogs at QuartoKnows.com

All rights reserved. No part of this book may be reproduced in any form without written permission of the copyright owners. All images in this book have been reproduced with the knowledge and prior consent of the artists concerned, and no responsibility is accepted by producer, publisher, or printer for any infringement of copyright or otherwise, arising from the contents of this publication. Every effort has been made to trace the copyright holders and ensure that credits accurately comply with information supplied. We apologize for any inaccuracies that may have occurred and will resolve inaccurate or missing information in a subsequent reprinting of the book.

10 9 8 7 6 5 4 3 2 1

ISBN: 978-1-63159-116-7

Digital edition published in 2016

eISBN: 978-1-63159-184-6

Library of Congress Cataloging-in-Publication Data is available Design: Samantha J. Bednarek

Photography: Bruce Wolf

Printed in China

The information in this book is for educational purposes only. It is not intended to replace the advice of a physician or medical practitioner. Please see your health-care provider before beginning any new health program.

of 1

Pro

Cooking with Cannabis_001-007_11109.indd 2

13/5/16 9:18 am

Jo

J b: 11109 T

o

i

b: 11109 T tle: #222795 - Cook

o ing w

in

ith Cann

a a

nn b

a i

b s (Pr

s (P oV

r i

oV sion)

sio

Text

Pa

P g

a e: 2

g

For Bruce and my kids. I love you.

of 1

Pro

Cooking with Cannabis_001-007_11109.indd 3

13/5/16 9:18 am

Jo

J b: 11109 T

o

i

b: 11109 T tle: #222795 - Cook

o ing w

in

ith Cann

a a

nn b

a i

b s (Pr

s (P oV

r i

oV sion)

sio

Text

Pa

P g

a e: 3

g

7

PREFACE

1 COOKING WITH

CANNABIS: THE BASICS

10 Marijuana:

A Crash Course

12 Indicas, Sativas,

and Hybrids

13 Dosing: Less Is More

14 Storing and Freezing

Cannabis and Edibles

15 Decarboxylation

16 Canna-Butter

18 Canna-Oil

20 Cannabis Condiments

21 Snack Attacks

22 Simple Canna-Syrup

24 Canna-Cream

26 Canna-Flour

28 Canna-Honey

30 Canna-Herb Blends

2 RECIPES FOR ONE

34 Simple Butternut

Squash Soup

35 Shrimp and Asparagus

Stir-Fry

36 Super Ramen

39 Cheese and Leek Frittata

40 Chicken with Lemon

and Capers

43 Bucatini with Spinach

and Tomatoes

44 Parmesan Risotto

47 Bacon Mac and Cheese

48 Chicken Milanese with

Fresh Salsa

51 Seared and Baked

Sesame Tofu

with Peanut Sauce

of 1

Pro

Cooking with Cannabis_001-007_11109.indd 4

13/5/16 9:18 am

Jo

J b: 11109 T

o

i

b: 11109 T tle: #222795 - Cook

o ing w

in

ith Cann

a a

nn b

a i

b s (Pr

s (P oV

r i

oV sion)

sio

Text

Pa

P g

a e: 4

g

CONTENTS

3 ENTREES

5 SANDWICHES,

136 Red Velvet Cupcakes

54 Meatballs in Marinara

APPETIZERS, AND SNACKS

139 Caramel Corn Cookies

57 Chicken Parmesan

96 Grilled Three-Cheese

140 Baklava

58 Spaghetti Carbonara

Sandwiches

143 Rustic Apple Tart

59 Pork with Cabbage

98 PB & J

and Apples

99 BLT Sandwiches

8 BEVERAGES

60 Bacon-Topped Meatloaf

100 Shrimp Rolls

146 Caramel Coffee

63 Roast Chicken

101 Steak Sandwiches

147 Thai Tea

64 Chicken Pot Pies

103 Deviled Eggs

148 Peppermint Hot

67 Chicken Stew with

104 Spinach, Ricotta, and

Chocolate

Dumplings

Artichoke Dip

149 Chocolate-Coconut

68 Salmon with Roasted

107 Bacon-Wrapped Shrimp

Milk Shakes

Red Pepper Puree

108 Baked Camembert with

150 Wicked Watermelon

71 Fish Tacos

Rosemary

151 Blueberry Lemonade

72 Three-Bean Chili

109 Cucumber Slices with

152 Peanut Butter–Almond

75 Quick Cassoulet

Smoked Salmon Cream

Smoothies

Cheese

153 Mango-Coconut

110 Bruschetta with Zucchini

Smoothies

4 SOUPS, SALADS, AND SIDES

and Ricotta

154 Virgin Mojitos

78 Pea Soup with Ham

112 Chorizo and Oaxaca

155 Virgin Sangria

81 Tomato-Vegetable Soup

Cheese Potato Nachos

with Zucchini Crisps

113 Madras Nuts

156 ACKNOWLEDGMENTS

82 Creamy Carrot and

114 Tortilla Pizza

157 ABOUT THE AUTHOR

Potato Soup

157 ABOUT THE

85 Arugula Salad with

6 BREAKFAST AND BRUNCH

Avocado and Warm

PHOTOGRAPHER

118 Stuffed French Toast

Bacon Vinaigrette

119 Bacon and Egg Muffins

158 INDEX

86 Chicken Caesar Salad

120 Oatmeal with the Works

89 Steak and Roasted

121 Breakfast Parfaits

Potato Salad

122 Granola

90 Watermelon and

Feta Salad

7 SWEET TREATS

91 Cauliflower with Cumin

126 Chocolate Bark with

92 Butternut Squash with

Pecans, Coconut,

Cranberries

and Apricots

93 Brussels Sprout and

128 White Chocolate Bark

Pecan Stir-Fry

with Dried Cherries

and Granola

129 Trifle with Berries

131 Easy Chocolate Pudding

132 Rice Pudding

135 Snickerdoodles with

Chocolate Drizzle

of 1

Pro

Cooking with Cannabis_001-007_11109.indd 5

13/5/16 9:18 am

Jo

J b: 11109 T

o

i

b: 11109 T tle: #222795 - Cook

o ing w

in

ith Cann

a a

nn b

a i

b s (Pr

s (P oV

r i

oV sion)

sio

Text

Pa

P g

a e: 5

g

of 1

Pro

Cooking with Cannabis_001-007_11109.indd 6

13/5/16 9:18 am

Jo

J b: 11109 T

o

i

b: 11109 T tle: #222795 - Cook

o ing w

in

ith Cann

a a

nn b

a i

b s (Pr

s (P oV

r i

oV sion)

sio

Text

Pa

P g

a e: 6

g

PREFACE

As I drive around Portland, Oregon, the I love that I have been able to help people city where I live, there are billboards with serious illnesses, including multiple advertising $79 prices for 1 ounce (28 g) sclerosis, fibromyalgia, and chronic nerve of cannabis and others that promote

pain. Friends who could not tolerate pain cannabis concentrates. It’s unbelievable.

medicine are getting serious relief from I never imagined that I would see this happen ingesting cannabis. I find it hard to imagine in my lifetime. I also never imagined that cannabis not being a better choice than this was how I would make my living. I have Vicodin or hydrocodone. But that’s me.

an edibles company that sells products Having been in the cannabusiness for infused with marijuana. I’m a legal drug more than three years, I see that many dealer, which still seems fairly hilarious.

folks just don’t want to smoke. Ingesting For me, the most important benefit of cannabis, as long as you have the dosing the legalization of cannabis is that it allows down, is preferable and also a delightful people to use this plant to treat their health way to medicate. As a cannabis chef, I love issues. Being able to control my epilepsy offering people infused edibles that are without using any pharmaceuticals has both nutritious and will also help them been life changing. For twenty years, I took deal with health issues—as well as enjoying medication that had extremely unpleasant recreational cannabis in a safe manner.

and difficult to deal with side effects. My Cannabis is here to stay. Whether you’re seizures stopped, though I continued to have going to use cannabis for health reasons pre-seizure auras monthly. But through using or for fun, you need to understand the cannabis, for two years now I have been full picture. First, this is not your mother’s both seizure- and aura-free. That’s right, cannabis! Second, there are strains that won’t not a hint; there are no side effects, and the get you high, but that can help alleviate a amount of cannabis that I need for medicinal headache or a stomach spasm. There’s no purposes does not make me uncomfortably reason why your cannabis experience should high. That’s pretty amazing.

be anything but enjoyable, and I hope this book will serve as a trusted guide.

of 1

7

Pro

Cooking with Cannabis_001-007_11109.indd 7

13/5/16 9:18 am

Jo

J b: 11109 T

o

i

b: 11109 T tle: #222795 - Cook

o ing w

in

ith Cann

a a

nn b

a i

b s (Pr

s (P oV

r i

oV sion)

sio

Text

Pa

P g

a e: 7

g

of 1

Pro

Cooking with Cannabis_008-031_11109.indd 8

13/5/16 11:56 am

13/5/16 10:07 am

Jo

J b: 11109 T

o

i

b: 11109 T tle: #222795 - Cook

o ing w

in

ith Cann

a a

nn b

a i

b s (Pr

s (P oV

r i

oV sion)

sio

Pa

P g

a e: 8

g

1

COOKING

WITH

CANNABIS:

THE BASICS

Cooking with cannabis is akin to

learning to cook with a new and

distinctive herb. What I have found

is that some foods work well with a

hint of cannabis and some are better with no cannabis taste at all. Some

foods, such as mushrooms and

white chocolate, taste amazing with

a good hit of cannabis. Infusing your cooking fat, whether it be butter or a cooking oil, is a simple process. As long as you follow the directions, you will have fabulous results. I “high”ly recommend it.

of 1

9

Pro

Cooking with Cannabis_008-031_11109.indd 9

13/5/16 11:56 am

13/5/16 10:07 am

Jo

J b: 11109 T

o

i

b: 11109 T tle: #222795 - Cook

o ing w

in

ith Cann

a a

nn b

a i

b s (Pr

s (P oV

r i

oV sion)

sio

Text

Pa

P g

a e: 9

g

MARIJUANA: A CRASH COURSE

Cannabis was a prescribed drug in the United the federal government has declared that it States until the early 1920s. Around that would decline to enforce federal drug laws.

time, the Federal Bureau of Narcotics had The compound in marijuana that has gotten it declared a hazard to society, and it was the most attention is tetrahydrocannabinol, banned almost entirely. Things got even worse thankfully called THC for short. THC is for the plant in the 1950s, when cannabis what’s responsible for the psychoactive was declared a Schedule 1 drug, the highest or mind-altering effect of the plant. The category of drug classification in the United THC cannabinoid, which is a chemical States, meaning the government does not compound found in the cannabis plant resin, recognize any accepted medical use for it.

is responsible for pleasure, pain relief, time This situation continues today, and the federal perception, and coordination. When THC

government continues to consider marijuana enters the bloodstream, it activates neural to have high potential for abuse, with no receptors and causes the production of legitimate medical or therapeutic use.

dopamine, the chemical in the brain that is As states begin to decriminalize cannabis—

responsible for feelings of euphoria. And who at the time of this writing there are 23 states doesn’t like feelings of euphoria?

that have done so—there’s hope that the More recently, the compound cannabidiol federal government will change the status of has been the buzz of the cannabis world. CBD

cannabis. In states where cannabis is legal, for short, this cannabinoid has been found to be even more helpful than THC in treating pain, inflammation, and anxiety without THE MOST COMMON

the psychoactive effects of THC. Numerous HEALTH ISSUES

medical studies are being published

TREATED SUCCESSFULLY

on a regular basis pointing to the many WITH CANNABIS

therapeutic effects of THC and, increasingly,

• AIDS/HIV

• Depression

CBD. Preliminary clinical studies suggest

• Alzheimer’s disease

• Epilepsy

• Anxiety

• Glaucoma

CBD may have therapeutic benefits in the

• Arthritis

• Insomnia

treatment of chronic pain, arthritis, anxiety,

• Asthma

• Multiple sclerosis

cardiovascular disease, cancer, strokes,

• Cancer

• Nerve pain and

• Chronic pain

fibromyalgia

schizophrenia, PTSD, and diabetes. The high

• Crohn’s disease

CBD strain of marijuana called Charlotte’s Web was created by a group of brothers and popularized through its help with a young of 1

Pro

10 COOKING WITH CANNABIS

Cooking with Cannabis_008-031_11109.indd 10

13/5/16 11:56 am

13/5/16 10:07 am

Jo

J b: 11109 T

o

i

b: 11109 T tle: #222795 - Cook

o ing w

in

ith Cann

a a

nn b

a i

b s (Pr

s (P oV

r i

oV sion)

sio

Text

Pa

P g

a e: 10

g

PLAY IT SAFE.

Responsible cannabis use is as important as state, and any medications you might be responsible alcohol use. Cannabis can be a taking. That’s why you need to be mindful powerful intoxicant if it’s used incorrectly, so of your individual reactions to cannabis. Know it’s absolutely essential that you follow—no, your personal limits, and don’t exceed them: memorize—these safety tips before you try If you start to feel unwell, stop consuming any of the recipes in this book.

cannabis immediately.

• Cannabis isn’t kid-friendly. Cannabis

• Cannabis impairs decision-making and motor products should never be given to children skills. That’s why it’s important to consume unless specifically recommended by a cannabis in a safe place—in your own home, medical doctor. Be sure to keep your for instance, or in the company of someone cannabis and cannabis-infused products you trust.

safely away from kids.

• Side effects may take a while to wear off.

• Start with—and consider sticking with—

It’s important to be aware that some side a very small dose. As with food in general, so effects of consuming cannabis can last for up with cannabis: You can always add more to 24 hours after ingestion. Always plan your spice if you need to, but you can’t take it out schedule accordingly. Common side effects once you’ve added it, so proceed with care.

include dizziness, tiredness, and nausea.

And if you do use too much cannabis extract in your food, stay put. Ask for help if you

• Consult your doctor before use. As with any need it, and whatever you do, don’t make type of herbal medicine, you should always any plans to drive.

consult your doctor before you attempt any non–FDA approved practices.

• Pay attention to your body’s unique

reactions. Each person’s tolerance for cannabis is different, and can be influenced by factors such as your

lifestyle, your psychological or emotional girl’s seemingly impossible fight against a individual people may have different rare form of epilepsy. This strain has allowed experiences from ingesting the same

her, and many like her, to lead a normal strain. While inhaling will affect you nearly life. The results have been outstanding, and immediately, ingesting takes 30 minutes growers are working to develop more strains to 3 hours to reach the full effect.

of marijuana that are high in CBD. That being The high from ingesting also lasts for a said, there’s still a considerable amount of much longer time and has a stronger, more research needed to validate the stories of sedative effect than the high from inhaling.

patients like this little girl.

As with most things, individuals are affected Effects of ingesting the plant will vary in different ways by different things, so depending on the strain used; in addition, always start small.

of 1

COOKING WITH CANNABIS: THE BASICS 11

Pro

Cooking with Cannabis_008-031_11109.indd 11

13/5/16 11:56 am

13/5/16 10:07 am

Jo

J b: 11109 T

o

i

b: 11109 T tle: #222795 - Cook

o ing w

in

ith Cann

a a

nn b

a i

b s (Pr

s (P oV

r i

oV sion)

sio

Text

Pa

P g

a e: 11

g

INDICAS, SATIVAS, AND HYBRIDS

Sativa and indica are the two major have gotten very blurred between indicas subspecies of the cannabis plant. When bred and sativas. The emerging thought is that together, the results are called hybrids. In the varying effects can be attributed to the dispensaries, you’ll generally find all three.

terpene profile of the plant. Terpenes are Each strain (a genetic variant or subtype) the organic compounds—oils, actually—in affects the mind and body differently.

cannabis and other plants that determine Indica strains typically produce a high that their smell. There are over 100 terpenes found manifests itself in a physical way, while the in the cannabis plant, and they’re thought sativa strains tend to produce a high that’s to be able to increase the potency of THC

more cerebral. The differences between the and other cannabinoids. Some of the most strains can be pretty subtle, but there are common terpenes, for example, are pinene, strains that are clearly uplifting (sativas) or myrcene, limonene, and linalool. In addition sedating (indicas).

to affecting the smell and taste of the Indica strains are recommended for pain cannabis, these compounds also impact the relief as well as for help with anxiety and physical and psychological effects.

stress reduction. If you’re looking for a Another element responsible for the

relaxing night on the couch or you want varying effects of cannabis is the cannabinoid a good night’s sleep, indicas are the way ratio; that is, the ratio of THC to CBD in a to go. Indica strains tend to have a higher particular strain.

CBD percentage and a stronger all-around When purchasing cannabis, try to find analgesic effect.

a dispensary where the budtenders are Sativa strains are best suited for daytime knowledgeable and are clearly listening use, as the effects are associated with when you explain what you’re looking for. If increased energy, euphoria, creativity, and you’re a patient who wants only the medicinal focus. But with these effects can sometimes benefits of cannabis without feeling a come anxiety and paranoia. For some people, difference mentally, that should be possible.

sativas help fight depression. If you’re looking More and more strains are becoming available for an intense and stimulating cerebral that have a higher CBD percentage than THC.

experience, sativas are the way to go. And you Much more research is needed to test can certainly enjoy the benefits of a sativa these theories. Until then, talk to your without ending up with an intense reaction.

budtenders, read reviews online, and With all the crossbreeding and

keep a journal of your experiences with hybridizations going on out there, the lines different strains.

of 1

Pro

12 COOKING WITH CANNABIS

Cooking with Cannabis_008-031_11109.indd 12

13/5/16 11:56 am

13/5/16 10:07 am

Jo

J b: 11109 T

o

i

b: 11109 T tle: #222795 - Cook

o ing w

in

ith Cann

a a

nn b

a i

b s (Pr

s (P oV

r i

oV sion)

sio

Text

Pa

P g

a e: 12

g

DOSING: LESS IS MORE

Ingesting too much cannabis is extremely will be available. Although it may not make unpleasant. It’s not harmful, but just sense, sometimes a lower dose makes for a a guaranteed miserable time. You may better time. If you get too out of it, you miss experience dizziness, nausea, disorientation, all the fun.

and a “please let this pass” kind of feeling.

Never eat more than is recommended in the recipe serving sizes. Know what you’re putting into your body and always remember:

Less is more.

Every individual has a different tolerance, WHAT TO DO WHEN

YOU OVERDO IT

so there are no hard and fast rules for

• Take a dose of ibuprofen. It will take about dosing. To figure out what your own personal 30 minutes to kick in, but it has been shown tolerance is, perform a test by trying a very to lessen the effects of THC.

small amount of an infused base product,

• Drink water. It will make you feel better and like the Canna-Oil (page 18) or Canna-Butter help your body process the excess THC.

(page 16). I suggest ¼ teaspoon to start.

• Citrus is thought to help relieve symptoms Wait for 3 hours to get the full effect. It of being too high, particularly freshly doesn’t usually take that long, but it can take squeezed lemon juice.

anywhere from 30 minutes to 3 hours, so

• Keep a high CBD strain in your house.

be patient. You can then try another test if CBD is thought to lessen the effects of THC.

necessary or desired using a slightly greater Smoking or vaping a couple of hits can amount of the infused base product. Once provide some quick relief.

you know your dosing parameters through

• Try to sleep. Get yourself as comfortable this experimentation, you will be able to avoid as you can and tuck yourself into bed.

going overboard. If you make an infusion that Keep your eyes closed and focus on

rhythmic breathing.

you feel is too strong, dilute it with plain butter or oil, depending on your infusion.

• Marijuana is nonfatal and there is no risk Although medical patients may require of an overdose. Remember that this

unpleasant feeling will wear off—but very high doses to find relief, recreational probably not as quickly as you would like!

users are often quite happy with 5 mg of THC. Personally, I am good with a 10 mg THC

dose. When purchasing from dispensaries, information on dosing for the different strains of 1

COOKING WITH CANNABIS: THE BASICS 13

Pro

Cooking with Cannabis_008-031_11109.indd 13

13/5/16 11:56 am

13/5/16 10:07 am

Jo

J b: 11109 T

o

i

b: 11109 T tle: #222795 - Cook

o ing w

in

ith Cann

a a

nn b

a i

b s (Pr

s (P oV

r i

oV sion)

sio

Text

Pa

P g

a e: 13

g

STORING AND FREEZING

CANNABIS AND EDIBLES

Store cannabis in glass jars with tight-fitting When storing edibles made with Canna-lids. Keep the jars in a cool, dark place. I have Butter or Canna-Oil, follow the same kept jars of cannabis this way for more than guidelines that would be appropriate for any a year without any loss of potency. You want non-infused food. Anything that can be frozen to keep your cannabis in a spot that has a when made without cannabis can still go in consistent amount of light and a consistent the freezer with cannabis. I like to freeze all temperature; fluctuations of both can have baked products, whether sweets like cookies a negative effect on the plant. If you can or savories like casseroles, double wrapped.

vacuum-seal the jars, that would be ideal.

First I wrap them in parchment paper and Dark-colored glass jars add an extra layer then in aluminum foil or plastic wrap. If the of protection against light. Remember to product is not fragile, I use plastic food-keep your strains labeled and in their own storage bags that I can vacuum-seal. Let containers, ensuring that you will keep their foods come to room temperature before taste, smell, and potency from changing.

eating (if you aren’t reheating them), as they The greatest enemies when storing

will taste better. I have included more specific cannabis are excessive heat and sunlight.

storage information with individual recipes.

When exposed to direct sunlight or high temperatures, the cannabinoids and terpenes will degrade. And warm air is a carrier of both mold and mildew. Additionally, very low temperatures can have an adverse effect on cannabis. Forget the freezer because it can freeze the trichomes (the little hair-like filaments) and they will break off, lowering the potency. The refrigerator is also not a good place to store cannabis as the humidity can lead to the growth of mold and mildew.

Be sure that your cannabis is dry when you are placing it in jars for storage or else you will have another opportunity for mold and mildew growth.

of 1

Pro

14 COOKING WITH CANNABIS

Cooking with Cannabis_008-031_11109.indd 14

13/5/16 11:56 am

13/5/16 10:07 am

Jo

J b: 11109 T

o

i

b: 11109 T tle: #222795 - Cook

o ing w

in

ith Cann

a a

nn b

a i

b s (Pr

s (P oV

r i

oV sion)

sio

Text

Pa

P g

a e: 14

g

DECARBOXYLATION

In order to derive the greatest potency from the cannabis plant when making edibles, it’s best to always decarboxylate the cannabis before infusing. Decarboxylation is the process of heating the marijuana to activate both the THC and the CBD in the plant. This heating happens naturally when you are smoking or vaping the plant, but when ingesting marijuana, you should first decarb it.

While we have enjoyed excellent results without first decarbing, our lab tests indicate that there is a small but worthwhile increase 1. Spread the cannabis on a rimmed baking sheet.

in potency when the plant is first decarbed.

Decarbing versus not decarbing does not seem to affect the shelf life of either the cannabis or the finished food made with it. If you have the time, I suggest you take this extra step. It’s a very simple procedure; follow these instructions using any amount of cannabis (buds or trim):

1. Preheat the oven to 240°F (115°C, or gas mark 1⁄2). Break apart any large buds with your hands and spread the cannabis on a rimmed baking sheet (fig. 1).

2. Bake for 45 minutes. The cannabis should become lightly browned and at this point will 2. Bake at 240°F (115°C, or gas mark 1⁄2) for 45 minutes.

be decarboxylated (fig. 2).

When you decarboxylate at a low temperature, as here, you are CHEF’S

preserving the most terpenes, which are the oils in the cannabis that NOTE

influence its flavor profile and provide some of the health benefits.

of 1

COOKING WITH CANNABIS: THE BASICS 15

Pro

Cooking with Cannabis_008-031_11109.indd 15

13/5/16 11:56 am

13/5/16 10:07 am

Jo

J b: 11109 T

o

i

b: 11109 T tle: #222795 - Cook

o ing w

in

ith Cann

a a

nn b

a i

b s (Pr

s (P oV

r i

oV sion)

sio

Text

Pa

P g

a e: 15

g

CANNA-BUTTER

Follow these directions and you’ll make the best Canna-Butter your ingredients will allow. Bear in mind that the stronger the strain, the stronger the butter, so plan accordingly. To grind the cannabis, you may use a blender or food processor or do it by hand.

1 quart (946 ml) water

4. While the Canna-Butter is cooking, set up a bowl to 1 pound (455 g) butter

hold the finished product. There are a couple of ways 1 ounce (28 g) cannabis,

to strain the mixture. I like to wrap a double layer of

decarboxylated (page 15)

cheesecloth around a large heatproof bowl with kitchen

and finely ground

twine, making sure the cheesecloth is taut across the top 1. In a medium saucepan, bring of the bowl. Carefully strain the Canna-Butter into the the water to a boil. You can vary

bowl, working slowly to avoid spills (fig. 4).

the amount of water if you like;

5. When the saucepan is empty, carefully untie the twine, just be sure to use enough so

pick up the cheesecloth on all four sides, and squeeze out the cannabis is always floating

all of the remaining liquid (fig. 5).

1½ to 2 inches (4 to 5 cm) from

6. Allow to cool at room temperature for about 1 hour.

the bottom of the pan. Place the

Refrigerate until the butter has solidified and separated butter in the saucepan (fig. 1).

from the water (fig. 6).

2. Once the butter has melted 7. Place a sheet of parchment paper on your work surface.

completely, add the cannabis

Run a knife around the edge of the Canna-Butter and lift (fig. 2).

it off the water (fig. 7). Place the Canna-Butter upside 3. Reduce the heat to very low to down on the parchment paper and lightly scrape off simmer. Cook for about 3 hours.

any remaining cooking water (fig. 8). Use the parchment It’s done when the surface of the

paper to shape and roll the Canna-Butter into a cylinder.

mixture turns from really watery

Store in an airtight container in the refrigerator for up to 1

to glossy and thick (fig. 3).

month or in the freezer for up to 6 months.

Yield: Makes 1 pound (455 g)

The ratio for this recipe is 1 pound (455 g) of butter to every 1 ounce (28 g) CHEF’S

NOTE

of marijuana. That means that if you’re using 1⁄2 ounce (15 g) of cannabis, you’ll need about 1⁄2 pound (225 g) of butter.

of 1

Pro

16 COOKING WITH CANNABIS

Cooking with Cannabis_008-031_11109.indd 16

13/5/16 11:56 am

13/5/16 10:07 am

Jo

J b: 11109 T

o

i

b: 11109 T tle: #222795 - Cook

o ing w

in

ith Cann

a a

nn b

a i

b s (Pr

s (P oV

r i

oV sion)

sio

Text

Pa

P g

a e: 16

g

1. Melt the butter in

1

2

boiling water.

2. Stir in the

cannabis.

3. Cook over very

low heat.

4. Carefully strain

through cheesecloth.

5. Squeeze to remove

the remaining liquid.

3

4

6. Let cool and

then refrigerate

until solidified.

7. Run a knife around

the edge to release

from the bowl.

8. Place upside

down on parchment

paper and remove any

remaining liquid.

5

6

7

8

of 1

COOKING WITH CANNABIS: THE BASICS 17

Pro

Cooking with Cannabis_008-031_11109.indd 17

13/5/16 11:56 am

13/5/16 10:07 am

Jo

J b: 11109 T

o

i

b: 11109 T tle: #222795 - Cook

o ing w

in

ith Cann

a a

nn b

a i

b s (Pr

s (P oV

r i

oV sion)

sio

Text

Pa

P g

a e: 17

g

CANNA-OIL

The steps to infusing oil are the same regardless of the type of oil used.

You can even make a blend of oils if you like. My favorite is coconut oil: It infuses beautifully and can even be used as a topical remedy. In addition to being used in many recipes in this book, you can also use Canna-Oil to make mayonnaise and vinaigrette (see Cannabis Condiments, page 20). If a recipe does not specify Canna-Oil made with a particular type of oil, use whatever Canna-Oil you like or have on hand.

2 cups (475 ml) canola,

(475 ml) olive, or

1. In a medium saucepan, heat the oil over medium-low

(455 g) coconut oil

heat. Add the cannabis (fig. 1).

1 ounce (28 g) cannabis,

decarboxylated (page 15)

2. Simmer gently for 3 hours. Do not allow the oil to come

and finely ground

to a boil. Cooking at a very low simmer, with occasional bubbles, is the desired method. You can tell the oil is done when the top of the mixture turns from watery to glossy and thick (fig. 2).

3. Carefully pour the oil and cannabis into your prepared bowl. There are a couple of ways to do the straining. I like to use a deep heatproof glass bowl with a fine-mesh strainer lined with cheesecloth (fig. 3). You can also tie a double layer of cheesecloth around a large heatproof bowl with kitchen twine, making it taut across the top.

4. When the saucepan is empty, carefully undo the twine, pick up the cheesecloth from all four sides, and squeeze out all of the remaining oil (fig. 4).

5. Allow the Canna-Oil to cool at room temperature for about 1 hour (fig. 5). Pour into a glass jar with a lid and store in the refrigerator for up to 6 months.

Yield: Makes 2 cups (475 ml)

The technique of oil infusion varies from the butter procedure because the CHEF’S

process for oil doesn’t involve water. Water is used in the butter infusion to NOTE

help prevent the milk solids from burning. Also, since butter becomes solid in the refrigerator, it’s easy to remove the butter from the water.

of 1

Pro

18 COOKING WITH CANNABIS

Cooking with Cannabis_008-031_11109.indd 18

13/5/16 11:56 am

13/5/16 10:07 am

Jo

J b: 11109 T

o

i

b: 11109 T tle: #222795 - Cook

o ing w

in

ith Cann

a a

nn b

a i

b s (Pr

s (P oV

r i

oV sion)

sio

Text

Pa

P g

a e: 18

g

1. Heat the oil

1

2

and then add the

cannabis.

2. Simmer gently for

3 hours.

3. Strain through

cheesecloth.

Work carefully to

avoid spills.

4. Squeeze to remove

the remaining oil.

5. Let cool. Pour into

a glass jar with a

lid and store in the

refrigerator.

3

4

5

of 1

COOKING WITH CANNABIS: THE BASICS 19

Pro

Cooking with Cannabis_008-031_11109.indd 19

13/5/16 11:57 am

13/5/16 10:07 am

Jo

J b: 11109 T

o

i

b: 11109 T tle: #222795 - Cook

o ing w

in

ith Cann

a a

nn b

a i

b s (Pr

s (P oV

r i

oV sion)

sio

Text

Pa

P g

a e: 19

g

CANNABIS CONDIMENTS

When using infused condiments, such as this mayonnaise and vinaigrette, it’s best to omit any other cannabis from the recipe. The recipes in this book were created to give you a dose that’s reasonable without being overpowering. If you’re a medical patient and know what your dose is, you may decide to use the infused condiment along with the recipe, but this approach is only for folks who can handle higher doses. Whether you’re working with your doctor or with a budtender, remember that less is more unless you truly know how much cannabis you can ingest.

Canna-Mayonnaise

Canna-Vinaigrette

3 large egg yolks

6 tablespoons (90 ml) balsamic vinegar 2 teaspoons fresh

1

tablespoon (15 g) Dijon mustard

lemon juice

1

clove of garlic, minced

1

teaspoon Dijon mustard

½ cup (120 ml) Canna-Oil (page 18) ½ cup (120 ml) Canna-Oil

½ cup (120 ml) olive oil

(page 18)

Salt and black pepper

½ cup (120 ml) olive oil

Pinch of salt

In a medium bowl, combine the balsamic vinegar, Dijon mustard, and garlic. Drizzle in the oils in a slow 1. In the bowl of a food processor, stream, whisking constantly. Season with salt and black combine the egg yolks, lemon

pepper to taste. Store in an airtight container in the juice, and Dijon mustard. Process

refrigerator for up to 3 months.

to combine.

Yield: 1½ cups (355 ml)

2. With the machine running, drizzle in the oils. Add the salt. The mixture will get thick. If necessary, add a drop or two of water to

achieve the desired consistency.

Store in an airtight container in the refrigerator for up to 1 week.

Yield: 2 cups (450 g)

of 1

Pro

20 COOKING WITH CANNABIS

Cooking with Cannabis_008-031_11109.indd 20

13/5/16 11:57 am

13/5/16 10:07 am

Jo

J b: 11109 T

o

i

b: 11109 T tle: #222795 - Cook

o ing w

in

ith Cann

a a

nn b

a i

b s (Pr

s (P oV

r i

oV sion)

sio

Text

Pa

P g

a e: 20

g

SNACK ATTACKS:

10 EASY-TO-MAKE SNACKS WHEN

YOU’RE UNDER THE INFLUENCE

For those occasions when the munchies kick in and you’re not in the mood to cook, here’s a list of ten of the most satisfying, un-infused snacks with three ingredients or fewer.

1. Ricotta cheese, chocolate chips, 6. Fried cheese: You just need a nonstick skillet and the cheese and vanilla, mixed together in a

of your choice. I like cheddar. This snack is like the little gooey bowl: It’s easy and tasty, like a

bits that cook and brown in the pan after they falls out of your cannoli filling without the shell!

grilled cheese sandwich.

2. Cinnamon toast: This childhood 7. Avocado drizzled with olive oil, balsamic vinegar, and salt and snack is too good to be forgotten.

black pepper: Just halve the avocado, remove the pit, sprinkle You just need bread, butter, sugar or on the toppings, and eat with a spoon.

honey, and cinnamon. Oh yeah, and

a toaster!

8. Flour tortillas baked with olive oil and coarse salt: Brush tortilla wedges with oil and sprinkle with salt. Place on a baking 3. Banana slices drizzled with sheet and cook in a 300°F (150°C, or gas mark 2) oven until coconut cream and sprinkled with

golden brown, turning once. Use your mitts to turn them. Allow brown sugar: Coconut cream is not

to cool. Use your mitts. Don’t forget.

the very sweet piña colada coconut

product. It’s thick and mild and you 9. Corn kernels with mayo and chili powder: Briefly sauté the will love it with brown sugar. Vegans, corn, let cool, and toss with a bit of mayo, some chili powder, go with agave nectar.

and salt. It’s like Mexican corn, but off the cob.

4. Berries, whipped Greek yogurt, 10. Cottage cheese and honey on whole-grain bread: and honey: If you can whip the

Toasting the bread is optional.

yogurt, it will be fluffy and awesome.

If you can’t, it will just be awesome!

5. Radishes with butter and salt: The better the butter, the more delish it will be. Sea salt is best.

of 1

COOKING WITH CANNABIS: THE BASICS 21

Pro

Cooking with Cannabis_008-031_11109.indd 21

13/5/16 11:57 am

13/5/16 10:07 am

Jo

J b: 11109 T

o

i

b: 11109 T tle: #222795 - Cook

o ing w

in

ith Cann

a a

nn b

a i

b s (Pr

s (P oV

r i

oV sion)

sio

Text

Pa

P g

a e: 21

g

SIMPLE CANNA-SYRUP

Simple syrup is a must if you love a good cocktail, and what a lovely infusion this simple syrup turned out to be. This process produces a syrup that’s less psychoactive than butter or oil. It’s a fabulous way to make some wonderful canna-cocktails, and it’s also great for sweetening coffee, tea, smoothies, granitas, and more. You can make any amount of syrup; just use equal parts water and sugar.

3 cups (700 ml) filtered water

1. In a large saucepan, bring the water to a boil (fig. 1). Add 3 cups (600 g) granulated

the sugar and stir until dissolved (fig. 2).

sugar

2. Add the cannabis, cover, and reduce the heat to a ½ ounce (15 g) cannabis,

simmer. Simmer for 30 minutes (fig. 3).

decarboxylated (page 15)

and finely chopped

3. Reduce the heat to low, stir in the glycerin, and simmer 3 tablespoons (45 ml)

for 10 minutes (fig. 4). Remove from the heat and let cool

vegetable glycerin

for 20 minutes.

4. Place a layer of cheesecloth or a fine-mesh strainer over a heatproof bowl or jar and carefully pour the syrup into the bowl, straining out the cannabis (fig. 5). Allow the syrup to cool to room temperature.

5. Place the syrup into a jar or other container with a tight-fitting lid. Store in the refrigerator for up to 3

months (fig. 6).

Yield: 4 cups (946 ml)

The cannabis infuses the sugar-water mixture CHEF’S

NOTE

with the help of the glycerin, which aids the emulsification process.

of 1

Pro

22 COOKING WITH CANNABIS

Cooking with Cannabis_008-031_11109.indd 22

13/5/16 11:57 am

13/5/16 10:07 am

Jo

J b: 11109 T

o

i

b: 11109 T tle: #222795 - Cook

o ing w

in

ith Cann

a a

nn b

a i

b s (Pr

s (P oV

r i

oV sion)

sio

Text

Pa

P g

a e: 22

g

1. Bring the water

1

2

to a boil.

2. Add the sugar.

Stir to dissolve.

3. Add the cannabis.

Reduce the heat

and simmer for

30 minutes.

4. Add the glycerin

and simmer for

10 minutes.

3

4

5. Remove from the

heat, let cool slightly,

and then strain.

6. Cool to room

temperature. Cover

and refrigerate.

5

6

of 1

COOKING WITH CANNABIS: THE BASICS 23

Pro

Cooking with Cannabis_008-031_11109.indd 23

13/5/16 11:58 am

13/5/16 10:07 am

Jo

J b: 11109 T

o

i

b: 11109 T tle: #222795 - Cook

o ing w

in

ith Cann

a a

nn b

a i

b s (Pr

s (P oV

r i

oV sion)

sio

Text

Pa

P g

a e: 23

g

CANNA-CREAM

This ratio of ingredients makes a strong cannabis cream. Feel free to lessen the potency by adding additional heavy cream or using less cannabis. It’s great for using in hot drinks and for whipping and topping desserts.

2 cups (475 ml) heavy cream

1. In a double boiler over medium heat or in a medium ½ ounce (15 g) cannabis,

bowl set on top of a saucepan partially filled with water,

decarboxylated (page 15)

heat the cream until it just starts to bubble. Add the

and finely chopped

cannabis to the hot cream (fig. 1).

2. Use a spatula to fold the cannabis into the cream (fig. 2) and then whisk to combine thoroughly. Lower the heat and simmer very gently for 1 hour (fig. 3).

3. Carefully pour the mixture through a fine-mesh strainer lined with cheesecloth into a bowl (fig. 4). Let cool at room temperature for 20 minutes.

4. Cover and refrigerate for about 1 week (fig. 5).

Yield: Makes 2 cups (475 ml)

The green cream makes quite a statement. The test results from our lab, Chem History, show that the potency of the infused cream CHEF’S

NOTE

is less than, but close to, the strength of Canna-Butter (page 16) and Canna-Oil (page 18). This makes sense because the THC likes to have a fat to cling to during the infusing process.

of 1

Pro

24 COOKING WITH CANNABIS

Cooking with Cannabis_008-031_11109.indd 24

13/5/16 11:58 am

13/5/16 10:07 am

Jo

J b: 11109 T

o

i

b: 11109 T tle: #222795 - Cook

o ing w

in

ith Cann

a a

nn b

a i

b s (Pr

s (P oV

r i

oV sion)

sio

Text

Pa

P g

a e: 24

g

1. Heat the cream

1

2

and then add the

cannabis.

2. Fold in the

cannabis and then

whisk to combine.

3. Gently simmer

for 1 hour.

4. Strain through

a cheesecloth-lined

strainer.

3

4

5. Cover and

refrigerate. Use

within 1 week.

5

of 1

COOKING WITH CANNABIS: THE BASICS 25

Pro

Cooking with Cannabis_008-031_11109.indd 25

13/5/16 11:58 am

13/5/16 10:07 am

Jo

J b: 11109 T

o

i

b: 11109 T tle: #222795 - Cook

o ing w

in

ith Cann

a a

nn b

a i

b s (Pr

s (P oV

r i

oV sion)

sio

Text

Pa

P g

a e: 25

g

CANNA-FLOUR

Not a method I use often, Canna-Flour involves baking with the actual plant. This means more of that cannabis flavor than you would get from the other infusions. But it also means fewer steps!

1 ounce (28 g) cannabis,

1. Place the cannabis in the bowl of your food processor

decarboxylated (page 15)

or in a clean coffee grinder (fig. 1). Process to a very fine flour-like powder (fig. 2). Stored in an airtight container, it will keep for many months (fig. 3).

2. To use, replace up to one-quarter of the amount of flour called for in a recipe with cannabis flour (fig. 4). Sift together the prepared cannabis flour with the other flour for even distribution.

Yield: Makes 1 cup (125 g)

For the sake of flavor and consistency in the finished product, try to stay at or below the one-quarter substitution rule. When baking with Canna-Flour, CHEF’S

keep the oven at 340°F (170°C, or gas mark 3) or below. For recipes that NOTE

call for 350°F (180°C, or gas mark 4), just lower the oven temperature to 340°F (170°C, or gas mark 3) and cook for a few minutes longer. Ramp up the seasonings a bit and there should be no harsh taste of cannabis.

of 1

Pro

26 COOKING WITH CANNABIS

Cooking with Cannabis_008-031_11109.indd 26

13/5/16 11:58 am

13/5/16 10:07 am

Jo

J b: 11109 T

o

i

b: 11109 T tle: #222795 - Cook

o ing w

in

ith Cann

a a

nn b

a i

b s (Pr

s (P oV

r i

oV sion)

sio

Text

Pa

P g

a e: 26

g

1. Place the decarbed cannabis in the bowl of 2. Process to a very fine powder.

a food processor.

3. Once processed, store in an airtight 4. Sift together the Canna-Flour and other container until needed.

flour before using.

of 1

COOKING WITH CANNABIS: THE BASICS 27

Pro

Cooking with Cannabis_008-031_11109.indd 27

13/5/16 11:59 am

13/5/16 10:07 am

Jo

J b: 11109 T

o

i

b: 11109 T tle: #222795 - Cook

o ing w

in

ith Cann

a a

nn b

a i

b s (Pr

s (P oV

r i

oV sion)

sio

Text

Pa

P g

a e: 27

g

CANNA-HONEY

I had an interesting experience with this honey infusion. Testing indicated that very little of the THC was absorbed into the honey, rendering it only very mildly psychotropic. My business partner and I tested the honey three times, always getting the same results.

From my personal experience, the infused honey seems to be physically relaxing, and 1 tablespoon (20 g) is potent enough to be calming and to help with sleep.

½ ounce (15 g) cannabis,

1. Place the cannabis in a cheesecloth bag or pouch tied

decarboxylated (page 15)

with kitchen twine (fig. 1).

and finely chopped

2. In a medium saucepan over medium heat, bring the 4 cups (1.3 kg) honey

honey to a simmer (fig. 2). Add the cheesecloth with the cannabis to the honey and simmer gently over low heat for 2 to 3 hours (fig. 3).

3. Remove the cheesecloth and squeeze to extract all the honey (be careful, as it will be very hot).

Let cool at room temperature. Store indefinitely in a covered jar in the refrigerator.

Yield: Makes 4 cups (1.3 kg)

of 1

Pro

28 COOKING WITH CANNABIS

Cooking with Cannabis_008-031_11109.indd 28

13/5/16 11:59 am

13/5/16 10:07 am

Jo

J b: 11109 T

o

i

b: 11109 T tle: #222795 - Cook

o ing w

in

ith Cann

a a

nn b

a i

b s (Pr

s (P oV

r i

oV sion)

sio

Text

Pa

P g

a e: 28

g

1. Place the cannabis in a cheesecloth pouch.

2. Bring the honey to a simmer.

3. Place the pouch in the honey and 4. Let cool and refrigerate to store.

simmer gently for 2 to 3 hours.

of 1

COOKING WITH CANNABIS: THE BASICS 29

Pro

Cooking with Cannabis_008-031_11109.indd 29

13/5/16 11:59 am

13/5/16 10:07 am

Jo

J b: 11109 T

o

i

b: 11109 T tle: #222795 - Cook

o ing w

in

ith Cann

a a

nn b

a i

b s (Pr

s (P oV

r i

oV sion)

sio

Text

Pa

P g

a e: 29

g

CANNA-HERB BLENDS

If you’re looking for an easy way to get a mild high, you can sprinkle your food with a Canna-Herb Blend. Even a very strong strain won’t be too much if you use just a little. An herb blend is also a nice way to start enjoying the flavor of cannabis if you don’t already.

I discovered the potential of seasoning with cannabis by accident, when some of my decarboxylated weed ended up on my marinated skirt steak.

Fortunately, when it kicked in I was the only one eating and was home for the night! I make a lot of this mix when my garden is at its peak. I’ve also added the dried herb blend to olive oil or melted butter—then it’s a quick drizzle over food rather than a sprinkle.

¼ ounce (7 g) cannabis

1. Preheat the oven to 200°F (93°C, or gas mark 1⁄4).

¼ ounce (7 g) fresh lemon

Place the cannabis and the herbs on a rimmed baking

thyme leaves

sheet (fig. 1).

¼ ounce (7 g) fresh oregano

2. Bake for 60 minutes until the herbs have dried out and

leaves

turned brown (fig. 2). Allow to cool completely.

3. Place in the bowl of a food processor and pulse until coarsely chopped (fig. 3).

4. When stored in a jar with a tight-fitting lid and out of direct sunlight (fig. 4), this blend seems to keep indefinitely, though the herbs will lose their fragrance over time.

The options for a Canna-Herb Blend are many. I’ve CHEF’S

NOTE

also had great success using a combination of dill and parsley, as well as thyme and rosemary.

of 1

Pro

30 COOKING WITH CANNABIS

Cooking with Cannabis_008-031_11109.indd 30

13/5/16 11:59 am

13/5/16 10:07 am

Jo

J b: 11109 T

o

i

b: 11109 T tle: #222795 - Cook

o ing w

in

ith Cann

a a

nn b

a i

b s (Pr

s (P oV

r i

oV sion)

sio

Text

Pa

P g

a e: 30

g

1. Place the cannabis and herbs on a rimmed 2. Bake at 200°F (90°C, or gas mark 1⁄4) for baking sheet.

60 minutes.

3. In a food processor, pulse until 4. Store in a tightly closed jar away from coarsely ground.

direct sunlight.

of 1

COOKING WITH CANNABIS: THE BASICS 31

Pro

Cooking with Cannabis_008-031_11109.indd 31

13/5/16 12:00 pm

13/5/16 10:07 am

Jo

J b: 11109 T

o

i

b: 11109 T tle: #222795 - Cook

o ing w

in

ith Cann

a a

nn b

a i

b s (Pr

s (P oV

r i

oV sion)

sio

Text

Pa

P g

a e: 31

g

of 1

Pro

Cooking with Cannabis_032-051_11109.indd 32

13/5/16 10:07 am

Jo

J b: 11109 T

o

i

b: 11109 T tle: #222795 - Cook

o ing w

in

ith Cann

a a

nn b

a i

b s (Pr

s (P oV

r i

oV sion)

sio

Pa

P g

a e: 32

g

2

RECIPES

FOR ONE

Eating alone at home has a lot going for it. There’s no pressure to entertain anyone, you can make whatever it is

that you’re in the mood to eat, and

you don’t have to share. Whether

you watch TV, read a book, or listen to music while you eat, it’s your

decision. Enjoy it as a time to reflect, to rejoice—and maybe even to eat

with your fingers!

of 1

33

Pro

Cooking with Cannabis_032-051_11109.indd 33

13/5/16 10:07 am

Jo

J b: 11109 T

o

i

b: 11109 T tle: #222795 - Cook

o ing w

in

ith Cann

a a

nn b

a i

b s (Pr

s (P oV

r i

oV sion)

sio

Text

Pa

P g

a e: 33

g

SIMPLE BUTTERNUT SQUASH SOUP

• Gluten-free

This simple-to-make soup is sure to warm you on cold winter nights. If you have the time, roast the squash instead of boiling it. Doing so adds a wonderful level of complexity. The avocado garnish is terrific, but so are fried sage leaves, a dollop of crème fraîche, or a simple sprinkling of smoked paprika.

1 teaspoon Canna-Butter

(page 16)

1 teaspoon unsalted butter

¼ cup (40 g) chopped yellow

onion

2 tablespoons (16 g) peeled

and chopped carrot

1½ cups (210 g) peeled, seeded,

and chopped butternut

squash (may be substituted

with cubed frozen squash)

¾ cup (175 ml) low-sodium

gluten-free chicken broth

5 smoked almonds,

coarsely chopped

Salt and black pepper

Chunks of avocado tossed

with lemon juice, for garnish

1. Place both butters in a small saucepan over medium-low

heat. Add the onion and carrot

and sauté until the onion

3. Carefully place the hot soup mixture and the almonds is translucent, about 6 to 7

in a blender and puree until smooth. Season with salt and minutes.

black pepper to taste.

2. Add the squash and chicken 4. Pour the soup into a bowl and top with the avocado broth and simmer until the

chunks.

squash is tender, about 20

minutes.

Yield: Serves 1

of 1

Pro

34 COOKING WITH CANNABIS

Cooking with Cannabis_032-051_11109.indd 34

13/5/16 10:07 am

Jo

J b: 11109 T

o

i

b: 11109 T tle: #222795 - Cook

o ing w

in

ith Cann

a a

nn b

a i

b s (Pr

s (P oV

r i

oV sion)

sio

Text

Pa

P g

a e: 34

g

SHRIMP AND ASPARAGUS STIR-FRY

Asparagus and shrimp are a great flavor combination. This dish is quick and easy to pull together. All you need is a bowl of rice and you’re in business. It might be considered cheating, but I often just heat up the rice from some leftover takeout when I make this dish.

2 tablespoons (32 ml)

hoisin sauce

2 teaspoons soy sauce

1 teaspoon Canna-Oil (page 18)

2 tablespoons (28 ml)

canola oil

5 stalks of asparagus, woody

stems removed and cut

into pieces

¼ cup (28 g) shredded carrots

½ of a yellow bell pepper, sliced 8 medium shrimp, peeled,

tails removed

2 scallions, sliced

½ teaspoon minced fresh ginger

1 clove of garlic, peeled and

minced

1 teaspoon sesame seeds

1. In a small bowl, combine the hoisin and soy sauces with the

Canna-Oil and set aside.

2. In a large sauté pan, heat the canola oil over medium-high

3. Add the sauce to the pan and toss to evenly distribute heat. Add the asparagus, carrots,

the ingredients. Sprinkle with the sesame seeds and enjoy.

and bell pepper and stir quickly

Yield: Serves 1

for 4 to 5 minutes. Add the

shrimp and cook until they turn

pink and are firm to the touch,

You can substitute green beans for

CHEF’S

about 3 to 4 minutes. Stir in the

NOTE

the asparagus and tofu or chicken

for the shrimp.

scallions, ginger, and garlic.

of 1

RECIPES FOR ONE 35

Pro

Cooking with Cannabis_032-051_11109.indd 35

13/5/16 10:07 am

Jo

J b: 11109 T

o

i

b: 11109 T tle: #222795 - Cook

o ing w

in

ith Cann

a a

nn b

a i

b s (Pr

s (P oV

r i

oV sion)

sio

Text

Pa

P g

a e: 35

g

SUPER RAMEN

Ramen noodles are amazing. I was introduced to them by my son Nick, when he was in college. Clearly a simple package of ramen needs no directions, but I have ramped up the ingredients and added a little canna-love. When you mix the Canna-Oil with sesame oil, a totally awesome flavor combination emerges. Check your fridge: There is bound to be something in there to add to your soup. For a heartier meal, add some cooked chicken, shrimp, or tofu.

1 package (31⁄2 ounces,

1. Open the package of ramen and remove the flavor

or 100 g) ramen noodles

packet. Add the water or broth to a medium saucepan and 2 cups (475 ml) water or

bring to a boil.

chicken or vegetable broth

2. Add the watercress, scallion, and noodles to the pot ¼ cup (9 g) packed watercress

and simmer for 3 to 4 minutes. Add the peas and carrots 1 scallion, sliced

along with the flavor packet from your package of ramen 6 sugar snap peas, halved

and cook for 1 minute.

¼ cup (28 g) shredded carrots

3. Pour the soup into a bowl, add the egg, sprouts, 1 large soft-boiled egg, peeled

cilantro, and both oils and serve.

and halved

¼ cup (26 g) sprouts of your

Yield: Serves 1

choice

Fresh cilantro leaves, for

garnish

2 teaspoons toasted

sesame oil

1 teaspoon Canna-Oil (page 18)

I like to get the packages of ramen noodles that don’t have MSG in the ingredients. MSG makes me feel weird, and it’s pretty simple to avoid it. If CHEF’S

NOTE

you feel the same way but can’t find ramen noodles without it, don’t use the flavor packet. Instead, add some tamari sauce along with the peas and carrots and use chicken or vegetable broth instead of water.

of 1

Pro

36 COOKING WITH CANNABIS

Cooking with Cannabis_032-051_11109.indd 36

13/5/16 10:07 am

Jo

J b: 11109 T

o

i

b: 11109 T tle: #222795 - Cook

o ing w

in

ith Cann

a a

nn b

a i

b s (Pr

s (P oV

r i

oV sion)

sio

Text

Pa

P g

a e: 36

g

of 1

Pro

Cooking with Cannabis_032-051_11109.indd 37

13/5/16 10:07 am

Jo

J b: 11109 T

o

i

b: 11109 T tle: #222795 - Cook

o ing w

in

ith Cann

a a

nn b

a i

b s (Pr

s (P oV

r i

oV sion)

sio

Pa

P g

a e: 37

g

of 1

Pro

Cooking with Cannabis_032-051_11109.indd 38

13/5/16 10:07 am

Jo

J b: 11109 T

o

i

b: 11109 T tle: #222795 - Cook

o ing w

in

ith Cann

a a

nn b

a i

b s (Pr

s (P oV

r i

oV sion)

sio

Pa

P g

a e: 38

g

CHEESE AND LEEK FRITTATA

In my opinion, the frittata is one of the best egg dishes. Not too eggy, not at all complicated, it makes a great breakfast, lunch, or light dinner. Served with a simple salad, this dish is one of my favorite solo meals. Don’t feel bound to anything but the eggs—this is a perfect meal for using up whatever is in your fridge begging for some attention (within reason, of course).

3 large eggs

1. Preheat the oven to 340°F (170°C, or gas mark 3).

2 teaspoons unsalted butter

2. In a medium bowl, beat the eggs; set aside.

1 teaspoon Canna-Butter

3. In a small ovenproof skillet, heat both of the butters

(page 16)

over medium-low heat. Sauté the leek in the butter until 1 small leek, cleaned well

tender, about 8 to 10 minutes. If needed to keep the pan

and sliced

from getting too dry, add an additional teaspoon or two of 1 cup (30 g) packed fresh

spinach

regular butter.

¼ cup (15 g) chopped fresh

4. Add the spinach, parsley, and cheddar cheese to the

Italian parsley

eggs, stir to combine, and pour into the skillet. Stir a ¼ cup (30 g) grated

couple of times to evenly distribute the spinach and

cheddar cheese

parsley before placing the pan in the oven.

5. Bake until the eggs are just set, about 15 to 20 minutes.

Be careful not to overcook. Serve hot.

Yield: Serves 1

When I was in cooking school, we had a day CHEF’S

NOTE

of frittata making. I had never had one before.

The main lesson was: don’t overcook.

of 1

RECIPES FOR ONE 39

Pro

Cooking with Cannabis_032-051_11109.indd 39

13/5/16 10:07 am

Jo

J b: 11109 T

o

i

b: 11109 T tle: #222795 - Cook

o ing w

in

ith Cann

a a

nn b

a i

b s (Pr

s (P oV

r i

oV sion)

sio

Text

Pa

P g

a e: 39

g

CHICKEN WITH LEMON AND CAPERS

This dish can be ready in just 10 minutes. I keep chicken breasts on hand in my freezer and, when I want one for dinner, I transfer one to the fridge in the morning. By the time I’m ready for dinner, it’s thawed and can be on the table in no time. I love to dip bread into this sauce. Of course I do.

And I love capers, though I think they may be an acquired taste. Cannabis and capers: they’re perfect together!

2 tablespoons (16 g)

1. Place the flour in a plastic bag with a sprinkle of salt

all-purpose flour

and black pepper and the lemon zest. Add the chicken

Salt and black pepper

breast to the bag and toss to coat it.

1 teaspoon grated lemon zest

2. In a small skillet, heat the olive oil and Canna-Butter 1 boneless, skinless chicken

over medium-low heat. When hot, add the chicken breast

breast (6 ounces, or 170 g)

and sauté for 6 to 7 minutes until cooked throughout, 2 tablespoons (28 ml) olive oil

turning once.

1 teaspoon Canna-Butter

(page 16)

3. Transfer the cooked chicken to a serving plate and cover with aluminum foil to rest while you make

Juice of ½ of a lemon

the sauce.

1⁄4 cup (60 ml) chicken broth

4. Add the lemon juice, chicken broth, and white wine to 2 tablespoons (28 ml)

white wine

the skillet and simmer for 4 to 5 minutes, scraping the 2 teaspoons capers, drained

bottom of the pan to get all the flavorful brown bits.

1 clove of garlic, minced

5. Stir in the capers and garlic and cook for 1 minute.

Remove from the heat and season with salt and black pepper to taste. Pour on top of your prepared chicken breast and enjoy!

Yield: Serves 1

This dish is also great with the addition of artichoke hearts, olives, grape CHEF’S

NOTE

tomatoes, and any chopped greens you have on hand. Add these items along with the capers and garlic, if you like.

of 1

Pro

40 COOKING WITH CANNABIS

Cooking with Cannabis_032-051_11109.indd 40

13/5/16 10:07 am

Jo

J b: 11109 T

o

i

b: 11109 T tle: #222795 - Cook

o ing w

in

ith Cann

a a

nn b

a i

b s (Pr

s (P oV

r i

oV sion)

sio

Text

Pa

P g

a e: 40

g

of 1

Pro

Cooking with Cannabis_032-051_11109.indd 41

13/5/16 10:07 am

Jo

J b: 11109 T

o

i

b: 11109 T tle: #222795 - Cook

o ing w

in

ith Cann

a a

nn b

a i

b s (Pr

s (P oV

r i

oV sion)

sio

Pa

P g

a e: 41

g

of 1

Pro

Cooking with Cannabis_032-051_11109.indd 42

13/5/16 10:07 am

Jo

J b: 11109 T

o

i

b: 11109 T tle: #222795 - Cook

o ing w

in

ith Cann

a a

nn b

a i

b s (Pr

s (P oV

r i

oV sion)

sio

Pa

P g

a e: 42

g

BUCATINI WITH SPINACH AND TOMATOES

Bucatini is a thick spaghetti-like pasta that is extremely satisfying. If it’s not your cup of tea, feel free to use any other shape. In summertime, an angel hair pasta would be delightful. Adding cooked shrimp or chicken could also be a nice way to go.

2 tablespoons (28 ml) olive oil

1. Bring a large pot of water to a boil.

1 teaspoon Canna-Oil

2. Meanwhile, in a medium skillet over medium-low heat,

(page 18), made with olive oil

heat both of the oils. Add the garlic and cherry tomatoes 2 cloves of garlic, sliced

and sauté for 3 to 4 minutes.

4 cherry tomatoes, halved

3. Add the spinach and sauté until wilted, about 1 cup (30 g) packed fresh

3 to 4 minutes. Stir in the crushed red pepper and

spinach

season with salt and black pepper to taste. Keep warm

Pinch of crushed red pepper

over very low heat.

Salt and black pepper

4. Cook the pasta in the boiling water according to 3 ounces (85 g) bucatini pasta

the package directions. When tender, drain and place

Grated Parmesan cheese,

in a bowl.

for garnish (optional)

5. Add the sauce to the pasta, sprinkle with Parmesan cheese, if desired, and serve.

Yield: Serves 1

Instead of sprinkling with Parmesan cheese, sauté some fresh or frozen CHEF’S

peas along with the garlic and tomatoes and then stir in a couple of NOTE

tablespoons (19 g) of goat cheese. It’s an awesome flavor combination.

of 1

RECIPES FOR ONE 43

Pro

Cooking with Cannabis_032-051_11109.indd 43

13/5/16 10:07 am

Jo

J b: 11109 T

o

i

b: 11109 T tle: #222795 - Cook

o ing w

in

ith Cann

a a

nn b

a i

b s (Pr

s (P oV

r i

oV sion)

sio

Text

Pa

P g

a e: 43

g

PARMESAN RISOTTO

The first time I had risotto was in Italy, when I was working on the cookbook of a famous chef. We traveled all over Italy, with the world’s largest mortadella (an Italian sausage), and would place a plate of food in front of various beautiful locations to photograph it. It was pretty bizarre, but the food was terrific. The risotto then was as simple as this one is now. Butter and Parmesan equals Yummy.

2 teaspoons unsalted butter

1. In a small saucepan over low heat, melt both of the 1 teaspoon Canna-Butter

butters. Add the shallot and cook until it softens,

(page 16)

about 4 to 5 minutes.

1 shallot, chopped

2. Add the Arborio rice to the pan and stir to coat the ½ cup (96 g) Arborio rice

grains for a minute or two.

¼ cup (60 ml) white wine

3. Pour in the white wine and chicken broth and cook, 1½ cups (355 ml) chicken broth

stirring continuously, until the liquid is nearly absorbed, 2 tablespoons (10 g) grated

25 to 30 minutes. Adjust the heat as needed to keep the

Parmesan cheese, plus

liquid at a gentle simmer.

more for serving

4. In the last few minutes of cooking, add the Parmesan

Salt and coarsely ground

black pepper

cheese and stir. Season with salt and black pepper to taste. Serve with additional Parmesan cheese.

Yield: Serves 1

If you like a creamier risotto, add another ¼ cup (60 ml) of chicken broth CHEF’S

or water. If you want to add some visual and flavor interest to the dish, NOTE

add some cooked and chopped bacon or pancetta and some chopped sun-dried tomatoes to the risotto when you stir in the Parmesan cheese.

of 1

Pro

44 COOKING WITH CANNABIS

Cooking with Cannabis_032-051_11109.indd 44

13/5/16 10:07 am

Jo

J b: 11109 T

o

i

b: 11109 T tle: #222795 - Cook

o ing w

in

ith Cann

a a

nn b

a i

b s (Pr

s (P oV

r i

oV sion)

sio

Text

Pa

P g

a e: 44

g

of 1

Pro

Cooking with Cannabis_032-051_11109.indd 45

13/5/16 10:07 am

Jo

J b: 11109 T

o

i

b: 11109 T tle: #222795 - Cook

o ing w

in

ith Cann

a a

nn b

a i

b s (Pr

s (P oV

r i

oV sion)

sio

Pa

P g

a e: 45

g

of 1

Pro

Cooking with Cannabis_032-051_11109.indd 46

13/5/16 10:07 am

Jo

J b: 11109 T

o

i

b: 11109 T tle: #222795 - Cook

o ing w

in

ith Cann

a a

nn b

a i

b s (Pr

s (P oV

r i

oV sion)

sio

Pa

P g

a e: 46

g

BACON MAC AND CHEESE

There’s no reason that mac and cheese has to be a dish for a big crowd—it’s perfect for just one person. When you’re home alone and a craving for the ultimate comfort food hits, this recipe will make you one serving of cheesy bliss.

2 teaspoons unsalted butter,

1. Preheat the oven to 340°F (170°C, or gas mark 3).

plus 1 tablespoon (14 g),

Spray an 8-ounce (235 ml) baking dish with a light coating

melted

of cooking spray. Set aside.

1 teaspoon Canna-Butter

(page 16)

2. In a medium nonstick skillet, heat the 2 teaspoons 1 tablespoon (8 g)

butter and the Canna-Butter over medium-low heat.

all-purpose flour

Stir to combine. Add the flour, salt, and black pepper, ¼ teaspoon salt

whisking to incorporate. Continue to whisk until the flour

Pinch of black pepper

begins to turn a light golden color, about 3 to 4 minutes.

½ cup (120 ml) milk

Gradually add the milk, whisking continuously. While

(whole or 2%)

stirring, cook for 6 to 7 minutes until the sauce begins to ½ cup (58 g) shredded

thicken. Remove from the heat.

cheddar cheese

3. Stir in the cheddar cheese, dry mustard, Worcestershire ½ teaspoon dry mustard

sauce, bacon, scallions, and cooked pasta and place in ½ teaspoon Worcestershire

the prepared baking dish.

sauce

4. In a small bowl, combine the panko bread crumbs 2 strips of bacon, cooked,

drained, and chopped

with the melted butter and sprinkle on top of the 2 scallions, chopped

macaroni mixture.

1⁄4 cup (23 g) small pasta,

5. Dust with paprika. Bake until golden brown and

cooked and drained

bubbling, about 12 to 15 minutes. Serve hot.

2 tablespoons (8 g)

panko bread crumbs

Yield: Serves 1

Paprika, for garnish

of 1

RECIPES FOR ONE 47

Pro

Cooking with Cannabis_032-051_11109.indd 47

13/5/16 10:07 am

Jo

J b: 11109 T

o

i

b: 11109 T tle: #222795 - Cook

o ing w

in

ith Cann

a a

nn b

a i

b s (Pr

s (P oV

r i

oV sion)

sio

Text

Pa

P g

a e: 47

g

CHICKEN MILANESE WITH FRESH SALSA

The crunch of the cutlet with this topping is pretty memorable. If you don’t feel like doing a lot of chopping, you can top the chicken with a simple salad of your favorite greens, lightly dressed. I am kind of ashamed to say I am not much of a salad person, but this dish is pretty dreamy.

This recipe also works well with a pounded pork cutlet.

½ of a Roma tomato, chopped

1. In a small bowl, combine the tomato, bell pepper, ¼ of a yellow bell pepper,

radish, scallion, 1 tablespoon (4 g) of the parsley,

chopped

and the avocado.

1 radish, chopped

2. Add both of the oils and the lemon juice and season 2 tablespoons (12 g) thinly

with salt and black pepper to taste. Toss well and chill

sliced scallion

until ready to serve.

2 tablespoons (8 g) chopped

fresh Italian parsley

3. Place the beaten egg in a shallow bowl. On a plate, 2 tablespoons chopped

combine the panko bread crumbs, Parmesan cheese,

avocado, tossed with the

and remaining 1 tablespoon (4 g) parsley.

juice of ½ of a lemon

4. In a medium skillet, heat the canola oil.

2 tablespoons (28 ml) olive oil

5. Dip the chicken breast into the egg, followed by the 1 teaspoon Canna-Oil

bread crumb mixture, and then carefully place it in the

(page 18), made with olive oil

hot skillet.

Juice of ½ of a lemon

6. Cook the chicken breast in the oil until cooked

Salt and black pepper

throughout and the crust is crisp, about 4 minutes 1 large egg, lightly beaten

per side.

½ cup (30 g) panko bread

7. Transfer to a plate and top with the salsa.

crumbs

Serve immediately.

¼ cup (25 g) grated

Parmesan cheese

Yield: Serves 1

2 tablespoons (28 ml)

canola oil

1 boneless, skinless chicken

breast, pounded thin

In this dish, you want the contrast of the hot chicken and the cool CHEF’S

vegetable topping. So be sure to make and chill the salsa before you NOTE

cook the chicken. You can even make it the night before, but just add the avocado as close to dinner as possible so that it doesn’t turn brown.

of 1

Pro

48 COOKING WITH CANNABIS

Cooking with Cannabis_032-051_11109.indd 48

13/5/16 10:07 am

Jo

J b: 11109 T

o

i

b: 11109 T tle: #222795 - Cook

o ing w

in

ith Cann

a a

nn b

a i

b s (Pr

s (P oV

r i

oV sion)

sio

Text

Pa

P g

a e: 48

g

of 1

Pro

Cooking with Cannabis_032-051_11109.indd 49

13/5/16 10:07 am

Jo

J b: 11109 T

o

i

b: 11109 T tle: #222795 - Cook

o ing w

in

ith Cann

a a

nn b

a i

b s (Pr

s (P oV

r i

oV sion)

sio

Pa

P g

a e: 49

g

of 1

Pro

Cooking with Cannabis_032-051_11109.indd 50

13/5/16 10:07 am

Jo

J b: 11109 T

o

i

b: 11109 T tle: #222795 - Cook

o ing w

in

ith Cann

a a

nn b

a i

b s (Pr

s (P oV

r i

oV sion)

sio

Pa

P g

a e: 50

g

SEARED AND BAKED SESAME TOFU

WITH PEANUT SAUCE

Tofu is kind of a blank slate. It has almost no flavor by itself, but it beautifully absorbs whatever flavors you have in mind for it. I like to let it marinate for about 30 minutes before cooking. The searing does wonders for the texture, which in my opinion is pretty abysmal without any help.

½ of a 14-ounce block (390 g)

1. Preheat the oven to 400°F (200°C, or gas mark 6).

extra-firm tofu, cubed

2. In a medium bowl, combine the tofu with the soy 2 tablespoons (28 ml)

sauce, rice vinegar, sesame oil, ginger, and honey.

soy sauce

Allow to marinate for 30 minutes.

1 tablespoon (15 ml)

rice vinegar

3. Toss the bok choy with the canola oil. Place the tofu 1 tablespoon (15 ml)

and the bok choy on a rimmed baking sheet. Roast,

toasted sesame oil

turning the tofu a couple of times, for 25 to 30 minutes, 1 teaspoon grated fresh ginger

until golden brown and slightly crispy.

1 teaspoon honey

4. In a small bowl, combine the peanut butter, Canna-Oil, 1 head of bok choy

and soy sauce. Toss with the tofu and sprinkle with the 1 teaspoon canola oil

chopped scallion and orange zest. Serve hot.

2 tablespoons (32 g)

Yield: Serves 1

peanut butter

1 teaspoon Canna-Oil

(page 18), made with

canola oil

½ teaspoon soy sauce

1 scallion, chopped

Zest of ½ of an orange

If you are using tofu that is not extra-firm, you may want to press the CHEF’S

moisture out before cooking. Place on a clean kitchen towel and weigh NOTE

down with a pan for 10 to 15 minutes to press out the excess moisture.

of 1

RECIPES FOR ONE 51

Pro

Cooking with Cannabis_032-051_11109.indd 51

13/5/16 10:07 am

Jo

J b: 11109 T

o

i

b: 11109 T tle: #222795 - Cook

o ing w

in

ith Cann

a a

nn b

a i

b s (Pr

s (P oV

r i

oV sion)

sio

Text

Pa

P g

a e: 51

g

of 1

Pro

Cooking with Cannabis_052-075_11109.indd 52

13/5/16 10:32 am

Jo

J b: 11109 T

o

i

b: 11109 T tle: #222795 - Cook

o ing w

in

ith Cann

a a

nn b

a i

b s (Pr

s (P oV

r i

oV sion)

sio

Pa

P g

a e: 52

g

3

ENTREES

There is a new meaning to “pot”

luck around my place. It’s legal here in Oregon, and for my friends who

indulge, bringing infused food to

someone’s house for a party is just

a ton of fun. We always keep the

THC level very low, and guests are

encouraged to try only two of the

adulterated items, or else we take

their keys and they sleep over!

of 1

53

Pro

Cooking with Cannabis_052-075_11109.indd 53

13/5/16 10:32 am

Jo

J b: 11109 T

o

i

b: 11109 T tle: #222795 - Cook

o ing w

in

ith Cann

a a

nn b

a i

b s (Pr

s (P oV

r i

oV sion)

sio

Text

Pa

P g

a e: 53

g

MEATBALLS IN MARINARA

I love a good meatball. Cocktail, Swedish, turkey, pork . . . a well-made meatball always hits the spot. I like to sauté the onion and garlic in the Canna-Oil before mixing them with the other ingredients. These meatballs are very flavorful, and I think they might even taste better the day after they’re made. And they freeze well, too. Serve over cooked ziti.

MEATBALLS

1. To make the meatballs: In a large sauté pan, heat the 2 tablespoons (28 ml)

Canna-Oil over low heat. Sauté the onion and garlic until

Canna-Oil (page 18),

made with olive oil

translucent, about 5 to 7 minutes.

2. Combine the onion-garlic mixture with the rest of 1 large onion, finely chopped

the meatball ingredients in a large bowl, being sure to 2 cloves of garlic, minced

distribute the ingredients evenly throughout the mixture.

1 pound (455 g) ground beef

Place in the refrigerator while you prepare the sauce.

½ pound (225 g) ground pork

3. To make the marinara sauce: Heat the olive oil in a large 2 large eggs

saucepan over low heat. Sauté the onion and garlic until 1 cup (100 g) grated Parmesan

cheese, plus more for garnish

translucent, about 5 to 7 minutes. Add the tomato paste 1 cup (115 g) bread crumbs

and sauté for 2 to 3 minutes.

¼ cup (15 g) chopped fresh

4. Add the cans of tomatoes and the water, stir, cover,

Italian parsley

and cook for 2 to 3 hours, stirring occasionally. The sauce ½ cup (120 ml) milk

will get thicker and richer the longer it cooks.

Salt and black pepper

5. Add the balsamic vinegar and season with salt and black pepper to taste.

MARINARA SAUCE

6. Remove the meatball mixture from the refrigerator 3 tablespoons (45 ml) olive oil

and form into eighteen 2-inch (5 cm) balls. Drop the 1 large yellow onion, diced

balls into the sauce and cook for 2 to 3 hours until the 3 cloves of garlic, minced

meatballs are fully cooked. Store leftovers in an airtight 3 tablespoons (48 g)

container in the refrigerator for up to 5 days or the

tomato paste

freezer for up to 3 months.

3 cans (28 ounces, or 785 g)

plum tomatoes

Yield: Serves 6 (3 meatballs per serving) 1 cup (235 ml) water

1 tablespoon (15 ml) balsamic

vinegar

Making a meatball sub with mozzarella CHEF’S

cheese could be the tastiest way to

Salt and black pepper

NOTE

handle leftovers.

of 1

Pro

54 COOKING WITH CANNABIS

Cooking with Cannabis_052-075_11109.indd 54

13/5/16 10:32 am

Jo

J b: 11109 T

o

i

b: 11109 T tle: #222795 - Cook

o ing w

in

ith Cann

a a

nn b

a i

b s (Pr

s (P oV

r i

oV sion)

sio

Text

Pa

P g

a e: 54

g

of 1

Pro

Cooking with Cannabis_052-075_11109.indd 55

13/5/16 10:32 am

Jo

J b: 11109 T

o

i

b: 11109 T tle: #222795 - Cook

o ing w

in

ith Cann

a a

nn b

a i

b s (Pr

s (P oV

r i

oV sion)

sio

Pa

P g

a e: 55

g

of 1

Pro

Cooking with Cannabis_052-075_11109.indd 56

13/5/16 10:32 am

Jo

J b: 11109 T

o

i

b: 11109 T tle: #222795 - Cook

o ing w

in

ith Cann

a a

nn b

a i

b s (Pr

s (P oV

r i

oV sion)

sio

Pa

P g

a e: 56

g

CHICKEN PARMESAN

When I was growing up in the Bronx, we made a weekly pilgrimage to a restaurant that had amazing chicken Parmesan, which would arrive at the table bubbling in a metal dish. It was perfect. This recipe is pretty close, no metal dish required. Any leftover sauce will freeze beautifully.

MARINARA SAUCE

1. Preheat the oven to 340°F (170°C, or gas mark 3).

3 tablespoons (45 ml) olive oil

2. To make the marinara sauce: Heat the olive oil in a large 1 large yellow onion, diced

saucepan over low heat. Sauté the onion and garlic until 3 cloves of garlic, minced

translucent, about 5 to 7 minutes. Add the tomato paste 3 tablespoons (48 g)

and sauté for 2 to 3 minutes.

tomato paste

3. Add the cans of tomatoes and the water, stir, cover, and 3 cans (28 ounces, or

cook for 2 to 3 hours, stirring occasionally.

785 g, each) plum tomatoes

4. Remove from the heat, add the balsamic vinegar, and 1 cup (235 ml) water

season with salt and black pepper to taste.

Balsamic vinegar

5. To make the chicken: In a medium bowl, beat the egg.

Salt and black pepper

Mix the bread crumbs, Parmesan cheese, and salt and CHICKEN

black pepper to taste on a plate. Dip the chicken first in 1 large egg, lightly beaten

the egg and then in the bread crumbs.

½ cup (60 g) bread crumbs

6. Heat both of the oils in a large skillet over medium heat.

¼ cup (25 g) grated Parmesan

Add the garlic and sauté for 1 minute. Place the chicken

cheese, plus more for garnish

breasts in the pan and cook on one side till golden brown,

Salt and black pepper

about 4 to 5 minutes, and then turn and cook on the other 2 boneless, skinless chicken

side for another 4 to 5 minutes. Drain on paper towels.

breasts

7. Place the chicken breasts in a 9-inch (23 cm) square 2 tablespoons (28 g) canola oil

baking dish. Pour the sauce over the chicken and top with 2 teaspoons Canna-Oil

the slices of mozzarella cheese.

(page 18)

8. Bake until the cheese is melted and the sauce is 2 cloves of garlic, minced

bubbling, about 25 to 30 minutes. Serve hot.

4 to 6 slices of good-quality

mozzarella cheese

Yield: Serves 2

With chicken Parmesan, you can use either a regular chicken breast CHEF’S

or one that has been pounded thin. You can usually ask the butcher, NOTE

even in a supermarket, to do the pounding for you.

of 1

ENTREES 57

Pro

Cooking with Cannabis_052-075_11109.indd 57

13/5/16 10:32 am

Jo

J b: 11109 T

o

i

b: 11109 T tle: #222795 - Cook

o ing w

in

ith Cann

a a

nn b

a i

b s (Pr

s (P oV

r i

oV sion)

sio

Text

Pa

P g

a e: 57

g

SPAGHETTI CARBONARA

Everyone should know how to make pasta carbonara. It’s easy and takes just a few minutes to create a wonderful dish!

2 tablespoons (28 ml) olive oil

4 teaspoons (20 ml) Canna-Oil

(page 18), made with olive oil

2 ounces (55 g) pancetta or

lardons of bacon, cut into

small pieces

2 cloves of garlic, finely chopped 3 large eggs

½ cup (50 g) grated Parmesan

cheese, plus more for garnish

1 pound (455 g) spaghetti

Salt and black pepper

1. In a large sauté pan, heat both of the oils over medium-low heat. Add the pancetta and

cook for 2 to 3 minutes until it is

starting to get crispy around the

edges. Add the garlic and sauté

for 1 minute. Keep warm over

low heat.

2. In a medium bowl, whisk the eggs with the Parmesan cheese,

stirring well to remove any lumps.

4. Remove the pan from the heat and add the egg mixture 3. Bring a large pot of water to the pasta. Whisk quickly to combine, as you do not to a boil and cook the pasta

want the eggs to scramble, but rather just coat the according to the package

strands of spaghetti in a silky sauce.

directions. The pasta needs to be

5. Season with salt and black pepper to taste, sprinkle hot for this dish to be successful.

with Parmesan cheese, and serve immediately.

Drain the pasta and add to the

pan with the pancetta and oil.

Yield: Serves 4

of 1

Pro

58 COOKING WITH CANNABIS

Cooking with Cannabis_052-075_11109.indd 58

13/5/16 10:32 am

Jo

J b: 11109 T

o

i

b: 11109 T tle: #222795 - Cook

o ing w

in

ith Cann

a a

nn b

a i

b s (Pr

s (P oV

r i

oV sion)

sio

Text

Pa

P g

a e: 58

g

PORK WITH CABBAGE AND APPLES

If you’re careful not to overcook the pork cutlet here, you’ll be rewarded with a very tasty dish. The apples and cabbage add crunch and sweetness, making the dish both satisfying and light.

2 boneless pork cutlets

(10 ounces, or 280 g)

½ teaspoon salt

½ teaspoon black pepper

2 tablespoons (28 ml) olive oil

1 apple, cored and sliced

into wedges

¼ of a head of savoy cabbage,

shredded

3 scallions, cut into pieces

2 tablespoons (28 ml)

maple syrup

2 teaspoons Canna-Butter

(page 16)

1. Place the pork cutlets on your work surface. Season with the

salt and black pepper.

2. In a large skillet over medium heat, heat the olive oil and

sauté the apple and cabbage

until tender, about 5 to 7 minutes.

4. Return the vegetables to the skillet and add the Transfer to a plate.

scallions. Cook for 2 to 3 minutes. Add the maple syrup 3. Return the pan to the heat and Canna-Butter and stir to mix well. Taste and season and sauté the pork cutlets for

with salt and black pepper as desired and serve.

4 minutes on each side until

golden brown.

Yield: Serves 2

CHEF’S

The recommended cooking temperature for these chops is 145°F (63°C).

NOTE

Pork can be pink in the center and still safe to eat. And it’s delicious.

of 1

ENTREES 59

Pro

Cooking with Cannabis_052-075_11109.indd 59

13/5/16 10:32 am

Jo

J b: 11109 T

o

i

b: 11109 T tle: #222795 - Cook

o ing w

in

ith Cann

a a

nn b

a i

b s (Pr

s (P oV

r i

oV sion)

sio

Text

Pa

P g

a e: 59

g

BACON-TOPPED MEATLOAF

Perhaps one of the best comfort foods, meatloaf gets a bad rap. My father would only eat meatloaf if it had bacon on it. I will only eat it if it has cannabis in it! That’s not true, actually: I love my meatloaf too much to turn away the cannabis-free variety. But with a bacon topping and cannabis, this may just be the greatest meatloaf ever.

3 tablespoons (45 ml)

1. Preheat the oven to 340°F (170°C, or gas mark 3).

Canna-Oil (page 18),

2. In a large sauté pan over medium heat, heat the

made with olive oil

Canna-Oil. Sauté the onion and garlic for 4 to 5 minutes 1 large yellow onion, chopped

until translucent.

2 cloves of garlic, minced

3. In a large bowl, combine the beef, pork, bread crumbs,

1½ pounds (680 g) ground beef

milk, ketchup, Worcestershire sauce, salt, and black ½ pound (225 g) ground pork

pepper. Add the onion and garlic mixture and mix to 1 cup (50 g) fresh

bread crumbs

combine thoroughly.

4. Transfer the mixture to a 9-inch (23 cm) loaf pan. Top ½ cup (120 ml) milk

with the bacon slices.

2⁄3 cup (160 g) ketchup

5. Bake the meatloaf for about 60 minutes. The bacon 2 teaspoons Worcestershire

sauce

will be crispy on top, the meat will be browned, and the 1 teaspoon salt

interior temperature of the meatloaf should be 155°F

Freshly ground black pepper

(68°C). Store leftovers in an airtight container in the 6 strips of bacon, cut in half

refrigerator for up to 5 days.

crosswise

Yield: Serves 9

Make your leftover meatloaf into meatloaf sandwiches. Spread some CHEF’S

mayo (regular or Canna-Mayonnaise, page 20), Dijon mustard, and maybe NOTE

ketchup on two slices of bread and top with your sliced meatloaf, lettuce, and onion. Pickle slices add a great crunchy tang.

of 1

Pro

60 COOKING WITH CANNABIS

Cooking with Cannabis_052-075_11109.indd 60

13/5/16 10:32 am

Jo

J b: 11109 T

o

i

b: 11109 T tle: #222795 - Cook

o ing w

in

ith Cann

a a

nn b

a i

b s (Pr

s (P oV

r i

oV sion)

sio

Text

Pa

P g

a e: 60

g

of 1

Pro

Cooking with Cannabis_052-075_11109.indd 61

13/5/16 10:32 am

Jo

J b: 11109 T

o

i

b: 11109 T tle: #222795 - Cook

o ing w

in

ith Cann

a a

nn b

a i

b s (Pr

s (P oV

r i

oV sion)

sio

Pa

P g

a e: 61

g

of 1

Pro

Cooking with Cannabis_052-075_11109.indd 62

13/5/16 10:32 am

Jo

J b: 11109 T

o

i

b: 11109 T tle: #222795 - Cook

o ing w

in

ith Cann

a a

nn b

a i

b s (Pr

s (P oV

r i

oV sion)

sio

Pa

P g

a e: 62

g

ROAST CHICKEN

Once I tasted the combination of chicken and smoked paprika, I was hooked. The earthy notes from the cannabis and smoked paprika are also great together. So this chicken with paprika and cannabis proves to be a fantastic combination. I like the cannabis to peek through in this dish, becoming its own flavorful herb.

1 roasting chicken (5 to 6

1. Preheat over to 340°F (170°C, or gas mark 3).

pounds, or 2.3 to 2.7 kg)

2. Place the chicken on your work surface. Rub with the 2 tablespoons (28 ml) olive oil

olive oil and season with salt and black pepper all over.

Salt and black pepper

Place in a roasting pan.

1 large carrot, peeled and cut

3. Place half of the carrot, onion, and orange pieces inside

into large pieces

of the chicken cavity and place the rest of the pieces in 1 medium yellow onion,

peeled and cut into chunks

the pan, along with the head of garlic.

1 orange, cut into wedges

4. Roast the chicken for 90 minutes or until the juices from the thigh area run clear and an instant-read 1 head of garlic, top cut off

thermometer inserted into the thigh without touching 2 tablespoons (28 g)

Canna-Butter (page 16)

bone reads 165°F (74°C). Transfer the chicken to a plate 2 tablespoons (16 g)

and discard the vegetables from the pan.

all-purpose flour

5. Heat the Canna-Butter in the roasting pan on the 2 cups (475 ml) chicken broth

stove over medium heat. When hot, add the flour, stirring 1 teaspoon smoked paprika

constantly. Cook for 2 minutes and then add the chicken broth and smoked paprika and cook for 4 to 5 minutes until the sauce thickens.

6. Taste and adjust the seasoning with salt and black pepper. Pour the sauce into a gravy boat or serving vessel of choice. Carve the chicken into serving pieces and place on a platter. Store leftovers in an airtight container in the refrigerator for up to 5 days.

Yield: Serves 6

Roast chicken is one of those elemental foods that you really need to CHEF’S

know how to cook. It’s versatile, has great leftover options, and offers such NOTE

great flavor. And when the meat is all gone, let there be soup. Save the bones to make a wonderful homemade stock.

of 1

ENTREES 63

Pro

Cooking with Cannabis_052-075_11109.indd 63

13/5/16 10:32 am

Jo

J b: 11109 T

o

i

b: 11109 T tle: #222795 - Cook

o ing w

in

ith Cann

a a

nn b

a i

b s (Pr

s (P oV

r i

oV sion)

sio

Text

Pa

P g

a e: 63

g

CHICKEN POT PIES

If you use store-bought piecrust or puff pastry, this is an easy way to enjoy an infused comfort food classic. Just the thought of breaking through the top crust is enough to give me goose bumps. If you have only ever had a frozen version of this chicken pot pie, you are in for a treat.

3 tablespoons (42 g)

1. In a large sauté pan over low heat, melt both of the

unsalted butter

butters. Sauté the celery, carrot, and thyme for 10 minutes 4 teaspoons (19 g)

or until the vegetables are softened.

Canna-Butter (page 16)

2. Add the flour to the mixture and cook for 2 minutes, 1 stalk of celery, sliced

stirring occasionally. Add the chicken broth, half-and-half, 1 carrot, peeled and sliced

and peas and mix well until the vegetables are coated and 1 teaspoon fresh thyme leaves

the mixture starts to thicken. Stir in the chicken. Season 1⁄3 cup (42 g) all-purpose flour with salt and black pepper to taste.

2 cups (475 ml) chicken broth

3. Preheat the oven to 340°F (170°C, or gas mark 3).

1⁄3 cup (80 ml) half-and-half or 4. Roll out the pastry dough and then cut the pastry to fit

Canna-Cream (page 24)

the tops of four 8-ounce (235 ml) ramekins.

1 cup (150 g) fresh or (130 g)

frozen green peas

5. Divide the chicken mixture among the ramekins and 3 cups (420 g) cooked and

top with the pastry. If desired, brush the pastry with the

chopped chicken

beaten egg for a shiny, crisp crust. Make slits in the pastry

Salt and black pepper

with a sharp knife to let the steam escape.

1 box puff pastry (1 pound, or

6. Bake for 25 to 30 minutes until the crust is golden

455 g) or double-crust

brown and the filling mixture is bubbling.

piecrust, thawed if necessary

1 large egg, beaten (optional)

Yield: Serves 4

There are many versions of savory pot pie. Once for a New Year’s Eve dinner, CHEF’S

I made a lobster pot pie, which was extraordinary—and extraordinarily NOTE

expensive. Chicken is the classic for a reason, and it is the way forward toward experimentation.

of 1

Pro

64 COOKING WITH CANNABIS

Cooking with Cannabis_052-075_11109.indd 64

13/5/16 10:32 am

Jo

J b: 11109 T

o

i

b: 11109 T tle: #222795 - Cook

o ing w

in

ith Cann

a a

nn b

a i

b s (Pr

s (P oV

r i

oV sion)

sio

Text

Pa

P g

a e: 64

g

of 1

Pro

Cooking with Cannabis_052-075_11109.indd 65

13/5/16 10:32 am

Jo

J b: 11109 T

o

i

b: 11109 T tle: #222795 - Cook

o ing w

in

ith Cann

a a

nn b

a i

b s (Pr

s (P oV

r i

oV sion)

sio

Pa

P g

a e: 65

g

of 1

Pro

Cooking with Cannabis_052-075_11109.indd 66

13/5/16 10:32 am

Jo

J b: 11109 T

o

i

b: 11109 T tle: #222795 - Cook

o ing w

in

ith Cann

a a

nn b

a i

b s (Pr

s (P oV

r i

oV sion)

sio

Pa

P g

a e: 66

g

CHICKEN STEW WITH DUMPLINGS

At my good friend Lisa Schroeder’s restaurant in Portland, Mother’s Bistro, she serves an amazing chicken with dumplings. Her dish inspired me to create this infused recipe. The dumplings in this dish have a lot of flavor, with just a hint of cannabis, and are fluffy perfection.

STEW

1. To make the stew: In a large soup pot, combine the 6 chicken thighs (1 pound, or

chicken thighs, chicken broth, celery, and carrot, and salt

455 g), skin removed

and black pepper, and cook over medium heat until the 6 cups (1.4 L) chicken broth

chicken is done, about 1 hour. The juices should run clear 1 stalk of celery, sliced

when the skin is pierced with a knife. Occasionally skim 1 large carrot, peeled and cut

the foam from the top of the soup.

into pieces

2. Remove the chicken from the pot and, when cool

Salt and ground black pepper

enough to handle, take the meat off the bones. Return the 1⁄4 pound (115 g) green beans,

trimmed and cut into pieces

meat to the pot. Add the green beans and peas to the pot 2⁄3 cup (100 g) fresh or (87 g)

and simmer for 10 minutes.

frozen green peas

3. To make the dumplings: In a large bowl, combine the flour, baking powder, salt, and black pepper.

DUMPLINGS

Stir in the egg, milk, Canna-Butter, dill, and parsley.

1½ cups (188 g) all-purpose flour Form into 8 balls.

2 teaspoons baking powder

4. Place the dumplings on the top of the soup and cover.

½ teaspoon salt

Cook for 12 minutes and then uncover and cook for an ¼ teaspoon black pepper

additional 10 minutes. Taste and adjust the seasoning 1 large egg

with salt and black pepper. Store leftovers in an airtight 2⁄3 cup (160 ml) milk

container in the refrigerator for up to 4 days.

4 teaspoons (19 g)

Canna-Butter (page 16)

Yield: Serves 4

1 tablespoon (4 g) finely

chopped fresh dill

1 tablespoon (4 g) finely

chopped fresh Italian parsley

CHEF’S

Mix the dumpling dough until just combined. Don’t overwork NOTE

the dough or the dumplings will become tough.

of 1

ENTREES 67

Pro

Cooking with Cannabis_052-075_11109.indd 67

13/5/16 10:32 am

Jo

J b: 11109 T

o

i

b: 11109 T tle: #222795 - Cook

o ing w

in

ith Cann

a a

nn b

a i

b s (Pr

s (P oV

r i

oV sion)

sio

Text

Pa

P g

a e: 67

g

SALMON WITH ROASTED RED PEPPER PUREE

Salmon and basil are a great flavor combination. When making the red pepper sauce for this dish, I always try to roast my bell peppers from scratch, but using jarred roasted red peppers will also work well. Just sauté them for a minute or two before pureeing. This dish has such a pretty color palette and such great taste.

4 salmon fillets (6 ounces, or

1. Preheat the oven to 425°F (220°C, or gas mark 7).

170 g, each)

2. Place the salmon on a rimmed baking sheet. Brush with 1 tablespoon (15 ml) olive oil

the olive oil and sprinkle with salt and black pepper.

Salt and black pepper

3. In a medium sauté pan over medium heat, heat the 4 teaspoons (20 ml) Canna-Oil

Canna-Oil. Sauté the red bell pepper strips, onion, and

(page 18), made with olive oil

garlic until the onion is soft, about 4 to 5 minutes.

3 roasted red bell peppers,

cut into strips

4. In a blender or food processor, combine the ¼ cup (40 g) chopped

red bell pepper mixture with the chicken broth and the

yellow onion

Canna-Cream, if using. Taste and adjust the seasoning 2 cloves of garlic, minced

with salt and black pepper. Return the red bell pepper 1 cup (235 ml) chicken broth

mixture to the sauté pan over low heat to keep warm.

¼ cup (60 ml) Canna-Cream

5. Place the small bell peppers on your work surface.

(page 24) or heavy cream

Spoon a teaspoon of pesto into the halved peppers.

(optional)

Arrange on the baking sheet around the salmon. Roast 12 small bell peppers (any

the salmon and stuffed peppers in the oven and until just

color), cut in half and seeded

cooked through, about 12 to 15 minutes.

1⁄3 cup (87 g) prepared pesto

6. Transfer the salmon to plates. Add 3 stuffed pepper

Chopped fresh basil or Italian

parsley, for garnish

halves and spoon the red bell pepper sauce over the salmon. Garnish with the fresh herbs and serve.

Yield: Serves 4

When roasting the salmon, please

CHEF’S

don’t overcook it. A little underdone NOTE

in the center is the way to go.

of 1

Pro

68 COOKING WITH CANNABIS

Cooking with Cannabis_052-075_11109.indd 68

13/5/16 10:32 am

Jo

J b: 11109 T

o

i

b: 11109 T tle: #222795 - Cook

o ing w

in

ith Cann

a a

nn b

a i

b s (Pr

s (P oV

r i

oV sion)

sio

Text

Pa

P g

a e: 68

g

of 1

Pro

Cooking with Cannabis_052-075_11109.indd 69

13/5/16 10:32 am

Jo

J b: 11109 T

o

i

b: 11109 T tle: #222795 - Cook

o ing w

in

ith Cann

a a

nn b

a i

b s (Pr

s (P oV

r i

oV sion)

sio

Pa

P g

a e: 69

g

of 1

Pro

Cooking with Cannabis_052-075_11109.indd 70

13/5/16 10:32 am

Jo

J b: 11109 T

o

i

b: 11109 T tle: #222795 - Cook

o ing w

in

ith Cann

a a

nn b

a i

b s (Pr

s (P oV

r i

oV sion)

sio

Pa

P g

a e: 70

g

FISH TACOS

I can’t resist giving the tortillas a quick fry since it makes them so delightfully crunchy. I use Pacific cod in these tacos, which is softer and flakier (and more sustainable) than Atlantic cod, and the flavor holds up well to the herbs and spices. But you can use any flaky white fish.

¼ cup (60 ml) canola oil

1. In a medium saucepan over medium heat, heat 8 small flour tortillas

the canola oil. Quickly sauté the tortillas for a minute 4 radishes, thinly sliced

or two per side. Drain on paper towels.

3 scallions, sliced

2. In a medium bowl, combine the radishes, ½ of a yellow bell pepper,

scallions, yellow bell pepper, avocado, red onion,

cut into chunks

and garlic. Set aside.

½ of an avocado, peeled, cubed,

3. Place the fish on your work surface. Sprinkle with salt

and tossed with lemon juice

and black pepper. In a medium saucepan over medium-2 tablespoons (20 g)

high heat, heat the Canna-Oil and olive oil. Break the fish

chopped red onion

into pieces and sauté quickly, about 3 to 4 minutes.

2 cloves of garlic, minced

4. Add the fish to the vegetable mixture in the bowl, ½ pound (225 g) cod

tossing gently to combine.

Salt and black pepper

5. Place 2 tortillas on each plate. Top each tortilla with 4 teaspoons (20 ml) Canna-Oil

(page 18), made with olive oil

some of the fish mixture. Garnish with the cilantro, lemon 1 tablespoon (15 ml) olive oil

slices, and salt and black pepper to taste and serve.

Fresh cilantro or Italian

Yield: Serves 4

parsley leaves, for garnish

Lemon slices, for garnish

If you like you, can use corn tortillas and the dinner will be CHEF’S

gluten-free as well as delicious. You can also top the tacos NOTE

with your favorite red or green salsa.

of 1

ENTREES 71

Pro

Cooking with Cannabis_052-075_11109.indd 71

13/5/16 10:32 am

Jo

J b: 11109 T

o

i

b: 11109 T tle: #222795 - Cook

o ing w

in

ith Cann

a a

nn b

a i

b s (Pr

s (P oV

r i

oV sion)

sio

Text

Pa

P g

a e: 71

g

THREE-BEAN CHILI

No meat and yet this chili is still rich and hearty. The idea of adding the instant coffee for richness came to me in a moment of culinary risk-taking, but it turned out okay. It was delicious, in fact. Just a teaspoon gives the dish another layer of depth.

2 tablespoons (28 ml)

1. In a medium sauté pan over medium-low heat, heat

Canna-Oil (page 18), made

the Canna-Oil. Sauté the onion for 5 to 7 minutes until

with olive oil

softened and translucent and then add the garlic and 1 medium yellow onion,

chopped

sauté for 2 to 3 minutes.

2 cloves of garlic, minced

2. Add the bell peppers, diced tomatoes, beans, tomato 1 red bell pepper, chopped

paste, rosemary, and instant coffee.

1 orange bell pepper, chopped

3. Simmer the chili for 30 minutes until thickened to the 1 can (15 ounces, or 425 g)

desired consistency.

diced tomatoes

4. Serve the chili with the toasted pita chips. Top 3 cans (15 ounces, or 425 g,

individual servings with the cheddar cheese, jalapeño,

each) beans, including

and chives, if using. Store leftovers in an airtight container

kidney, cannellini, and great

in the refrigerator for up to 5 days.

northern, rinsed and drained

2 tablespoons (32 g)

Yield: Serves 6

tomato paste

1 teaspoon chopped

fresh rosemary

1 teaspoon instant

coffee powder

1 cup (200 g) pita chips,

toasted

½ cup (58 g) shredded

cheddar cheese (optional)

1 jalapeño chile, seeded and

chopped (optional)

1 bunch of chives,

chopped (optional)

If you have leftover chili, put it in a CHEF’S

ramekin or small baking dish, top with NOTE

cornbread batter, and bake.

of 1

Pro

72 COOKING WITH CANNABIS

Cooking with Cannabis_052-075_11109.indd 72

13/5/16 10:32 am

Jo

J b: 11109 T

o

i

b: 11109 T tle: #222795 - Cook

o ing w

in

ith Cann

a a

nn b

a i

b s (Pr

s (P oV

r i

oV sion)

sio

Text

Pa

P g

a e: 72

g

of 1

Pro

Cooking with Cannabis_052-075_11109.indd 73

13/5/16 10:32 am

Jo

J b: 11109 T

o

i

b: 11109 T tle: #222795 - Cook

o ing w

in

ith Cann

a a

nn b

a i

b s (Pr

s (P oV

r i

oV sion)

sio

Pa

P g

a e: 73

g

of 1

Pro

Cooking with Cannabis_052-075_11109.indd 74

13/5/16 10:32 am

Jo

J b: 11109 T

o

i

b: 11109 T tle: #222795 - Cook

o ing w

in

ith Cann

a a

nn b

a i

b s (Pr

s (P oV

r i

oV sion)

sio

Pa

P g

a e: 74

g

QUICK CASSOULET

Since I don’t have the time to spend making a traditional cassoulet more than once every few years, I figure you might not either. This version is quick, cuts some corners, changes some ingredients, adds cannabis, and tastes great. Company always loves this dish.

2 tablespoons (28 ml) olive oil

1. Preheat the oven to 340°F (170°C, or gas mark 3).

2 tablespoons (28 ml)

2. In a large sauté pan over medium-high heat, heat

Canna-Oil (page 18), made

both of the oils. Sauté the chicken breasts in the oil

with olive oil

until golden brown on both sides, about 7 to 9 minutes.

3 boneless, skinless chicken

breasts (18 ounces, or 500 g)

Remove and cut the chicken into large chunks.

1 yellow onion, chopped

3. In the same skillet, sauté the onion, bell peppers, and 1 orange bell pepper,

garlic over medium heat for 8 to 10 minutes until tender.

seeded and chopped

4. In a 3-quart (2.8 L) casserole dish, combine the chicken 1 red bell pepper,

with the vegetables, beans, bacon, and kielbasa.

seeded and chopped

5. In a small bowl, combine the panko bread crumbs 2 cloves of garlic, chopped

with the parsley. Top the casserole with the bread 3 cans (15 ounces, or 425 g,

crumb mixture.

each) cannellini beans, rinsed

6. Bake the cassoulet for 35 to 40 minutes until it’s

and drained

bubbling and the crumb topping is turning a dark golden 4 strips of bacon, cooked

and chopped

brown. Store leftovers in an airtight container in the 2 kielbasa sausages (6 ounces,

refrigerator for up to 5 days.

or 170 g), cooked and sliced

into large chunks

Yield: Serves 6

1 cup (60 g) panko

bread crumbs

2 tablespoons (8 g) chopped

fresh Italian parsley

Pretty much a cool weather dish because of its heartiness, CHEF’S

cassoulet is one of France’s best-loved comfort foods. I have, NOTE

on a couple of occasions, made this with the addition of roasted duck meat from a leftover Chinese meal.

of 1

ENTREES 75

Pro

Cooking with Cannabis_052-075_11109.indd 75

13/5/16 10:32 am

Jo

J b: 11109 T

o

i

b: 11109 T tle: #222795 - Cook

o ing w

in

ith Cann

a a

nn b

a i

b s (Pr

s (P oV

r i

oV sion)

sio

Text

Pa

P g

a e: 75

g

of 1

Pro

Cooking with Cannabis_076-093_11109.indd 76

13/5/16 10:53 am

Jo

J b: 11109 T

o

i

b: 11109 T tle: #222795 - Cook

o ing w

in

ith Cann

a a

nn b

a i

b s (Pr

s (P oV

r i

oV sion)

sio

Pa

P g

a e: 76

g

4

SOUPS,

SALADS,

AND SIDES

Although I have been making sweets

with marijuana for years, learning to infuse savory foods has been a whole new endeavor. When cannabis-loving

guests come to visit, they are always pleasantly surprised by this method

of ingesting. Starting a meal with an infused soup or salad means that by

the end of dinner you could be starting to feel something. Something good.

of 1

77

Pro

Cooking with Cannabis_076-093_11109.indd 77

13/5/16 10:53 am

Jo

J b: 11109 T

o

i

b: 11109 T tle: #222795 - Cook

o ing w

in

ith Cann

a a

nn b

a i

b s (Pr

s (P oV

r i

oV sion)

sio

Text

Pa

P g

a e: 77

g

PEA SOUP WITH HAM

If this pea soup gets too thick for your tastes by the end of its cooking time, try adding a bit of broth or water to thin it out. This soup keeps for a week in the fridge and freezes beautifully.

½ pound (225 g) dried green

1. Drain the soaked peas and set aside in a medium bowl.

or yellow split peas, soaked

2. In a large soup pot, heat the Canna-Oil over medium

overnight in enough water

to cover

heat. Sauté the onion, celery, carrots, and garlic for 2 to 3

4 teaspoons (20 ml) Canna-Oil

minutes until they just start to soften a bit. Add the peas

(page 18), made with olive oil

and the ham hock to the pot and sauté for 4 to 5 minutes.

½ cup (80 g) chopped

Add the dill, bay leaf, salt, and black pepper along with

yellow onion

the water or broth.

¼ cup (25 g) chopped celery

3. Cook the soup at a low simmer for about 1 hour until it ¼ cup (33 g) finely

thickens to the desired consistency.

chopped carrots

4. Remove the bay leaf and the ham hock. When the ham 2 cloves of garlic, minced

hock is cool enough to handle, remove the meat and add 1 ham hock, scored

the meat back to the pot. Taste and adjust the seasoning 2 tablespoons (8 g)

with salt and black pepper and serve. Store leftovers in

chopped fresh dill

an airtight container in the refrigerator for up to 1 week or 1 bay leaf

freeze for up to 3 months.

1 teaspoon salt

½ teaspoon black pepper

Yield: Serves 4

6 cups (1.4 L) water or

vegetable or chicken broth

Some people like to add sliced kielbasa or even hot dogs to their pea CHEF’S

soup. Either is a good choice. Some folks like to make pea soup with NOTE

flanken, a cut of beef that is also called short ribs. This is also a good choice! Use what you have or what sounds good to you.

of 1

Pro

78 COOKING WITH CANNABIS

Cooking with Cannabis_076-093_11109.indd 78

13/5/16 10:53 am

Jo

J b: 11109 T

o

i

b: 11109 T tle: #222795 - Cook

o ing w

in

ith Cann

a a

nn b

a i

b s (Pr

s (P oV

r i

oV sion)

sio

Text

Pa

P g

a e: 78

g

of 1

Pro

Cooking with Cannabis_076-093_11109.indd 79

13/5/16 10:53 am

Jo

J b: 11109 T

o

i

b: 11109 T tle: #222795 - Cook

o ing w

in

ith Cann

a a

nn b

a i

b s (Pr

s (P oV

r i

oV sion)

sio

Pa

P g

a e: 79

g

of 1

Pro

Cooking with Cannabis_076-093_11109.indd 80

13/5/16 10:53 am

Jo

J b: 11109 T

o

i

b: 11109 T tle: #222795 - Cook

o ing w

in

ith Cann

a a

nn b

a i

b s (Pr

s (P oV

r i

oV sion)

sio

Pa

P g

a e: 80

g

TOMATO-VEGETABLE SOUP WITH ZUCCHINI CRISPS

• Vegan

Though this soup has a lot of ingredients, it is quite simple to make. It keeps for a week and even gets better with age. But don’t we all.

2 tablespoons (28 ml)

1. In a large soup pot, heat the Canna-Oil over medium-

Canna-Oil (page 18),

low heat. Add the carrots, chopped zucchini, and onion

made with olive oil

and sauté for 7 to 9 minutes until the vegetables soften.

2 cups (260 g) chopped carrots

2. Add the diced tomatoes, tomato sauce, tomato paste, 2 cups (240 g)

chopped zucchini

and the water. Cook for 45 minutes, stirring occasionally, 12 slices of zucchini (about

until the soup thickens and the vegetables are tender.

1⁄4 inch, or 6 mm, thick)

3. Add the crushed red pepper, salt, and black pepper.

1½ cups (240 g) chopped

Add the peas and cook for an additional 5 to 7 minutes.

yellow onion

4. In a small sauté pan over medium heat, heat the canola 1 can (14 ounces, or 390 g)

oil. Add the zucchini slices and stir till brown and crisp on

fire-roasted diced tomatoes

both sides, about 7 to 9 minutes. Drain on paper towels.

2 cups (490 g) canned

5. Ladle the soup into bowls and top each serving

tomato sauce

with the zucchini chips. Store leftovers in an airtight 2 tablespoons (32 g)

tomato paste

container in the refrigerator for up to 5 days or the 4 cups (946 ml) water

freezer for up to 6 months.

1 teaspoon crushed red pepper

Yield: Serves 6

1 teaspoon salt

½ teaspoon black pepper

1 cup (150 g) fresh or (130 g)

frozen green peas

1 tablespoon (15 ml) canola oil

Feel free to vary the vegetables here and use what you have in the house.

CHEF’S

You really can’t go wrong. I recently made this soup with the addition of NOTE

some spicy Italian sausage, and it was a big hit. Speaking of big hits, don’t forget the Canna-Oil!

of 1

SOUPS, SALADS, AND SIDES 81

Pro

Cooking with Cannabis_076-093_11109.indd 81

13/5/16 10:53 am

Jo

J b: 11109 T

o

i

b: 11109 T tle: #222795 - Cook

o ing w

in

ith Cann

a a

nn b

a i

b s (Pr

s (P oV

r i

oV sion)

sio

Text

Pa

P g

a e: 81

g

CREAMY CARROT AND POTATO SOUP

• Vegan • Gluten-free

Carrots and potatoes make such a great earthy flavor pairing, and the ground cumin and the caraway seeds deepen the flavor of this creamy, soothing soup. It’s a perfect rainy night soup.

4 teaspoons (20 ml) Canna-Oil

1. In a medium soup pot, heat the Canna-Oil over

(page 18), made with olive oil

medium heat. Add the onion and carrots and sauté for ½ cup (80 g) chopped

7 to 9 minutes until softened. Add the potatoes, smoked

yellow onion

paprika, caraway seeds, and cumin and sauté for

1½ cups (195 g) chopped carrots

3 to 4 minutes.

2 russet potatoes,

peeled and cut into chunks

2. Add the vegetable broth to the pot and simmer for 1 teaspoon smoked paprika

35 minutes until thickened. Add more broth if needed 1 teaspoon caraway seeds

to achieve the desired consistency.

3. Puree the soup in a blender, in batches if necessary, ½ teaspoon ground cumin

until velvety smooth. Reheat if necessary. Garnish each 3 cups (700 ml) gluten-free

vegetable broth,

serving with chives. Store leftovers in an airtight container

plus more if needed

in the refrigerator for up to 5 days or the freezer for

Chopped fresh chives,

up to 6 months.

for garnish

Yield: Serves 4

This soup also rocks with sweet potatoes instead CHEF’S

of russet. When I serve that variation, I add a NOTE

dollop of sour cream as garnish.

of 1

Pro

82 COOKING WITH CANNABIS

Cooking with Cannabis_076-093_11109.indd 82

13/5/16 10:53 am

Jo

J b: 11109 T

o

i

b: 11109 T tle: #222795 - Cook

o ing w

in

ith Cann

a a

nn b

a i

b s (Pr

s (P oV

r i

oV sion)

sio

Text

Pa

P g

a e: 82

g

of 1

Pro

Cooking with Cannabis_076-093_11109.indd 83

13/5/16 10:53 am

Jo

J b: 11109 T

o

i

b: 11109 T tle: #222795 - Cook

o ing w

in

ith Cann

a a

nn b

a i

b s (Pr

s (P oV

r i

oV sion)

sio

Pa

P g

a e: 83

g

of 1

Pro

Cooking with Cannabis_076-093_11109.indd 84

13/5/16 10:53 am

Jo

J b: 11109 T

o

i

b: 11109 T tle: #222795 - Cook

o ing w

in

ith Cann

a a

nn b

a i

b s (Pr

s (P oV

r i

oV sion)

sio

Pa

P g

a e: 84

g

ARUGULA SALAD WITH AVOCADO AND

WARM BACON VINAIGRETTE

A bacon vinaigrette is a great way to enhance a salad. The bacony deliciousness enrobes the whole thing. You can also drizzle this dressing on grilled or broiled fish or chicken.

4 strips of bacon

1. In a medium skillet over medium heat, cook the bacon 1 large shallot, minced

until crisp. Transfer to paper towels to drain, reserving 2 cloves of garlic, minced

the bacon drippings in the skillet. Once cool, chop the 2 tablespoons (30 g)

bacon and set aside.

brown sugar

2. Heat the bacon drippings in the skillet over medium 6 tablespoons (90 ml)

heat. Add the shallot and garlic and sauté for 2 to 3

balsamic vinegar

minutes. Add the brown sugar and cook until dissolved, 3 tablespoons (45 ml)

fresh orange juice

about 1 to 2 minutes.

3. Scrape the contents of the skillet into a blender.

1 tablespoon (15 g)

Dijon mustard

Add the balsamic vinegar, orange juice, Dijon mustard, 2⁄3 cup (160 ml) olive oil

and both of the oils. Blend well.

4 teaspoons (20 ml) Canna-Oil

4. In a small bowl, toss the greens with the shrimp,

(page 18), made with olive oil

red onion, tomatoes, and avocado. Add the dressing and 8 large handfuls of mixed

toss again. Season with salt and black pepper to taste.

salad greens

20 large cooked shrimp,

Yield: 4 (generous) servings

cut into pieces if desired

1 red onion, thinly sliced

20 grape tomatoes

(cut in half if large)

1 avocado, pitted, peeled, cut

into chunks or slices, and

tossed with fresh lemon juice

Salt and black pepper

If shrimp isn’t your thing, you can substitute cooked chicken.

CHEF’S

NOTE

You can also add cubes of smoked mozzarella to this salad, which gives it a very fine taste profile.

of 1

SOUPS, SALADS, AND SIDES 85

Pro

Cooking with Cannabis_076-093_11109.indd 85

13/5/16 10:53 am

Jo

J b: 11109 T

o

i

b: 11109 T tle: #222795 - Cook

o ing w

in

ith Cann

a a

nn b

a i

b s (Pr

s (P oV

r i

oV sion)

sio

Text

Pa

P g

a e: 85

g

CHICKEN CAESAR SALAD

Here’s one of the best salads, even for those who aren’t salad lovers. The lettuce is crisp, the dressing is rich and flavorful, and the croutons are crunchy. It’s easy to make your own: Just sauté leftover French bread, cut into cubes, in a bit of olive oil. They’re so much better than store-bought.

3 tablespoons (45 g)

1. In the bowl of a food processor, puree the Dijon

Dijon mustard

mustard, lemon juice, Worcestershire sauce, garlic, and 2 tablespoons (28 ml)

anchovy, if using. With the machine running, drizzle both

fresh lemon juice

of the oils into the bowl of the processor. Transfer the 1 teaspoon Worcestershire

sauce

dressing to a jar and stir in the Parmesan cheese, along 2 cloves of garlic, smashed

with salt and black pepper to taste.

1 anchovy fillet (optional)

2. Place the romaine in a serving bowl and toss with the 6 tablespoons (90 ml) olive oil

dressing to coat. Top the salad with the chicken and croutons and serve immediately.

4 teaspoons (20 ml) Canna-Oil

(page 18), made with olive oil

Yield: Serves 4

¼ cup (25 g) grated

Parmesan cheese

Salt and black pepper

2 romaine lettuce hearts,

chopped

1 cup (140 g) chopped or

shredded cooked chicken

2 cups (60 g) croutons

Shredded Parmesan cheese,

for garnish

If you like the taste of anchovy, add a couple more to the food processor when you start. It is a strange thing that people don’t seem to have neutral feelings about it. Eating one as is may be CHEF’S

a bit much for most people, but the flavor that anchovy adds to NOTE

foods is pretty fabulous. Not too much—a little goes a long way.

Feel free to substitute shrimp or tofu for the chicken. The dressing is also great on all kinds of sandwiches.

of 1

Pro

86 COOKING WITH CANNABIS

Cooking with Cannabis_076-093_11109.indd 86

13/5/16 10:53 am

Jo

J b: 11109 T

o

i

b: 11109 T tle: #222795 - Cook

o ing w

in

ith Cann

a a

nn b

a i

b s (Pr

s (P oV

r i

oV sion)

sio

Text

Pa

P g

a e: 86

g

of 1

Pro

Cooking with Cannabis_076-093_11109.indd 87

13/5/16 10:53 am

Jo

J b: 11109 T

o

i

b: 11109 T tle: #222795 - Cook

o ing w

in

ith Cann

a a

nn b

a i

b s (Pr

s (P oV

r i

oV sion)

sio

Pa

P g

a e: 87

g

of 1

Pro

Cooking with Cannabis_076-093_11109.indd 88

13/5/16 10:53 am

Jo

J b: 11109 T

o

i

b: 11109 T tle: #222795 - Cook

o ing w

in

ith Cann

a a

nn b

a i

b s (Pr

s (P oV

r i

oV sion)

sio

Pa

P g

a e: 88

g

STEAK AND ROASTED POTATO SALAD

Steak and potatoes are a pretty good combo no matter how you slice it.

It’s worth making this salad just on the merits of the recipe, but this is also a perfect way to use up leftovers. I’ve given instructions for cooking the potatoes below, but you can use any leftover cooked potatoes you have in the fridge.

1 pound (455 g) skirt, hanger,

1. Preheat a grill for medium-high heat. Season the steak

or tri-tip steak

with salt and black pepper. Grill the steak until the

Salt and black pepper

desired degree of doneness is reached.

2 pounds (900 g)

2. Meanwhile, to cook the potatoes, bring a pot of water

small potatoes

to a boil. Cut the potatoes into quarters and boil until 1⁄4 cup (60 ml) sherry vinegar

tender, about 20 minutes; drain.

4 teaspoons (20 ml) Canna-Oil

(page 18), made with olive oil

3. In a medium bowl, whisk together the sherry vinegar 1 tablespoon (15 ml) olive oil

and both of the oils. Add the cumin and salt and black pepper to taste. Set aside.

1 teaspoon ground cumin

4. In a medium skillet, heat the canola oil. Add the 1 tablespoon (15 ml) canola oil

scallions, cooked potatoes, and green beans and sauté 2 scallions, cut into pieces

for 4 to 5 minutes.

5 ounces (140 g) green beans,

trimmed, cut into pieces, and

5. In a large bowl, combine the lettuce, steak, red onion,

steamed

radishes, and cooked vegetables. Toss with the dressing 4 cups (188 g) chopped

and serve.

romaine lettuce

½ cup (80 g) chopped red onion

Yield: Serves 4

4 radishes, thinly sliced

You can always change the meat or any of the vegetables to suit your tastes CHEF’S

or what you have in the fridge. The last time I made this salad, I had some NOTE

left over, which I piled onto a toasted ciabatta roll for a tasty sandwich.

of 1

SOUPS, SALADS, AND SIDES 89

Pro

Cooking with Cannabis_076-093_11109.indd 89

13/5/16 10:53 am

Jo

J b: 11109 T

o

i

b: 11109 T tle: #222795 - Cook

o ing w

in

ith Cann

a a

nn b

a i

b s (Pr

s (P oV

r i

oV sion)

sio

Text

Pa

P g

a e: 89

g

WATERMELON AND FETA SALAD

• Gluten-free

I admit that I needed convincing when a friend told me about this flavor combination. But it works, especially with a hint of mint. The balance of flavors and textures is just right. It made me fall in love with watermelon again. And the seedless variety so common now is a gift from the gods.

3 cups (450 g) cubed seedless

watermelon

1 cup (145 g) fresh blueberries

3 scallions, sliced

½ cup (75 g) cubed or crumbled

feta cheese

2 tablespoons (28 ml)

Canna-Oil (page 18), made

with olive oil

1 tablespoon (15 ml)

fresh lemon juice

Salt

Shredded or torn fresh mint

leaves, for garnish

Lemon zest, for garnish

1. In a large bowl, combine

the watermelon, blueberries,

scallion, and feta cheese.

2. In a small bowl, whisk together the Canna-Oil with the lemon

juice, salt, and mint. Pour over

the fruit and toss very gently.

3. Serve very cold, garnished with the lemon zest.

Yield: Serves 6

CHEF’S

Feta is a salty cheese, so adding salt may NOTE

not be necessary. Taste and then decide.

of 1

Pro

90 COOKING WITH CANNABIS

Cooking with Cannabis_076-093_11109.indd 90

13/5/16 10:53 am

Jo

J b: 11109 T

o

i

b: 11109 T tle: #222795 - Cook

o ing w

in

ith Cann

a a

nn b

a i

b s (Pr

s (P oV

r i

oV sion)

sio

Text

Pa

P g

a e: 90

g

CAULIFLOWER WITH CUMIN

This is just a fantastic way to prepare the under-loved cauliflower. In the past year or two, it has finally begun to get the attention it deserves.

Roasting this veg is magical, and with cannabis and cumin, it becomes perfection. Plus, it looks so cool prepared this way!

1 medium head of cauliflower,

sliced into 4 slices or

“steaks”

2 tablespoons (28 ml) olive oil

4 teaspoons (20 ml) Canna-Oil

(page 18), made with olive oil

2 teaspoons ground cumin

1 teaspoon cumin seeds

Salt and black pepper

1. Preheat the oven to

340°F (170°C, or gas mark 3).

2. Lay the slices of cauliflower on a rimmed baking sheet.

Brush with both of the oils and

sprinkle with the ground cumin,

cumin seeds, and salt and

black pepper to taste.

3. Roast the cauliflower until golden and tender, about

25 to 30 minutes. Serve hot.

Yield: Serves 4

If you have cauliflower left over, you can turn it into CHEF’S

NOTE

a quick soup. Puree in a blender along with some hot vegetable broth and some half-and-half.

of 1

SOUPS, SALADS, AND SIDES 91

Pro

Cooking with Cannabis_076-093_11109.indd 91

13/5/16 10:53 am

Jo

J b: 11109 T

o

i

b: 11109 T tle: #222795 - Cook

o ing w

in

ith Cann

a a

nn b

a i

b s (Pr

s (P oV

r i

oV sion)

sio

Text

Pa

P g

a e: 91

g

BUTTERNUT SQUASH WITH CRANBERRIES

I was originally going to develop this recipe using acorn squash. But then at a restaurant in town, I tasted a delicious butternut squash soup with a cranberry chutney. So I had to switch the squash. Both versions are good, but this is better!

2 butternut squashes

2 tablespoons (28 ml) olive oil

2 tablespoons (28 g)

Canna-Butter (page 16),

melted

1 tablespoon (14 g)

unsalted butter, melted

1⁄4 cup (60 ml) maple syrup

2 tablespoons (28 ml)

fresh orange juice

½ cup (60 g) dried

unsweetened cranberries

1. Preheat the oven to 325°F

(165°C, or gas mark 3).

2. Cut the squash into 6 long sections, removing the seeds

and the stringy parts (no need

to peel it).

3. Toss the squash with the olive oil. Place on a rimmed baking

sheet and bake for 45 minutes.

4. In a small bowl, combine the Canna-Butter, butter, maple syrup,

orange juice, and cranberries.

Brush the mixture onto the

squash and return the baking

sheet to the oven. Bake until

For a variation, try using chopped

tender, an additional 45 minutes.

CHEF’S

pitted apricots and prunes instead of NOTE

Yield: Serves 6

the cranberries.

of 1

Pro

92 COOKING WITH CANNABIS

Cooking with Cannabis_076-093_11109.indd 92

13/5/16 10:53 am

Jo

J b: 11109 T

o

i

b: 11109 T tle: #222795 - Cook

o ing w

in

ith Cann

a a

nn b

a i

b s (Pr

s (P oV

r i

oV sion)

sio

Text

Pa

P g

a e: 92

g

BRUSSELS SPROUT AND PECAN STIR-FRY

Brussels sprouts have become fashionable for good reason. There are so many ways to prepare them that allow their somewhat cabbage-like flavor to shine through. Years ago, they were typically boiled beyond recognition and tasted awful. When treated properly, they’re fantastic.

1 pound (455 g)

Brussels sprouts

2 tablespoons (28 ml) olive oil

½ cup (55 g) pecan pieces

1⁄3 cup (97 g) canned or jarred

cooked chestnuts, chopped

4 teaspoons (20 ml) Canna-Oil

(page 18), made with olive oil

Juice of ½ of a lemon

Salt and black pepper

1. Shred the Brussels sprouts in a food processor. In a large skillet,

heat the olive oil over medium

heat. Add the Brussels sprouts

and stir-fry for 2 to 3 minutes.

Transfer to a bowl.

2. Add the pecans and sauté

for 2 to 3 minutes. Add the

chestnuts and cook for an

additional 3 minutes. Add

the nuts to the bowl with the

Brussels sprouts.

3. Add the Canna-Oil, lemon

juice, and salt and black pepper

to taste and toss to combine.

Yield: Serves 4

This refreshing salad can be served

CHEF’S

hot or at room temperature. Add some NOTE

cooked bacon and chicken for a lovely one-bowl meal.

of 1

SOUPS, SALADS, AND SIDES 93

Pro

Cooking with Cannabis_076-093_11109.indd 93

13/5/16 10:53 am

Jo

J b: 11109 T

o

i

b: 11109 T tle: #222795 - Cook

o ing w

in

ith Cann

a a

nn b

a i

b s (Pr

s (P oV

r i

oV sion)

sio

Text

Pa

P g

a e: 93

g

of 1

Pro

Cooking with Cannabis_094-115_11109.indd 94

13/5/16 11:13 am

Jo

J b: 11109 T

o

i

b: 11109 T tle: #222795 - Cook

o ing w

in

ith Cann

a a

nn b

a i

b s (Pr

s (P oV

r i

oV sion)

sio

Pa

P g

a e: 94

g

5

SANDWICHES,

APPETIZERS,

AND SNACKS

Edibles are not just for dessert

anymore! Although folks still love

the infused brownie or crisped

rice bars, eating a sandwich with

Canna-Mayonnaise (page 20) or

enjoying a handful of nuts roasted

in Canna-Oil (page 18) is a delightful way to go. For many people who are

looking to avoid sugar, these savory items fit the bill perfectly.

of 1

95

Pro

Cooking with Cannabis_094-115_11109.indd 95

13/5/16 11:13 am

Jo

J b: 11109 T

o

i

b: 11109 T tle: #222795 - Cook

o ing w

in

ith Cann

a a

nn b

a i

b s (Pr

s (P oV

r i

oV sion)

sio

Text

Pa

P g

a e: 95

g

GRILLED THREE-CHEESE SANDWICHES

There are so many cheeses to consider when attempting to make the world’s greatest grilled cheese sandwich. Is there a perfect combination?

I think not. Some cheeses can be ruled out due to their texture, while others can be set aside because the flavor is way too strong. That said, there is really no right or wrong choice here. It’s subjective. Many think American cheese is a must, while others scoff at that plebian choice.

The answer is go with what you like. Why not?

4 slices of good-quality

1. Place 2 bread slices on your work surface. Spread

white bread

each slice with 1 teaspoon of the Canna-Butter and 2 teaspoons Canna-Butter

1 teaspoon of the Dijon mustard. Place the cheese slices

(page 16), softened

on the bread. Sprinkle with salt. Place a top slice of bread 2 teaspoons Dijon mustard

on both sandwiches.

2 slices of cheddar cheese

2. In a medium skillet, heat the butter over medium heat.

2 slices of Gruyère cheese

When it foams, turn the heat down to medium-low and 2 slices of Muenster cheese

place the sandwiches in the pan. Cook on one side until

Pinch of salt

golden brown and then flip the sandwiches and continue 4 tablespoons (55 g)

cooking until the other side is browned and the cheese is

unsalted butter

melted. Serve immediately.

Yield: Serves 2

The trick is to have the cheese melted and the bread a beautiful golden color. I like to use sliced cheese, but shredded works well, though it's just a CHEF’S

bit messier.

NOTE

There are so many magnificent additions to this sandwich, including but not limited to ham, roast beef, avocado, tomato, pickles, greens. . . .

of 1

Pro

96 COOKING WITH CANNABIS

Cooking with Cannabis_094-115_11109.indd 96

13/5/16 11:13 am

Jo

J b: 11109 T

o

i

b: 11109 T tle: #222795 - Cook

o ing w

in

ith Cann

a a

nn b

a i

b s (Pr

s (P oV

r i

oV sion)

sio

Text

Pa

P g

a e: 96

g

of 1

Pro

Cooking with Cannabis_094-115_11109.indd 97

13/5/16 11:13 am

Jo

J b: 11109 T

o

i

b: 11109 T tle: #222795 - Cook

o ing w

in

ith Cann

a a

nn b

a i

b s (Pr

s (P oV

r i

oV sion)

sio

Pa

P g

a e: 97

g

PB & J

For a change of pace, this sandwich is served open-face. Yes, you probably should use a knife and fork, but trust me—the results are extremely pleasant. The creamy peanut butter, sweet jelly, flavorful ripe banana, and a sprinkling of chopped nuts makes this worth the cutlery. Toasting the bread is optional; enjoying is not!

2 slices of white bread

6 tablespoons (96 g)

peanut butter (smooth,

chunky, or a combo)

2 teaspoons Canna-Oil

(page 18), made with

coconut oil

½ teaspoon honey

Pinch of ground cinnamon

6 tablespoons (120 g) jam, jelly,

or preserves of your choice

1 small banana, sliced

Chopped roasted salted

peanuts, for topping

1. Toast the bread, if you like.

Place the bread on your

work surface.

2. In a small bowl, combine the peanut butter with the Canna-Oil, honey, and cinnamon and

spread evenly on the bread

slices. Spread the jam on top of

the peanut butter mixture. Divide

the banana slices between the

2 slices of bread. Top with the

chopped peanuts and serve.

Yield: Serves 2

of 1

Pro

98 COOKING WITH CANNABIS

Cooking with Cannabis_094-115_11109.indd 98

13/5/16 11:13 am

Jo

J b: 11109 T

o

i

b: 11109 T tle: #222795 - Cook

o ing w

in

ith Cann

a a

nn b

a i

b s (Pr

s (P oV

r i

oV sion)

sio

Text

Pa

P g

a e: 98

g

BLT SANDWICHES

One of the best-loved American sandwiches, this is also perhaps the most seasonal. Without a ripe tomato, don’t bother. The balance of flavors is also critical, so buy the best bacon, bread, and lettuce you can. You won’t be sorry.

4 slices of white bread

4 teaspoons (19 g) mayonnaise

2 teaspoons Canna-Oil

(page 18), made with olive oil

Boston lettuce leaves

1 ripe but firm tomato, sliced

8 strips of best-quality bacon,

cooked to your liking

1. Toast the bread. Place

the bread slices on your

work surface.

2. In a small bowl, combine the mayonnaise with the Canna-Oil.

Spread on 2 of the bread slices.

Top the mayonnaise with lettuce

leaves. Place the tomato slices

on the lettuce. Place the bacon

on the lettuce and top with the

remaining bread.

Yield: Serves 2

You can add turkey, avocado, or even grilled shrimp to this sandwich.

CHEF’S

Once, years ago, I had a BLT with lobster, which was spectacular. However, NOTE

with good-quality bacon and a ripe, juicy tomato, you truly need nothing else —besides mayo, lettuce, and bread, of course.

of 1

SANDWICHES, APPETIZERS, AND SNACKS 99

Pro

Cooking with Cannabis_094-115_11109.indd 99

13/5/16 11:13 am

Jo

J b: 11109 T

o

i

b: 11109 T tle: #222795 - Cook

o ing w

in

ith Cann

a a

nn b

a i

b s (Pr

s (P oV

r i

oV sion)

sio

Text

Pa

P g

a e: 99

g

SHRIMP ROLLS

I can’t stop making this sandwich. Seafood rolls are more traditionally made with lobster, but this shrimp roll is beyond fabulous. The fresh dill is a must, and use the freshest shrimp you can find. Some toast the bun, others don’t. You can purchase cooked shrimp for the greatest convenience, or buy uncooked medium shrimp and steam them.

2 split-top hot dog rolls

1⁄4 cup (60 g) mayonnaise

2 teaspoons Canna-Oil

(page 18), made with olive oil

2 tablespoons (20 g)

chopped red onion

1 teaspoon chopped fresh dill

2 teaspoons fresh lemon juice

¾ pound (340 g) cooked

shrimp, cut into chunks

Salt and black pepper

4 large lettuce leaves

1. Toast the rolls. Place the rolls on your work surface.

2. In a small bowl, combine

the mayonnaise, Canna-Oil,

red onion, dill, and lemon juice.

Mix well. Add the shrimp and

season with salt and black

pepper to taste.

3. Line the rolls with lettuce and nestle the shrimp mixture inside.

Serve immediately.

Yield: Serves 2

If you prefer to add fresh cilantro or CHEF’S

parsley rather than dill, be my guest.

NOTE

Scallion works well as an addition, and if someone hands you a lobster, go for it.

of 1

Pro

100 COOKING WITH CANNABIS

Cooking with Cannabis_094-115_11109.indd 100

13/5/16 11:13 am

Jo

J b: 11109 T

o

i

b: 11109 T tle: #222795 - Cook

o ing w

in

ith Cann

a a

nn b

a i

b s (Pr

s (P oV

r i

oV sion)

sio

Text

Pa

P g

a e: 100

g

STEAK SANDWICHES

This open-face steak sandwich is my favorite. The combination of flavors satisfies every steak-related craving. And it’s a great way to use steak leftovers. Try to find a good-quality baguette and toast it lightly for sandwich perfection.

1⁄2 pound (225 g) skirt

or tri-tip steak

Salt and black pepper

4 pieces baguette (6 inches,

or 15 cm, each)

2 tablespoons (28 g)

mayonnaise

2 teaspoons Canna-Oil

(page 18), made with olive oil

1 teaspoon prepared

horseradish

1 clove of garlic, minced

¼ teaspoon crushed red pepper

½ of a red bell pepper, seeded

and thinly sliced

1 small red onion, sliced

Greens of your choice

(optional)

1. Preheat a grill for medium-high heat. Season the steak with salt

and black pepper and grill the

steak to your desired degree of

doneness (4 to 5 minutes per

Canna-Oil, horseradish, garlic, and crushed red pepper.

side for medium-rare).

Spread the mixture on the bread pieces.

2. Toast the baguette pieces.

4. Place the sliced steak on the toasted baguette. Top the Place the slices on your

steak with the bell pepper, red onion, and greens, if using.

work surface.

Serve immediately.

3. In a small bowl, using a fork, whisk together the mayonnaise,

Yield: Serves 2

of 1

SANDWICHES, APPETIZERS, AND SNACKS 101

Pro

Cooking with Cannabis_094-115_11109.indd 101

13/5/16 11:13 am

Jo

J b: 11109 T

o

i

b: 11109 T tle: #222795 - Cook

o ing w

in

ith Cann

a a

nn b

a i

b s (Pr

s (P oV

r i

oV sion)

sio

Text

Pa

P g

a e: 101

g

of 1

Pro

Cooking with Cannabis_094-115_11109.indd 102

13/5/16 11:13 am

Jo

J b: 11109 T

o

i

b: 11109 T tle: #222795 - Cook

o ing w

in

ith Cann

a a

nn b

a i

b s (Pr

s (P oV

r i

oV sion)

sio

Pa

P g

a e: 102

g

DEVILED EGGS

I never pass up an opportunity to eat deviled eggs. They seem to be trendy and on lots of menus now, I’m happy to say.

Sometimes these restaurant versions are pretty complicated, but at home I tend to like them on the simple side.

4 large eggs

1. Place the eggs in a pot with cold water to cover.

2 tablespoons (28 g)

Bring to a boil. When the water boils, remove the pot from

mayonnaise

the heat and let the eggs sit, covered, for 18 minutes.

4 teaspoons (20 ml) Canna-Oil

Drain and run under cold water to stop the cooking.

(page 18), made with canola

or olive oil

2. When cool, peel the eggs. Cut the eggs in half 1 teaspoon finely chopped

lengthwise and remove the yolks.

red onion

3. In a small bowl, mix the mayonnaise with the 1 teaspoon capers, drained

Canna-Oil, egg yolks, red onion, capers, and Dijon 1 teaspoon Dijon mustard

mustard. Taste and season with salt and black pepper.

Salt and black pepper

4. Spoon or pipe the filling into the egg white halves,

Sliced scallion, for garnish

dividing it equally. Garnish with scallions.

Yield: Serves 4

A chef-friend, Kevin Gibson, tops his deviled eggs with brioche bread CHEF’S

crumbs and then griddles them in butter. The bread crumbs form a golden NOTE

brown buttery crust that is unreal. All in all, they are quite spectacular.

of 1

SANDWICHES, APPETIZERS, AND SNACKS 103

Pro

Cooking with Cannabis_094-115_11109.indd 103

13/5/16 11:13 am

Jo

J b: 11109 T

o

i

b: 11109 T tle: #222795 - Cook

o ing w

in

ith Cann

a a

nn b

a i

b s (Pr

s (P oV

r i

oV sion)

sio

Text

Pa

P g

a e: 103

g

SPINACH, RICOTTA, AND ARTICHOKE DIP

Dips are fun, and hot dips are even more fun. This well-loved flavor combination is enhanced here with the addition of fluffy ricotta cheese and Canna-Butter. Serve this with toasted baguette slices or crackers.

1 package (10 ounces, or 280 g)

1. Preheat the oven to 340°F (170°C, or gas mark 3).

frozen chopped spinach,

2. In the bowl of a food processor, combine the spinach,

thawed and squeezed of

excess moisture

artichoke hearts, cream cheese, mayonnaise, ricotta 1 cup (300 g) frozen artichoke

cheese, sour cream, Romano cheese, Canna-Butter, and

hearts, thawed and chopped

salt and black pepper to taste. Pulse to blend.

1 package (8 ounces, or 225 g)

3. In a small bowl, combine the panko bread crumbs with

cream cheese

the melted butter.

1⁄3 cup (75 g) mayonnaise

4. Pour the spinach mixture into an 8- or 9-inch ¼ cup (45 g) ricotta cheese

(20 or 23 cm) baking dish and top with the bread crumbs ¼ cup (60 g) sour cream

and butter cubes. Bake for about 25 minutes until ¼ cup (25 g) grated

golden brown.

Romano cheese

2 tablespoons (28 g)

Yield: Serves 6

Canna-Butter (page 16)

Salt and black pepper

1⁄3 cup (20 g) panko

bread crumbs

1 tablespoon (14 g) unsalted

butter, melted, plus

3 tablespoons (42 g),

cut into cubes

I have also used this dip mixture to stuff mushrooms and CHEF’S

to spread on a turkey sandwich. It would make a delightful NOTE

bruschetta topping as well.

of 1

Pro

104 COOKING WITH CANNABIS

Cooking with Cannabis_094-115_11109.indd 104

13/5/16 11:13 am

Jo

J b: 11109 T

o

i

b: 11109 T tle: #222795 - Cook

o ing w

in

ith Cann

a a

nn b

a i

b s (Pr

s (P oV

r i

oV sion)

sio

Text

Pa

P g

a e: 104

g

of 1

Pro

Cooking with Cannabis_094-115_11109.indd 105

13/5/16 11:13 am

Jo

J b: 11109 T

o

i

b: 11109 T tle: #222795 - Cook

o ing w

in

ith Cann

a a

nn b

a i

b s (Pr

s (P oV

r i

oV sion)

sio

Pa

P g

a e: 105

g

of 1

Pro

Cooking with Cannabis_094-115_11109.indd 106

13/5/16 11:13 am

Jo

J b: 11109 T

o

i

b: 11109 T tle: #222795 - Cook

o ing w

in

ith Cann

a a

nn b

a i

b s (Pr

s (P oV

r i

oV sion)

sio

Pa

P g

a e: 106

g

BACON-WRAPPED SHRIMP

Bacon and shrimp? Yes, please. Goat cheese, too? Amazing. And the addition of Canna-Oil takes this hors d’oeuvre or finger-food appetizer to a place that is beyond wonderful. I always try to find nitrite-free bacon. It’s generally good quality and has fewer chemicals. When bacon is cooking, all but the kosher must stop and give thanks. And it tastes as good as it smells.

6 strips of bacon,

1. Preheat the oven to 340°F (170°C, or gas mark 3).

cut in half crosswise

2. In a medium saucepan over medium-low heat, 12 large shrimp, peeled

cook the bacon about halfway. Remove from the pan 4 teaspoons (20 ml) Canna-Oil

and allow to cool.

(page 18), made with olive oil

3. Place the shrimp on your work surface.

3 tablespoons (28 g)

goat cheese, cold

Brush each shrimp with the Canna-Oil.

1⁄2 of lemon

4. Place a small piece of goat cheese on the shrimp,

Salt

in the center, along with a squeeze of lemon juice and pinch of salt.

5. Wrap a piece of bacon around each shrimp, covering the cheese with the bacon. Place the wrapped shrimp on skewers, all facing in the same direction.

6. Place the bacon-wrapped shrimp, seam side down, on a rimmed baking sheet. Bake until the bacon is fully cooked and the shrimp are pink (you’ll see the shrimp peeking out from the bacon), about 5 to 7 minutes.

Yield: Serves 4

I have also made this with blue cheese instead of goat cheese, CHEF’S

and that’s also pretty spectacular.

NOTE

The shrimp can be done on the grill as well, but be sure to soak wooden skewers in water for 30 minutes before grilling.

of 1

SANDWICHES, APPETIZERS, AND SNACKS 107

Pro

Cooking with Cannabis_094-115_11109.indd 107

13/5/16 11:13 am

Jo

J b: 11109 T

o

i

b: 11109 T tle: #222795 - Cook

o ing w

in

ith Cann

a a

nn b

a i

b s (Pr

s (P oV

r i

oV sion)

sio

Text

Pa

P g

a e: 107

g

BAKED CAMEMBERT WITH ROSEMARY

This is a beautiful and delicious appetizer to serve with fancy crackers or breadsticks. I love the way the melted cheese spreads out as you cut into the wheel. And the Canna-Oil, walnuts, and rosemary lend a superb herbal-earthy flavor to the creamy, runny cheese.

1 wheel (8 ounces, or 225 g)

Camembert cheese

4 teaspoons (20 ml) Canna-Oil

(page 18), made with olive oil

2 tablespoons (15 g)

chopped walnuts

Fresh rosemary leaves

1. Preheat the oven to 340°F

(170°C, or gas mark 3).

2. Place the Camembert cheese on a rimmed baking sheet. With

a knife, make small slits in the

top of the cheese. Drizzle the

Canna-Oil over the cheese.

Top with the walnuts and

rosemary. Bake for 15 to 20

minutes until the cheese

is melted and runny. Serve

immediately.

Yield: Serves 4

This also works with Brie and other similar runny cheeses CHEF’S

enclosed in a rind. For Thanksgiving, I usually top this with fried NOTE

sage leaves. It’s truly an awesome appetizer.

of 1

Pro

108 COOKING WITH CANNABIS

Cooking with Cannabis_094-115_11109.indd 108

13/5/16 11:13 am

Jo

J b: 11109 T

o

i

b: 11109 T tle: #222795 - Cook

o ing w

in

ith Cann

a a

nn b

a i

b s (Pr

s (P oV

r i

oV sion)

sio

Text

Pa

P g

a e: 108

g

CUCUMBER SLICES WITH SMOKED

SALMON CREAM CHEESE

This refreshing snack is perfect for company. You can mix the smoked salmon into the cream cheese, but I prefer to place a little slice on top, with a squeeze of lemon juice and sometimes capers.

1 medium cucumber,

ends trimmed

1⁄4 cup (60 g) cream cheese

4 teaspoons (19 g)

Canna-Butter (page 16)

2 scallions, thinly sliced

1⁄4 pound (115 g) smoked

salmon, cut into small pieces

½ of a lemon (optional)

1. Slice the cucumber and

arrange on a plate.

2. In a small bowl, combine

the cream cheese and Canna-

Butter. Spread a bit of the cream

cheese mixture on each of the

cucumber slices. Sprinkle with

the scallions. Top with pieces

of salmon. If desired, squeeze

lemon juice over the salmon.

Yield: Serves 4

Taste the skin of the cucumber. If it is waxy CHEF’S

or bitter, peel it. I like the crunch of the skin NOTE

if the cucumber is homegrown.

of 1

SANDWICHES, APPETIZERS, AND SNACKS 109

Pro

Cooking with Cannabis_094-115_11109.indd 109

13/5/16 11:13 am

Jo

J b: 11109 T

o

i

b: 11109 T tle: #222795 - Cook

o ing w

in

ith Cann

a a

nn b

a i

b s (Pr

s (P oV

r i

oV sion)

sio

Text

Pa

P g

a e: 109

g

BRUSCHETTA WITH ZUCCHINI AND RICOTTA

Zucchini is underappreciated. Here, accented with good-quality, creamy ricotta cheese and bright lemon, it is divine. Crushed red pepper gives the bruschetta a bit of spice, which works great with the mild ricotta.

8 slices of French or

1. Grill or toast the bread and immediately rub the garlic

Italian bread

clove halves over one side.

1 garlic clove,

2. In a small bowl, combine both of the oils. Drizzle over

peeled and halved

the toasted bread. Set aside.

2 tablespoons (28 ml) olive oil

3. In a medium nonstick skillet, heat a little olive oil 4 teaspoons (20 ml) Canna-Oil

(page 18), made with olive oil

over medium heat. Add the zucchini and cook, stirring 1 small zucchini, thinly sliced

constantly, until the zucchini turns golden brown, about 1⁄8 teaspoon dried oregano

3 to 5 minutes. Don’t let it get too mushy; the zucchini should still have a little body. Remove from the heat 1⁄8 teaspoon crushed red pepper

and add the oregano, crushed red pepper, and salt

Salt and black pepper

and black pepper to taste.

½ cup (125 g) ricotta cheese

4. Blend the ricotta cheese and lemon zest together.

1 teaspoon grated lemon zest

Divide the zucchini among the slices of bread. Top each bruschetta with 1 tablespoon (16 g) of the ricotta. Serve immediately.

Yield: Serves 4

If you can grill the bread for bruschetta, that’s always the best way to go.

However, I don’t use that method unless I am also grilling other items on CHEF’S

the menu. If you don’t want to light the grill just for bread, toasting is fine.

NOTE

Whichever method you use, be sure to rub the bread with the garlic clove right away. It makes for just the perfect amount of garlic every time.

of 1

Pro

110 COOKING WITH CANNABIS

Cooking with Cannabis_094-115_11109.indd 110

13/5/16 11:13 am

Jo

J b: 11109 T

o

i

b: 11109 T tle: #222795 - Cook

o ing w

in

ith Cann

a a

nn b

a i

b s (Pr

s (P oV

r i

oV sion)

sio

Text

Pa

P g

a e: 110

g

of 1

Pro

Cooking with Cannabis_094-115_11109.indd 111

13/5/16 11:13 am

Jo

J b: 11109 T

o

i

b: 11109 T tle: #222795 - Cook

o ing w

in

ith Cann

a a

nn b

a i

b s (Pr

s (P oV

r i

oV sion)

sio

Pa

P g

a e: 111

g

CHORIZO AND OAXACA CHEESE POTATO NACHOS

When the potatoes get crispy, they become just the perfect bed for the spicy Mexican chorizo sausage and melted Oaxaca cheese, which is sort of like a cross between Monterey Jack and mozzarella in taste and texture.

The sausage is spicy, so be prepared.

2 large russet potatoes,

thinly sliced

2 tablespoons (28 ml)

canola oil

4 teaspoons (20 ml) Canna-Oil

(page 18), made with

canola oil

1⁄4 pound (115 g) bulk

Mexican-style chorizo

sausage

2 scallions, sliced

6 ounces (170 g) Oaxaca

cheese, thinly sliced

1. Preheat the oven to 325°F

(165°C, or gas mark 3).

2. On a rimmed baking sheet,

toss the potato slices with the

canola oil. Bake for 25 to 30

minutes until crisp.

3. In a medium skillet, heat the Canna-Oil over medium-low

heat. Add the chorizo and sauté

for 10 minutes until fully cooked.

Add the scallions and sauté for

the chorizo. Return the baking sheet to the oven and another couple of minutes.

bake until the cheese is melted, about 8 to 10 minutes.

4. Divide the chorizo evenly

Serve hot.

among the potato slices. Lay the

sliced Oaxaca cheese on top of

Yield: Serves 4

of 1

Pro

112 COOKING WITH CANNABIS

Cooking with Cannabis_094-115_11109.indd 112

13/5/16 11:13 am

Jo

J b: 11109 T

o

i

b: 11109 T tle: #222795 - Cook

o ing w

in

ith Cann

a a

nn b

a i

b s (Pr

s (P oV

r i

oV sion)

sio

Text

Pa

P g

a e: 112

g

MADRAS NUTS

My company, Laurie and MaryJane, won first prize at The Dope Cup for our savory nuts. This version, with spices from India, is also quite a crowd-pleaser.

1 cup (100 g) unsalted

pecan halves

1 cup (140 g) unsalted cashews

1 cup (100 g) unsalted

walnut halves

2 tablespoons (12 g)

curry powder

1 teaspoon ground cumin

½ teaspoon ground cardamom

Pinch of cayenne pepper

Salt

3 tablespoons (45 ml)

Canna-Oil (page 18),

made with canola oil

1. Preheat the oven to 300°F

(150°C, or gas mark 2).

2. On a rimmed baking sheet,

combine all of the ingredients,

mixing well to ensure even

distribution of the spices.

3. Bake for 20 to 25 minutes, stirring occasionally, until the

nuts have darkened slightly and

4. Allow the nuts to cool completely. Store in are very aromatic.

an airtight container.

Yield: Serves 9

If you want to try a different spice flavor profile, go the Latin route and CHEF’S

use 1⁄2 teaspoon chili powder, 1⁄2 teaspoon ground cumin, 1⁄4 teaspoon NOTE

ground ginger, and a pinch of cayenne pepper.

of 1

SANDWICHES, APPETIZERS, AND SNACKS 113

Pro

Cooking with Cannabis_094-115_11109.indd 113

13/5/16 11:13 am

Jo

J b: 11109 T

o

i

b: 11109 T tle: #222795 - Cook

o ing w

in

ith Cann

a a

nn b

a i

b s (Pr

s (P oV

r i

oV sion)

sio

Text

Pa

P g

a e: 113

g

TORTILLA PIZZA

I don’t know too many people who have the time to make pizza dough from scratch. There are always those prebaked pizza shells, but this recipe shows how I like to roll. Load up a tortilla with your toppings of choice and you have a pizza in just minutes!

1⁄2 pound (225 g) bulk Italian

Top with the tomato sauce. Add the sausage, red onion,

sausage

and mozzarella and parmesan cheese to each pizza.

4 large flour tortillas

4. Bake until the cheese melts and the crust turns 4 teaspoons (20 ml) Canna-Oil

golden brown around the edges, about 5 to 7 minutes.

(page 18), made with olive oil

2⁄3 cup (163 ml) tomato sauce

Yield: Serves 4

of your choice, mixed with

4 teaspoons (20 ml)

Canna-Oil (page 18) made

PIZZA AND CANNABIS

with olive oil

If you are willing to entertain a rather loose definition 1 small red onion, chopped

of pizza, it’s a great food to infuse. As a base you can use any of the following:

1 cup (115 g) shredded

mozzarella cheese

English muffins • Corn tortillas • Flour tortillas Puff pastry • Pie dough • Flatbreads • Baguettes ½ cup (40 g) shredded

Bagels • Pitas

Parmesan cheese

The infusion materials can be Canna-Butter or any type 1. Preheat the oven to

of Canna-Oil, incorporated by either brushing the base with the infused ingredient or sautéing the toppings in 340°F (170°C, or gas mark 3).

the Canna-Butter or Canna-Oil. Here are a few combos to 2. In a medium skillet over

get you going:

medium heat, cook the sausage,

• Corn kernels and bacon on a corn tortilla stirring frequently. The sausage

with cotija cheese

• Pesto and smoked mozzarella on flatbread should turn brown and have no

• English muffin with tomato, cheddar, and avocado visible pink remaining.

• Puff pastry with tomato, sausage, and Fontina cheese 3. Place the tortillas on a baking sheet and spread 1 teaspoon of

Canna-Oil on each tortilla.

Remember that pizza does not always mean red sauce. Try drizzling CHEF’S

the tortillas with Canna-Oil and then topping them with three different NOTE

cheeses or chopped sautéed vegetables and maybe an egg.

of 1

Pro

114 COOKING WITH CANNABIS

Cooking with Cannabis_094-115_11109.indd 114

13/5/16 11:13 am

Jo

J b: 11109 T

o

i

b: 11109 T tle: #222795 - Cook

o ing w

in

ith Cann

a a

nn b

a i

b s (Pr

s (P oV

r i

oV sion)

sio

Text

Pa

P g

a e: 114

g

of 1

Pro

Cooking with Cannabis_094-115_11109.indd 115

13/5/16 11:13 am

Jo

J b: 11109 T

o

i

b: 11109 T tle: #222795 - Cook

o ing w

in

ith Cann

a a

nn b

a i

b s (Pr

s (P oV

r i

oV sion)

sio

Pa

P g

a e: 115

g

of 1

Pro

Cooking with Cannabis_116-123_11109.indd 116

13/5/16 11:22 am

Jo

J b: 11109 T

o

i

b: 11109 T tle: #222795 - Cook

o ing w

in

ith Cann

a a

nn b

a i

b s (Pr

s (P oV

r i

oV sion)

sio

Pa

P g

a e: 116

g

6

BREAKFAST

AND BRUNCH

Here’s the best way to start the day.

If you have the day off or you’re

looking for a gentle buzz that will

keep you focused and clear, one of

these items will do you fine. And who says it has to served be for breakfast, anyway? I love stuffed French toast for dinner! Especially if it’s accompanied by bacon.

of 1

117

Pro

Cooking with Cannabis_116-123_11109.indd 117

13/5/16 11:22 am

Jo

J b: 11109 T

o

i

b: 11109 T tle: #222795 - Cook

o ing w

in

ith Cann

a a

nn b

a i

b s (Pr

s (P oV

r i

oV sion)

sio

Text

Pa

P g

a e: 117

g

STUFFED FRENCH TOAST

Starting your day with cannabis-infused French toast seems just too good to be true. The ricotta and the jam combine to make just the right level of creamy, tangy sweetness.

4 slices of white bread

2 teaspoons Canna-Butter

(page 16), melted

¼ cup (65 g) ricotta cheese

¼ cup (80 g) jam of your choice

2 large eggs, lightly beaten

1 tablespoon (15 ml) milk

3 tablespoons (42 g)

unsalted butter

Confectioner’s sugar, for

garnish (optional)

1. Brush 2 slices of the bread with the melted Canna-Butter.

Layer the 2 slices with the

ricotta cheese and then the jam.

Top off each sandwich with a

slice of bread.

2. In a wide, shallow bowl,

beat the eggs and milk. Dip the

minutes, and then turn and cook on the other side until sandwiches into the egg mixture.

golden brown.

3. In a large skillet, melt the 4. Place on serving plates, cut in half, drizzle with any butter over medium heat. When

remaining jam, and sprinkle with confectioner’s sugar, the butter starts to foam, add

if using.

the sandwiches. Cook until

golden brown, about 3 to 4

Yield: Serves 2

For picture-perfect confectioner’s sugar sprinkling, use a CHEF’S

small tea strainer or sifter. Feel free to vary the jam flavor as NOTE

you like; apricot is always a good choice.

of 1

Pro

118 COOKING WITH CANNABIS

Cooking with Cannabis_116-123_11109.indd 118

13/5/16 11:22 am

Jo

J b: 11109 T

o

i

b: 11109 T tle: #222795 - Cook

o ing w

in

ith Cann

a a

nn b

a i

b s (Pr

s (P oV

r i

oV sion)

sio

Text

Pa

P g

a e: 118

g

BACON AND EGG MUFFINS

This is an easy breakfast that everyone adores. It looks like it was tons of trouble to make, but it’s a cinch. It’s really yummy with shredded Swiss cheese as well, and you can also substitute sautéed spinach for the bacon.

4 flour tortillas

(6 inch, or 15 cm)

4 teaspoons (19 g) Canna-

Butter (page 16), melted

1 cup (115 g) shredded

cheddar cheese

4 strips of bacon, cooked

and chopped

4 large eggs, at room

temperature

Salt and black pepper

1. Preheat the oven to 340°F

(170°C, or gas mark 3).

2. Press the flour tortillas into 4 cups in a standard-size

muffin pan. Brush the inside of

the tortilla cups with the

Canna-Butter.

3. Divide 3⁄4 cup (86 g) of the cheddar cheese among the

tortilla cups. Top with the

chopped bacon. Carefully break

4. Bake until the eggs are set, about 10 minutes. Serve an egg into each tortilla cup.

immediately.

Top evenly with the remaining

cheese. Sprinkle with salt and

Yield: Serves 4

black pepper.

If the tortillas seem brittle, heat them in the microwave for 10

CHEF’S

seconds to soften them. To bring the eggs to room temperature, NOTE

place them in a bowl of tepid water for 20 minutes.

of 1

BREAKFAST AND BRUNCH 119

Pro

Cooking with Cannabis_116-123_11109.indd 119

13/5/16 11:22 am

Jo

J b: 11109 T

o

i

b: 11109 T tle: #222795 - Cook

o ing w

in

ith Cann

a a

nn b

a i

b s (Pr

s (P oV

r i

oV sion)

sio

Text

Pa

P g

a e: 119

g

OATMEAL WITH THE WORKS

Try to use the best-quality oatmeal you can afford because it really does make a difference. Steel-cut oats are nice and chewy. This is such a cozy way to start the day.

3 ¼ cups (765 ml) water

2 cups (160 g) steel-cut oats

Pinch of salt

4 teaspoons (19 g) Canna-

Butter (page 16)

1 banana, peeled and sliced

4 tablespoons (28 g)

chopped pecans

4 tablespoons (30 g)

chopped walnuts

2 tablespoons (20 g)

dried cherries

2 tablespoons (40 g) honey

1. In a large pot, bring the water to a boil. Add the oats and salt

and gently simmer for 5 minutes.

Remove from the heat and let

rest, covered, for 2 minutes. Stir

in the Canna-Butter.

2. Divide the oatmeal among

4 bowls and evenly top with

the remaining ingredients.

Serve immediately.

Yield: Serves 4

When I have leftover oatmeal, I make pancakes. Add an egg, a few CHEF’S

splashes of milk, a bit of baking soda, and whatever spices you like to NOTE

the oatmeal. Dollop the batter onto a griddle, and you have recycled one great breakfast into another.

of 1

Pro

120 COOKING WITH CANNABIS

Cooking with Cannabis_116-123_11109.indd 120

13/5/16 11:22 am

Jo

J b: 11109 T

o

i

b: 11109 T tle: #222795 - Cook

o ing w

in

ith Cann

a a

nn b

a i

b s (Pr

s (P oV

r i

oV sion)

sio

Text

Pa

P g

a e: 120

g

BREAKFAST PARFAITS

Starting the day off with this breakfast feels decadent, but it’s easy to make and healthy too. It can be prepared the night before, but just be aware that the granola will get a bit soggy where it meets the yogurt. It’s no biggie. You can use the infused granola on page 122 to make the parfaits, but in that case you might want to use plain coconut oil rather than the Canna-Oil.

2 teaspoons Canna-Oil

(page 18), made with

coconut oil

2 teaspoons honey

1 cup (125 g) granola

2 peaches, sliced

1 cup (230 g) yogurt, in your

choice of flavor

1. Preheat the oven to 340°F

(170°C, or gas mark 3).

2. In a medium bowl, combine

the Canna-Oil and honey until

blended. Add the granola and

stir to coat well. Spread out on

a rimmed baking sheet. Bake for

5 to 7 minutes. Allow to cool.

3. Layer 1⁄4 cup (31 g) of the granola on the bottom of each

of 2 bowls or glasses. Top with

peaches. Follow with 1⁄4 cup (60 g)

of yogurt. Repeat, then top with a

few more peach slices and serve.

Yield: Serves 2

This parfait tastes great with ricotta cheese or cottage cheese too, instead CHEF’S

of yogurt. Cottage cheese is underappreciated, in my opinion, and I think NOTE

it’s going to make a comeback. Just wait.

of 1

BREAKFAST AND BRUNCH 121

Pro

Cooking with Cannabis_116-123_11109.indd 121

13/5/16 11:22 am

Jo

J b: 11109 T

o

i

b: 11109 T tle: #222795 - Cook

o ing w

in

ith Cann

a a

nn b

a i

b s (Pr

s (P oV

r i

oV sion)

sio

Text

Pa

P g

a e: 121

g

GRANOLA

Homemade granola is so much better than the store-bought variety. You can keep it simple and classic or add a ton of extra ingredients. This version is so good that you’ll just want to eat it plain. And it makes a nice gift as well, packaged in a pretty jar.

5 tablespoons (100 g) honey

1. Preheat the oven to 300°F (150°C, or gas mark 2).

1⁄4 cup (60 ml) Canna-Oil

2. In a large bowl, combine the honey and Canna-Oil and

(page 18), made with coconut

stir well. Add the oats and stir again to coat all of the oats

oil, or Canna-Butter

(page 16), melted

evenly. Add the cashews, coconut flakes, and cinnamon 4 cups (320 g) old-fashioned

and toss to combine. Transfer to a rimmed baking sheet.

rolled oats

3. Bake, stirring occasionally, for about 20 minutes, and 1⁄3 cup (47 g) unsalted cashews, then remove from the oven and stir in the dried apricots

chopped

and cherries. Return to the oven and bake, stirring ½ cup (30 g) unsweetened

occasionally, for another 15 to 20 minutes until golden

coconut flakes

brown. Let cool on the baking sheet. The mixture will be 1 teaspoon ground cinnamon

sticky at first, but once it cools it will be perfect.

½ cup (65 g) dried apricots,

And it’s perfectly delicious.

chopped

¼ cup (40 g) dried cherries or

Yield: Serves 12

(35 g) raisins (optional)

If you use raisins instead of cherries, you may want to add them only 5 or CHEF’S

10 minutes before the end of the baking time. I like when they cook and NOTE

get kind of dark and chewy, but I realize that not everyone does.

of 1

Pro

122 COOKING WITH CANNABIS

Cooking with Cannabis_116-123_11109.indd 122

13/5/16 11:22 am

Jo

J b: 11109 T

o

i

b: 11109 T tle: #222795 - Cook

o ing w

in

ith Cann

a a

nn b

a i

b s (Pr

s (P oV

r i

oV sion)

sio

Text

Pa

P g

a e: 122

g

of 1

Pro

Cooking with Cannabis_116-123_11109.indd 123

13/5/16 11:22 am

Jo

J b: 11109 T

o

i

b: 11109 T tle: #222795 - Cook

o ing w

in

ith Cann

a a

nn b

a i

b s (Pr

s (P oV

r i

oV sion)

sio

Pa

P g

a e: 123

g

of 1

Pro

Cooking with Cannabis_124-143_11109.indd 124

13/5/16 11:40 am

Jo

J b: 11109 T

o

i

b: 11109 T tle: #222795 - Cook

o ing w

in

ith Cann

a a

nn b

a i

b s (Pr

s (P oV

r i

oV sion)

sio

Pa

P g

a e: 124

g

7

SWEET

TREATS

These days, sweet marijuana edibles

are so much more than just the same

old brownies and crisped rice bars.

They really can be anything! So let’s step up the game and make some

truly impressive desserts!

of 1

125

Pro

Cooking with Cannabis_124-143_11109.indd 125

13/5/16 11:40 am

Jo

J b: 11109 T

o

i

b: 11109 T tle: #222795 - Cook

o ing w

in

ith Cann

a a

nn b

a i

b s (Pr

s (P oV

r i

oV sion)

sio

Text

Pa

P g

a e: 125

g

CHOCOLATE BARK WITH PECANS,

COCONUT, AND APRICOTS

This is so unbelievably easy to make you could have this in the house all the time. But then it would not be special. Does it have to be special? You decide. Maybe it just has to be amazingly yummy.

½ cup (30 g) unsweetened

1. Place the coconut flakes in a small dry skillet over

coconut flakes

medium heat and toast until pale golden brown. Transfer 2 cups (350 g) dark chocolate

to a bowl to prevent from getting any darker.

chips or melts

2. In the top of a double boiler over simmering water, 3 tablespoons (42 g)

Canna-Butter (page 16)

melt the chocolate chips with the Canna-Butter, stirring ½ cup (55 g) chopped pecans

occasionally.

¼ cup (33 g) dried apricots

3. Place a piece of parchment paper on your work surface.

Pour the chocolate onto the parchment, spreading it out to about a 5 x 7-inch (13 x 18 cm) rectangle.

4. Sprinkle the chocolate with the pecans, toasted coconut flakes, and dried apricots.

5. Allow the chocolate to set at room temperature for at least 1 hour before breaking into pieces. Store in an airtight container at room temperature for up to 1 month.

Yield: Serves 9

Chocolate melts take the worry out of working with chocolate because you don’t have to worry about the chocolate burning or seizing. They CHEF’S

are, however, not as good as pure chocolate because they have other NOTE

ingredients added and therefore a less chocolaty flavor. This is an age-old struggle and you must decide for yourself.

of 1

Pro

126 COOKING WITH CANNABIS

Cooking with Cannabis_124-143_11109.indd 126

13/5/16 11:40 am

Jo

J b: 11109 T

o

i

b: 11109 T tle: #222795 - Cook

o ing w

in

ith Cann

a a

nn b

a i

b s (Pr

s (P oV

r i

oV sion)

sio

Text

Pa

P g

a e: 126

g

of 1

Pro

Cooking with Cannabis_124-143_11109.indd 127

13/5/16 11:40 am

Jo

J b: 11109 T

o

i

b: 11109 T tle: #222795 - Cook

o ing w

in

ith Cann

a a

nn b

a i

b s (Pr

s (P oV

r i

oV sion)

sio

Pa

P g

a e: 127

g

WHITE CHOCOLATE BARK WITH DRIED

CHERRIES AND GRANOLA

Cannabis and white chocolate are delicious together. It seems like each ingredient just brings out the best in the other. Dried cherries and granola gild the proverbial lily. If you would like to use the infused granola on page 122, I suggest you use regular unsalted butter instead of the Canna-Butter.

2 cups (350 g) white chocolate

chips or melts

3 tablespoons (42 g)

Canna-Butter (page 16)

1 cup (125 g) granola

1⁄3 cup (53 g) dried cherries

1. In the top of a double boiler over simmering water, melt

the white chocolate chips

with the Canna-Butter, stirring

occasionally.

2. Place a sheet of parchment paper on your work surface. Pour

the white chocolate onto the

parchment, spreading it out to

about a 5 x 7-inch (13 x 18 cm)

rectangle. Sprinkle the white

chocolate with the granola and

the dried cherries.

3. Allow to set for at least 1 hour before breaking into pieces.

Store in an airtight container

at room temperature for up to

1 month.

Instead of cherries and granola,

Yield: Serves 8

CHEF’S

try crumbled graham crackers and

NOTE

mini marshmallows. It’s hard to

go wrong with that!

of 1

Pro

128 COOKING WITH CANNABIS

Cooking with Cannabis_124-143_11109.indd 128

13/5/16 11:40 am

Jo

J b: 11109 T

o

i

b: 11109 T tle: #222795 - Cook

o ing w

in

ith Cann

a a

nn b

a i

b s (Pr

s (P oV

r i

oV sion)

sio

Text

Pa

P g

a e: 128

g

TRIFLE WITH BERRIES

Instead of the traditional custard, which can be time-consuming to prepare, I use Greek yogurt here, which is just as creamy, better for you, and totally delicious. If you want to prepare your trifles the day before you serve them, make them in little mason jars, store them in the refrigerator with the lids on, and then add the whipped cream right before serving—so easy, so cute, and so delicious.

1½ cups (340 g) pound or

angel food cake crumbs

(from a 9- or 10-inch

[23 or 25.5 cm] cake)

1½ cups (approximately 220 g)

fresh berries of your choice

1½ cups (345 g) vanilla

Greek yogurt

2 tablespoons (28 g)

Canna-Butter (page 16),

melted and cooled

Whipped cream, for topping

Fresh berries, for garnish

1. Set aside 3 tablespoons

(45 g) of the cake crumbs for

garnish. Divide the remaining

cake crumbs evenly among six

8-ounce (235 ml) containers.

Sprinkle the berries over the

cake crumbs. In a small bowl,

2. Immediately before serving, sprinkle the yogurt evenly combine the Greek yogurt with

with the reserved cake crumbs, top with whipped cream, the Canna-Butter. Distribute the

and garnish with berries.

yogurt mixture evenly among the

containers, placing it on top of

Yield: Serves 6

the berries.

of 1

SWEET TREATS 129

Pro

Cooking with Cannabis_124-143_11109.indd 129

13/5/16 11:40 am

Jo

J b: 11109 T

o

i

b: 11109 T tle: #222795 - Cook

o ing w

in

ith Cann

a a

nn b

a i

b s (Pr

s (P oV

r i

oV sion)

sio

Text

Pa

P g

a e: 129

g

of 1

Pro

Cooking with Cannabis_124-143_11109.indd 130

13/5/16 11:41 am

13/5/16 11:40 am

Jo

J b: 11109 T

o

i

b: 11109 T tle: #222795 - Cook

o ing w

in

ith Cann

a a

nn b

a i

b s (Pr

s (P oV

r i

oV sion)

sio

Pa

P g

a e: 130

g

EASY CHOCOLATE PUDDING

I don’t generally like to garnish this pudding. You could certainly top it with some fresh berries, some whipped cream, or even a little pool of heavy cream. But there is something about the rich, deep chocolaty flavor of this pudding that I prefer not to adulterate. I like to serve this pudding in some kind of wine or parfait glass, making it look so very elegant.

4 cups (946 ml) milk

1. In a medium saucepan over medium-low heat, whisk 2 tablespoons (28 g)

together the milk and Canna-Butter until the Canna-Butter

Canna-Butter (page 16)

is melted and the milk is warmed.

1 cup (200 g) granulated sugar

2. In a large saucepan over medium heat, combine the 2⁄3 cup (57 g) unsweetened

sugar, cocoa powder, cornstarch, and salt.

cocoa powder

3. Gradually stir the hot milk mixture into the dry ¼ cup (32 g) cornstarch

ingredients, stirring constantly until smooth.

¼ teaspoon salt

4. Allow the mixture to simmer gently until thickened, 1 tablespoon vanilla extract

about 7 to 9 minutes. Remove from the heat and stir in the vanilla. Pour into a bowl or individual pudding cups, cover, and chill before serving (if you can stand to wait that long). The pudding will keep, covered, in the refrigerator for up to 4 days.

Yield: Serves 6

If you want to add a special something, crush a bunch of CHEF’S

NOTE

malted milk balls and add them to the thickened pudding at the end of the cooking time. It’s amazing.

of 1

SWEET TREATS 131

Pro

Cooking with Cannabis_124-143_11109.indd 131

13/5/16 11:41 am

13/5/16 11:40 am

Jo

J b: 11109 T

o

i

b: 11109 T tle: #222795 - Cook

o ing w

in

ith Cann

a a

nn b

a i

b s (Pr

s (P oV

r i

oV sion)

sio

Text

Pa

P g

a e: 131

g

RICE PUDDING

A good rice pudding is to comfort desserts what a pot pie is to main courses. The most important thing to remember when cooking this pudding is to be patient. The rice mixture does not thicken much upon cooling, so be sure the rice is soft and the pudding fairly thick before chilling it.

1½ cups (355 ml) water

1. In a large saucepan, combine the water, basmati rice, ¾ cup (75 g) basmati rice

and salt and bring to a gentle simmer. Cover and cook

Pinch of salt

for 10 to 12 minutes until the water is absorbed.

3 cups (700 ml) half-and-half

Check after 8 minutes.

1 cup (235 ml) heavy cream or

2. Add the half-and-half, cream, Canna-Butter, and sugar

Canna-Cream (page 24)

and cook over medium heat until the rice is tender, about 2 tablespoons (28 g)

35 to 40 minutes, stirring every 10 minutes or so.

Canna-Butter (page 16)

3. Remove the pan from the heat and stir in the vanilla.

½ cup (100 g) granulated sugar

Transfer to a bowl or individual pudding cups, cover, and 1 tablespoon (15 ml)

chill before serving. The pudding will keep, covered, in the

vanilla extract

refrigerator for up to 4 days.

Yield: Serves 6

Soak some dried apricots or prunes in bourbon for CHEF’S

30 minutes and then drain and chop and stir into the pudding NOTE

along with the vanilla. You will have a delightful treat.

of 1

Pro

132 COOKING WITH CANNABIS

Cooking with Cannabis_124-143_11109.indd 132

13/5/16 11:41 am

13/5/16 11:40 am

Jo

J b: 11109 T

o

i

b: 11109 T tle: #222795 - Cook

o ing w

in

ith Cann

a a

nn b

a i

b s (Pr

s (P oV

r i

oV sion)

sio

Text

Pa

P g

a e: 132

g

of 1

Pro

Cooking with Cannabis_124-143_11109.indd 133

13/5/16 11:41 am

13/5/16 11:40 am

Jo

J b: 11109 T

o

i

b: 11109 T tle: #222795 - Cook

o ing w

in

ith Cann

a a

nn b

a i

b s (Pr

s (P oV

r i

oV sion)

sio

Pa

P g

a e: 133

g

of 1

Pro

Cooking with Cannabis_124-143_11109.indd 134

13/5/16 11:41 am

13/5/16 11:40 am

Jo

J b: 11109 T

o

i

b: 11109 T tle: #222795 - Cook

o ing w

in

ith Cann

a a

nn b

a i

b s (Pr

s (P oV

r i

oV sion)

sio

Pa

P g

a e: 134

g

SNICKERDOODLES WITH CHOCOLATE DRIZZLE

With their sugar-cinnamon coating and chewy goodness, snickerdoodles could not possibly get better, it would seem. Well, they just have. With a bit of cannabis and a chocolate drizzle, this cookie may become your new favorite.

COOKIES

1. To make the cookies: Preheat the oven to 340°F

2 ½ cups (313 g) all-purpose flour (170°C, or gas mark 3) and line baking sheets with 2 teaspoons cream of tartar

parchment paper.

1 teaspoon baking soda

2. In a medium bowl, combine the flour, cream of tartar,

Pinch of salt

baking soda, and salt.

9 tablespoons (126 g)

3. In a large bowl using an electric mixer, beat both of the

Canna-Butter (page 16),

butters and the 11⁄2 cups (300 g) sugar till fluffy. Add the

softened

eggs and vanilla and beat till incorporated. Stir in the dry 5 tablespoons (70 g)

unsalted butter, softened

ingredients until there is no flour showing. Chill the dough

1½ cups (300 g) granulated

for 30 minutes.

sugar, plus 1⁄3 cup (67 g)

4. In a small bowl, combine the 1⁄3 cup (67 g) sugar

for rolling

with the cinnamon. Roll the chilled dough into 36 balls 2 large eggs

measuring 1½ inches (3.8 cm). Roll the balls in the 1 tablespoon (15 ml)

cinnamon sugar and place 2 inches (5 cm) apart on the

vanilla extract

prepared baking sheets.

1½ tablespoons (11 g)

5. Bake for 8 to 10 minutes until set and turning light

ground cinnamon

golden brown. Allow to cool thoroughly on a wire rack.

CHOCOLATE DRIZZLE

6. To make the chocolate drizzle: In the top of a double 1 cup (175 g) chocolate chips

boiler set over simmering water, combine the chocolate 1 tablespoon (14 g) plus

chips with the butter. Whisk until melted and smooth.

1 teaspoon unsalted butter

7. Drizzle the cooled cookies with the chocolate sauce.

Allow to set on the rack for at least 30 minutes before serving. The cookies will keep in an airtight container at room temperature for up to 3 weeks.

Yield: Serves 36 (1 cookie per serving) Cream of tartar is what sets a snickerdoodle apart from a sugar cookie. It CHEF’S

is what’s responsible for the slight tanginess of the cookie and its almost NOTE

pillow-like texture. And a sugar cookie is crunchy, whereas a snickerdoodle is soft. And last but not least, a snickerdoodle has cinnamon!

of 1

SWEET TREATS 135

Pro

Cooking with Cannabis_124-143_11109.indd 135

13/5/16 11:41 am

13/5/16 11:40 am

Jo

J b: 11109 T

o

i

b: 11109 T tle: #222795 - Cook

o ing w

in

ith Cann

a a

nn b

a i

b s (Pr

s (P oV

r i

oV sion)

sio

Text

Pa

P g

a e: 135

g

RED VELVET CUPCAKES

In the old days, the red color in this dessert came from beets. Some folks still use them, but most go for the bottle of food coloring and the knowledge that your fingers will be red for a good portion of the day!

CUPCAKES

1. To make the cupcakes: Preheat the oven to 340°F

2 ½ cups (280 g) cake flour

(170°C, or gas mark 3). Spray 2 standard 12-cup muffin 3 tablespoons (16 g)

pans with cooking spray or line with paper liners.

unsweetened Dutch-process

2. In a medium bowl, combine the cake flour, cocoa

cocoa powder

powder, and salt.

½ teaspoon salt

3. In the bowl of an electric mixer, combine the granulated

1¼ cups (225 g) granulated sugar sugar and both of the oils. Add the eggs, beat until 1 cup (235 ml) canola oil

combined, and then add the food coloring and vanilla and ½ cup (120 ml) Canna-Oil

(page 18), made with

beat until blended.

coconut oil

4. Add the dry ingredients to the mixer bowl, alternating 2 large eggs

them with the buttermilk, and mix until no streaks remain.

1⁄4 cup (60 ml) liquid

5. In a small bowl, combine the baking soda and vinegar.

red food coloring

Allow it to foam and then mix it into the batter.

2 teaspoons vanilla extract

6. Pour the batter into the muffin pans and bake for 1 cup (235 ml) buttermilk

18 minutes or until a toothpick stuck in the center of a

1½ teaspoons baking soda

cupcake comes out clean. Allow to cool on a wire rack.

2 teaspoons white vinegar

7. To make the frosting: In the bowl of an electric mixer, beat the butter till fluffy.

FROSTING

8. Slowly add the confectioner’s sugar and continue

1½ sticks (167 g) unsalted butter,

softened

beating. When the sugar is fully incorporated, add the 4 cups (480 g) confectioner’s

vanilla and mix to incorporate. Frost the cooled cupcakes.

sugar

The cupcakes will keep in an airtight container at room 2 teaspoons vanilla extract

temperature for up to 3 days or in the refrigerator for up to 5 days. Or freeze the frosted cupcakes for up to 1 month.

Yield: Serves 24 (1 cupcake per serving) of 1

Pro

136 COOKING WITH CANNABIS

Cooking with Cannabis_124-143_11109.indd 136

13/5/16 11:41 am

13/5/16 11:40 am

Jo

J b: 11109 T

o

i

b: 11109 T tle: #222795 - Cook

o ing w

in

ith Cann

a a

nn b

a i

b s (Pr

s (P oV

r i

oV sion)

sio

Text

Pa

P g

a e: 136

g

of 1

Pro

Cooking with Cannabis_124-143_11109.indd 137

13/5/16 11:41 am

13/5/16 11:40 am

Jo

J b: 11109 T

o

i

b: 11109 T tle: #222795 - Cook

o ing w

in

ith Cann

a a

nn b

a i

b s (Pr

s (P oV

r i

oV sion)

sio

Pa

P g

a e: 137

g

of 1

Pro

Cooking with Cannabis_124-143_11109.indd 138

13/5/16 11:41 am

13/5/16 11:40 am

Jo

J b: 11109 T

o

i

b: 11109 T tle: #222795 - Cook

o ing w

in

ith Cann

a a

nn b

a i

b s (Pr

s (P oV

r i

oV sion)

sio

Pa

P g

a e: 138

g

CARAMEL CORN COOKIES

This is one amazing cookie. It is truly munchie magic. You can make the cookies with regular popcorn, without the caramel, but I don’t advise it. This version is the way to go.

2 ¾ cups (344 g)

1. Preheat the oven to 340°F (170°C, or gas mark 3) and

all-purpose flour

line baking sheets with parchment paper.

1 teaspoon baking soda

2. In a medium bowl, combine the flour, baking soda, ½ teaspoon baking powder

baking powder, and salt.

Pinch of salt

3. In a large bowl using an electric mixer, beat together 10 tablespoons (140 g)

both of the butters and the sugar till light and fluffy. Add

unsalted butter

the egg and vanilla and mix to incorporate. Stir in the dry 6 tablespoons (85 g)

Canna-Butter (page 16)

ingredients until no streaks remain. Add the caramel corn and stir gently.

1½ cups (300 g)

granulated sugar

4. Scoop the dough onto the prepared baking sheets in 1 large egg

heaping tablespoon (15 g) portions, spacing them 2 inches 1 teaspoon vanilla extract

(5 cm) apart.

1½ cups (50 g) caramel corn

5. Bake until light golden brown, about 10 to 12 minutes.

Let cool on a wire rack. The cookies will keep in an airtight container at room temperature for up to 2 weeks, though they will begin to lose their crispness after several days.

Yield: Serves 18 (2 cookies per serving) If you are looking for something else to do, drizzle CHEF’S

the cookies with some melted chocolate. And maybe NOTE

sprinkle that melted chocolate with chopped peanuts.

of 1

SWEET TREATS 139

Pro

Cooking with Cannabis_124-143_11109.indd 139

13/5/16 11:41 am

13/5/16 11:40 am

Jo

J b: 11109 T

o

i

b: 11109 T tle: #222795 - Cook

o ing w

in

ith Cann

a a

nn b

a i

b s (Pr

s (P oV

r i

oV sion)

sio

Text

Pa

P g

a e: 139

g

BAKLAVA

Baklava is one of my favorite foods to infuse. Brushing the paper-thin sheets of phyllo dough with Canna-Butter or Canna-Oil is fun. Don’t be afraid of phyllo dough; it is incredibly forgiving to work with.

1⁄2 cup (112 g) unsalted butter

4. In a 9 x 13-inch (23 x 33 cm) pan, start layering the 1⁄2 cup (112 g) Canna-Butter

phyllo sheets. Lay a sheet in the pan and brush gently

(page 16)

with the melted Canna-Butter. Continue this way with 1 pound (455 g) mixed

12 more sheets, brushing with butter after each layer.

unsalted nuts, chopped

5. Spread the nuts evenly over the brushed sheets.

1 teaspoon ground cinnamon

6. Begin layering more phyllo sheets on top of the nuts, 1 pound (455 g) phyllo dough,

at room temperature

brushing with butter after each new layer. Add another 1 cup (235 ml) water

13 sheets.

7. Using a very sharp knife, carefully cut the dough into 1 cup (200 g) granulated sugar

1 x 3-inch (2.5 x 7.5 cm) rectangular or diamond shapes ¾ cup (240 g) honey

all the way through to the bottom of the pan. Bake for 50 minutes until golden brown.

1. Preheat the oven to

8. While the baklava is baking, make the sauce. In a 340°F (170°C, or gas mark 3).

small saucepan, combine the water and sugar. Heat 2. In a small saucepan over

over medium heat until the sugar is dissolved, stirring low heat, melt both of the

occasionally. Add the honey, lower the heat, and simmer butters together and pour into a

gently for 30 minutes. Remove from the heat.

heatproof bowl. Mix the nuts and

9. Pour the sauce evenly over the baklava as soon as it the cinnamon in another bowl.

comes out of the oven. Allow to cool completely on a wire 3. Place the phyllo dough on

rack. The baklava will keep in an airtight container at room your work surface and cover

temperature for up to 5 days.

the sheets with a slightly damp

kitchen towel.

Yield: Serves 24 (1 piece per serving) You can vary the types of nuts according to your own preferences, and CHEF’S

though it’s not traditional, feel free to add some chocolate chips to the NOTE

nuts. I once made this dessert with toasted macadamia nuts and white chocolate. It was very rich and very good.

of 1

Pro

140 COOKING WITH CANNABIS

Cooking with Cannabis_124-143_11109.indd 140

13/5/16 11:41 am

13/5/16 11:40 am

Jo

J b: 11109 T

o

i

b: 11109 T tle: #222795 - Cook

o ing w

in

ith Cann

a a

nn b

a i

b s (Pr

s (P oV

r i

oV sion)

sio

Text

Pa

P g

a e: 140

g

of 1

Pro

Cooking with Cannabis_124-143_11109.indd 141

13/5/16 11:41 am

13/5/16 11:40 am

Jo

J b: 11109 T

o

i

b: 11109 T tle: #222795 - Cook

o ing w

in

ith Cann

a a

nn b

a i

b s (Pr

s (P oV

r i

oV sion)

sio

Pa

P g

a e: 141

g

of 1

Pro

Cooking with Cannabis_124-143_11109.indd 142

13/5/16 11:41 am

13/5/16 11:40 am

Jo

J b: 11109 T

o

i

b: 11109 T tle: #222795 - Cook

o ing w

in

ith Cann

a a

nn b

a i

b s (Pr

s (P oV

r i

oV sion)

sio

Pa

P g

a e: 142

g

RUSTIC APPLE TART

In the fall, when apples are at their peak, this tart is sublime. If you want to experiment, you could swap the maple syrup for granulated sugar. Feel free to sprinkle a little ground cinnamon or nutmeg on top. And, of course, ice cream is a nice finishing touch.

1 crust for a 9-inch (23 cm)

1. Preheat the oven to 340°F (170°C, or gas mark 3).

single-crust pie (store-

2. Place the piecrust on your work surface and roll it out

bought or your favorite

recipe)

to about 11 inches (28 cm). Brush the surface with the 3 tablespoons (42 g)

melted Canna-Butter and transfer to a baking sheet.

Canna-Butter (page 16),

3. In a medium bowl, toss the apples with the maple

melted

syrup and lemon juice.

2 large apples, peeled, cored,

4. Arrange the apples on the crust, leaving about a 1-inch

and thinly sliced

(2.5 cm) space around the edges. Fold the crust edges up 2 tablespoons (28 ml)

maple syrup

gently to create a border. Bake for 25 to 30 minutes until 1 tablespoon (15 ml) fresh

the apples are tender and the crust is golden brown. Let

lemon juice

cool on a wire rack for about 10 minutes. Serve warm.

Yield: Serves 9

You could also make this tart with frozen puff pastry. A mixture of CHEF’S

apples and pears is another way to go for the fruit. And sprinkle NOTE

some walnuts over the fruit if you are so inclined.

of 1

SWEET TREATS 143

Pro

Cooking with Cannabis_124-143_11109.indd 143

13/5/16 11:41 am

13/5/16 11:40 am

Jo

J b: 11109 T

o

i

b: 11109 T tle: #222795 - Cook

o ing w

in

ith Cann

a a

nn b

a i

b s (Pr

s (P oV

r i

oV sion)

sio

Text

Pa

P g

a e: 143

g

of 1

Pro

Cooking with Cannabis_144-155_11109.indd 144

13/5/16 11:49 am

Jo

J b: 11109 T

o

i

b: 11109 T tle: #222795 - Cook

o ing w

in

ith Cann

a a

nn b

a i

b s (Pr

s (P oV

r i

oV sion)

sio

Pa

P g

a e: 144

g

8

BEVERAGES

Beverages can be a little tricky to

infuse. If using Canna-Butter or

Canna-Oil, the best method is a bit

of time in a blender to emulsify the beverage. Simple syrup infused with

cannabis is another way to go, and

that method infuses and sweetens

the beverage at the same time. Simple syrup does not get super potent, so a serving is 1 tablespoon (15 ml), which is 10 mg. In most of the recipes in this chapter, we are infusing the drinks with either Canna-Butter or Canna-Oil, but feel free to experiment by substituting the infused Simple Canna-Syrup on

page 22; just remember that a serving is 1 tablespoon (15 ml).

of 1

145

Pro

Cooking with Cannabis_144-155_11109.indd 145

13/5/16 11:49 am

Jo

J b: 11109 T

o

i

b: 11109 T tle: #222795 - Cook

o ing w

in

ith Cann

a a

nn b

a i

b s (Pr

s (P oV

r i

oV sion)

sio

Text

Pa

P g

a e: 145

g

CARAMEL COFFEE

This creamy coffee is great at any time of the day. If you've made your butter with an indica strain, use decaf coffee and you’ll sleep like a baby.

2 cups (475 ml)

hot brewed coffee

1 cup (235 ml) sweetened

condensed milk

1 tablespoon (15 g)

brown sugar

2 teaspoons Canna-Butter

(page 16)

2 tablespoons (28 g) chopped

toffee chocolate bar

Dusting of unsweetened

cocoa powder or ground

cinnamon, or both

1. In a medium saucepan over

medium heat, combine the

coffee, condensed milk, brown

sugar, and Canna-Butter and

cook for 10 to 12 minutes, stirring

occasionally.

2. Carefully pour into a blender.

Process for 1 to 2 minutes.

3. Divide between 2 heatproof glasses or mugs. Sprinkle with

the toffee bits and dust with

cocoa, cinnamon, or both!

Yield: Serves 2

If you like a little spice, top the coffee with a sprinkling of cayenne pepper CHEF’S

NOTE

or a pure ground chile powder, such as ancho. It’s a nice change of pace.

This coffee is also yummy served iced.

of 1

Pro

146 COOKING WITH CANNABIS

Cooking with Cannabis_144-155_11109.indd 146

13/5/16 11:49 am

Jo

J b: 11109 T

o

i

b: 11109 T tle: #222795 - Cook

o ing w

in

ith Cann

a a

nn b

a i

b s (Pr

s (P oV

r i

oV sion)

sio

Text

Pa

P g

a e: 146

g

THAI TEA

This drink is a huge hit whenever I serve it. It’s a wonderfully sweet, refreshing drink with a vibrant flavor and beautiful color. I tend to leave out the ice for fear of watering down this cup of gold.

2 cups (475 ml) water

½ cup (48 g) Thai tea leaves

or regular black tea leaves

1⁄2 cup (120 ml)

condensed milk

2 teaspoons Canna-Butter

(page 16)

1 teaspoon vanilla extract

Ice cubes (optional)

1. Bring the water to a boil in a kettle. Allow to rest for a

couple of minutes to bring the

temperature down a few degrees

and then pour over the tea leaves

in a teapot or bowl and let steep

for about 4 minutes. Strain.

2. While still hot, add the

condensed milk, Canna-Butter,

and vanilla. Whisk together to

combine thoroughly for at least

1 minute. Place in the fridge

to cool.

3. Serve cool, with ice if you like.

Yield: Serves 2

This drink is also fantastic served warm. If it cools down too much after CHEF’S

adding the condensed milk and butter, reheat it over low heat on the stove.

NOTE

For a vegan option, use Canna-Oil made with coconut oil instead of the Canna-Butter and coconut milk instead of the condensed milk.

of 1

BEVERAGES 147

Pro

Cooking with Cannabis_144-155_11109.indd 147

13/5/16 11:49 am

Jo

J b: 11109 T

o

i

b: 11109 T tle: #222795 - Cook

o ing w

in

ith Cann

a a

nn b

a i

b s (Pr

s (P oV

r i

oV sion)

sio

Text

Pa

P g

a e: 147

g

PEPPERMINT HOT CHOCOLATE

Peppermint and chocolate have been together for years. And they are a lovely couple. Last time I made this, I floated a peppermint patty on top. When that melted, it was heavenly.

3 cups (700 ml) milk

1 cup (235 ml) half-and-half

¼ cup (50 g) granulated sugar

6 ounces (170 g) semisweet

chocolate, chopped

4 teaspoons (19 g)

Canna-Butter (page 16)

2 drops peppermint extract

Whipped cream, for serving

4 tablespoons (55 g)

crushed peppermint candy,

for serving

1. In a medium saucepan, heat the milk and half-and-half

over medium heat. Stir in the

sugar and heat till completely

dissolved. Don’t let it boil.

2. Add the chocolate and

Canna-Butter and stir until

melted. Remove from the heat

and stir in the extract.

3. Pour into cups, top with the whipped cream, and sprinkle

with the crushed candy.

Serve immediately.

Yield: Serves 4

If peppermint is not your thing,

CHEF’S

substitute vanilla extract and crushed NOTE

butterscotch candy for the peppermint extract and peppermint candy.

of 1

Pro

148 COOKING WITH CANNABIS

Cooking with Cannabis_144-155_11109.indd 148

13/5/16 11:49 am

Jo

J b: 11109 T

o

i

b: 11109 T tle: #222795 - Cook

o ing w

in

ith Cann

a a

nn b

a i

b s (Pr

s (P oV

r i

oV sion)

sio

Text

Pa

P g

a e: 148

g

CHOCOLATE-COCONUT MILK SHAKES

This milk shake is decadent. Chocolate and coconut are a fantastic flavor duo. I can say no more.

2 scoops of dark chocolate

ice cream

1 scoop of coconut ice cream

1 cup (235 ml) coconut milk

2 teaspoons Canna-Butter

(page 16)

2 tablespoons (28 ml)

chocolate syrup

2 tablespoons (11 g)

unsweetened shredded

coconut, toasted

1. In a blender, combine both of the ice creams and the coconut

milk. Blend well.

2. Add the Canna-Butter and

chocolate syrup and process

until you reach the desired

consistency.

3. Pour into 2 glasses and

sprinkle with the toasted

coconut. Serve immediately.

Yield: Serves 2

To toast coconut, place in a dry nonstick skillet and cook over low heat CHEF’S

until golden brown. Remove from the pan right away to prevent it from NOTE

darkening further and let cool.

of 1

BEVERAGES 149

Pro

Cooking with Cannabis_144-155_11109.indd 149

13/5/16 11:49 am

Jo

J b: 11109 T

o

i

b: 11109 T tle: #222795 - Cook

o ing w

in

ith Cann

a a

nn b

a i

b s (Pr

s (P oV

r i

oV sion)

sio

Text

Pa

P g

a e: 149

g

WICKED WATERMELON

This drink is sometimes available at Mexican restaurants and markets; it’s always tough to decide between this and horchata. You can make this one in less than 5 minutes, so long as you have the simple syrup waiting in the fridge. I would suggest using either Canna-Oil or Simple Canna-Syrup, but not both, unless you have a very high tolerance.

3 cups (450 g) watermelon

chunks

4 teaspoons (20 ml) Canna-Oil

(page 18), made with

coconut oil

1 lime, cut into chunks

(do not peel)

1⁄4 cup (60 ml) simple syrup or

Simple Canna-Syrup

(page 22)

Chopped fresh cilantro,

for garnish

1. Place all of the ingredients except for the cilantro leaves in

the blender. Puree on high speed

for about 1 minute.

2. Garnish with the cilantro

leaves and serve immediately.

Yield: Serves 4

If you’re feeling adventurous

CHEF’S

and like spicy foods, add a

NOTE

jalapeño to the blender!

of 1

Pro

150 COOKING WITH CANNABIS

Cooking with Cannabis_144-155_11109.indd 150

13/5/16 11:49 am

Jo

J b: 11109 T

o

i

b: 11109 T tle: #222795 - Cook

o ing w

in

ith Cann

a a

nn b

a i

b s (Pr

s (P oV

r i

oV sion)

sio

Text

Pa

P g

a e: 150

g

BLUEBERRY LEMONADE

Lemonade from scratch is always a treat. This will keep in the fridge for about 5 days, so feel free to double or triple the recipe.

1 cup (200 g) granulated sugar

1 cup (235 ml) water

2 tablespoons (28 ml)

Canna-Oil (page 18), made

with coconut oil

1 cup (235 ml)

fresh lemon juice

3 cups (700 ml) cold water

1 lemon, thinly sliced

1 cup (145 g) fresh blueberries

1. In a medium saucepan,

heat the sugar and water over

medium heat till the sugar

dissolves. Whisk in the Canna-

Oil. Allow to cool.

2. Place the lemon juice and the cooled simple syrup in a large

pitcher. Stir to combine. Add the

cold water and mix again. Chill

until thoroughly cool.

3. Before serving, add the lemon slices and blueberries. Make sure

each serving gets a generous

amount of blueberries.

Yield: Serves 6

If you substitute limes for the lemons, you will have another very CHEF’S

refreshing drink.

NOTE

You can also freeze this mixture in a 9 x 13-inch (23 x 33 cm) baking pan and then run it through your food processor for a terrific granita.

of 1

BEVERAGES 151

Pro

Cooking with Cannabis_144-155_11109.indd 151

13/5/16 11:49 am

Jo

J b: 11109 T

o

i

b: 11109 T tle: #222795 - Cook

o ing w

in

ith Cann

a a

nn b

a i

b s (Pr

s (P oV

r i

oV sion)

sio

Text

Pa

P g

a e: 151

g

PEANUT BUTTER- ALMOND SMOOTHIES

Made with the right ingredients, a smoothie can take the place of a meal. This one is super-tasty, filling, and good for you—a delicious triple threat.

1 banana, sliced and frozen

8 pitted dates

1½ cups (355 ml) almond milk

¼ cup (60 g) vanilla yogurt

2 tablespoons (32 g)

peanut butter

2 tablespoons (28 ml)

maple syrup, divided

2 teaspoons Canna-Oil

(page 18), made with

coconut oil

1⁄4 cup (35 g) chopped roasted

unsalted peanuts

1. In a blender, thoroughly

combine the banana, dates,

almond milk, yogurt, peanut

butter, 1 tablespoon (15 ml)

maple syrup, and the Canna-Oil.

2. Place the remaining 1

tablespoon (15 ml) maple syrup

on a shallow plate. On another

plate, place the peanuts. To rim

a glass with peanuts, hold the

bottom of the glass, dip the rim

SMOOTHIES, SHORT AND SWEET

in the syrup, and then run it

Smoothies are so versatile—they’re a treat any time.

through the peanuts.

For infusing a smoothie, I prefer Canna-Oil made with coconut oil, but Simple Canna-Syrup (page 22) or Canna-Honey 3. Pour the smoothie into the (page 28) are also delicious options. Follow these steps for prepared glasses and serve.

perfect smoothies:

• Place fruit—any kind—in a blender. Use what’s in Yield: Serves 2

season, or freeze ripe fruit for up to 6 months.

of 1

Pro

152 COOKING WITH CANNABIS

Cooking with Cannabis_144-155_11109.indd 152

13/5/16 11:49 am

Jo

J b: 11109 T

o

i

b: 11109 T tle: #222795 - Cook

o ing w

in

ith Cann

a a

nn b

a i

b s (Pr

s (P oV

r i

oV sion)

sio

Text

Pa

P g

a e: 152

g

MANGO-COCONUT SMOOTHIES

Besides being incredibly refreshing, this smoothie has a wonderful tropical taste. When mangos are perfectly ripe, they’re simply amazing. If you want to go with just mangos, substitute the pineapple with a second mango.

1 ripe mango, peeled, pitted,

and cut into chunks

1 cup (165 g) pineapple chunks

1 small orange, cut into chunks

(do not peel)

1 cup (235 ml) coconut milk

or coconut water

2 tablespoons (28 ml)

fresh lime juice

2 tablespoons (40 g) honey

2 teaspoons Canna-Oil

(page 18), made

with coconut oil

Place all of the ingredients in a

blender. Pulse to start and then

blend on high until smooth.

Serve immediately.

Yield: Serves 2

• Add your liquid of choice: fruit juice, various

• If you want a thick smoothie, add ice—the dairy or plant-based milks —even water more, the frothier. If you’re using frozen fruit, will work. Add yogurt for a hint of tartness, you may not need it, but for a super-thick creaminess, and the health benefits it provides.

treat, add about 1 cup (225 g).

• At this point, you can add a variety of flavorings, such as peanut butter, chia seeds or flaxseeds, protein powder, sweeteners, wheat germ, ground cinnamon, or ginger.

of 1

BEVERAGES 153

Pro

Cooking with Cannabis_144-155_11109.indd 153

13/5/16 11:49 am

Jo

J b: 11109 T

o

i

b: 11109 T tle: #222795 - Cook

o ing w

in

ith Cann

a a

nn b

a i

b s (Pr

s (P oV

r i

oV sion)

sio

Text

Pa

P g

a e: 153

g

VIRGIN MOJITOS

For many years, I was the food editor of a parenting magazine. Fun ice cubes were often on my summer menus. But they’re not just for kids, so I decided to make some pretty ones for this very grown-up drink. The instructions in the note call for using water, but it’s also great to use limeade instead. (And that way, your mojito doesn’t get watered down.) I suggest making these with either Canna-Oil or Simple Canna-Syrup, but not necessarily both.

3 limes, thinly sliced

Bunch of fresh mint

1 can (6 ounces, or 175 ml)

limeade concentrate

1⁄4 cup (60 ml) simple syrup or

Simple Canna-Syrup

(page 22)

2 cups (475 ml) cold water

4 teaspoons (20 ml) Canna-Oil

(page 18), made with

coconut oil

Ice cubes, for serving

In a medium pitcher, combine

the limes, mint, simple syrup,

limeade concentrate, water,

and Canna-Oil. Stir well.

Serve over ice.

Yield: Serves 4

I like to serve these mojitos with fun ice cubes. Place your ice cube trays on your work surface. Place raspberries and mint leaves in the CHEF’S

compartments of an ice cube tray. Pour water over the berries and mint to NOTE

fill the compartments halfway and press the berries and mint down into the water. Freeze the tray for 20 minutes and then fill the compartments to the top with water and freeze until set.

of 1

Pro

154 COOKING WITH CANNABIS

Cooking with Cannabis_144-155_11109.indd 154

13/5/16 11:49 am

Jo

J b: 11109 T

o

i

b: 11109 T tle: #222795 - Cook

o ing w

in

ith Cann

a a

nn b

a i

b s (Pr

s (P oV

r i

oV sion)

sio

Text

Pa

P g

a e: 154

g

VIRGIN SANGRIA

Alcohol has never been my thing —no beer, no wine. I do love a fruity sangria or a tart mojito, but I think that has nothing to do with the alcohol and is more about just the flavors. So being able to infuse these drinks that I enjoy with cannabis has been a terrific revelation. It’s life-changing, in fact.

1 cup (150 g) cubed

watermelon

2⁄3 cup (83 g) fresh raspberries 2⁄3 cup (113 g) sliced fresh

strawberries

1 can (6 fluid ounces, or 175 ml)

frozen orange juice

concentrate

1 cup (235 ml)

Simple Canna-Syrup

(page 22)

4 cups (946 ml) water

1 cup (235 ml) club soda

Ice cubes, for serving

1. In a large pitcher, combine the watermelon, raspberries,

strawberries, orange juice

concentrate, Simple Canna-

Syrup, and water. Mix and

chill for 1 hour.

2. When ready to serve, add the club soda and ice cubes.

Yield: Serves 4 to 6

of 1

BEVERAGES 155

Pro

Cooking with Cannabis_144-155_11109.indd 155

13/5/16 11:49 am

Jo

J b: 11109 T

o

i

b: 11109 T tle: #222795 - Cook

o ing w

in

ith Cann

a a

nn b

a i

b s (Pr

s (P oV

r i

oV sion)

sio

Text

Pa

P g

a e: 155

g

ACKNOWLEDGMENTS

Thank you to Joy, who was actually

To my non-cannabis-related friends,

appropriately named, and is a wise and thank you for your support and enthusiasm.

wonderful editor and just a pleasure to I am fortunate to have such wonderful do business with.

people around me. And it’s not because Thanks to every lovely person—and there of the cannabis!

have been many—in this crazy canna-

My family has been incredibly supportive business, including: Oregon’s finest, Megan, during my journey into the fascinating and Selena, and Andrea; Tyler Hurst, for being fun world of cannabis. Thanks to Bruce, who hugely helpful with his impressive knowledge takes the most beautiful photos; Mary, who about all things cannabis and his way with makes going to work so much fun; and Nick words; Keisha; Alex; my peanut butter friends; and Olivia, my smart, funny, and helpful adult Zim from Victory Gardens—a huge thanks; kids. Thank you all for being there. Or here.

Kip, from Kings of Canna—awesome always; Oscar and his amazing grow store, Portland Organics—you rock; Alex from Chem History—

you’re the best; and the folks from HiFi Farms—loving our collaborations.

of 1

Pro

156 COOKING WITH CANNABIS

Cooking with Cannabis_156-160_11109.indd 156

13/5/16 12:00 pm

13/5/16 11:53 am

Jo

J b: 11109 T

o

i

b: 11109 T tle: #222795 - Cook

o ing w

in

ith Cann

a a

nn b

a i

b s (Pr

s (P oV

r i

oV sion)

sio

Text

Pa

P g

a e: 156

g

ABOUT THE AUTHOR

Laurie Wolf is a trained chef who is enjoying the legalization of marijuana in Oregon and thinks that cannabis is a very impressive herb. Laurie attended the Culinary Institute of America after New York University and now lives in Portland, Oregon. She has written two books about the food in Portland and one about the Seattle food scene, as well as several craft books, including The Lonely Sock Puppet. With her business partner, Mary Wolf, Laurie co-owns Laurie & MaryJane, an award-winning edibles company. Check out their website, www.laurieandmaryjane.com. Don’t fear the edible!

ABOUT THE PHOTOGRAPHER

Bruce Wolf is an award-winning photographer whose photos make my food look pretty spectacular. “We like the same music, we like the same bands, we like the same clothes!”

(Inside joke.)

of 1

157

Pro

Cooking with Cannabis_156-160_11109.indd 157

13/5/16 12:00 pm

13/5/16 11:53 am

Jo

J b: 11109 T

o

i

b: 11109 T tle: #222795 - Cook

o ing w

in

ith Cann

a a

nn b

a i

b s (Pr

s (P oV

r i

oV sion)

sio

Text

Pa

P g

a e: 157

g

INDEX

almonds

Canna-Flour, 26–27

Breakfast Parfaits, 121

Simple Butternut Squash

Peanut Butter–Almond

Canna-Herb Blends, 30–31

Granola, 122

Soup, 34

Smoothies, 152

Canna-Honey, 28–29

Oatmeal with the Works, 120

Snickerdoodles with Choc-

Simple Butternut Squash

Canna-Mayonnaise, 20

Stuffed French Toast, 118

olate Drizzle, 135

Soup, 34

Canna-Oil, 18–19

Brussels sprouts, in Brussels

Spinach, Ricotta, and

appetizers

Canna-Vinaigrette, 20

Sprout and Pecan

Artichoke Dip, 104

Bacon-Wrapped Shrimp, 107

Simple Canna-Syrup, 22–23

Stir-Fry, 93

Stuffed French Toast, 118

Baked Camembert with

beans

butter, as Canna-Butter, 16–17

Thai Tea, 147

Rosemary, 108

Chicken Stew with Dump-

butternut squash

Trifle with Berries, 129

Bruschetta with Zucchini

lings, 67

Butternut Squash with

White Chocolate Bark with

and Ricotta, 110

Quick Cassoulet, 75

Cranberries, 92

Dried Cherries and

Chorizo and Oaxaca Cheese

Steak and Roasted Potato

Simple Butternut Squash

Granola, 128

Potato Nachos, 112

Salad, 89

Soup, 34

Canna-Cream, 24–25

Cucumber Slices with

Three-Bean Chili, 72

Chicken Pot Pies, 64

Smoked Salmon

beef

cabbage, in Pork with Cab-

Rice Pudding, 132

Cream Cheese, 109

Bacon-Topped Meatloaf, 60

bage and Apples, 59

Salmon with Roasted Red

Deviled Eggs, 103

Meatballs in Marinara, 54

Camembert cheese, in Baked

Pepper Puree, 68

Spinach, Ricotta, and

Steak and Roasted Potato

Camembert with

Canna-Flour, 26–27

Artichoke Dip, 104

Salad, 89

Rosemary, 108

Canna-Herb Blends, 30–31

apples

Steak Sandwiches, 101

cannabis

Canna-Honey, 28–29

Pork with Cabbage and

bell peppers

decarboxylation, 15

Canna-Mayonnaise, 20

Apples, 59

Chicken Milanese with

dosages, 13

Canna-Oil, 18–19

Rustic Apple Tart, 143

Fresh Salsa, 48

indica, 12

Arugula Salad with Avocado

apricots

Fish Tacos, 71

overview of, 10–11

and Warm Bacon

Chocolate Bark with

Quick Cassoulet, 75

safety, 13

Vinaigrette, 85

Pecans, Coconut,

Salmon with Roasted Red

safety with, 11

Bacon-Topped Meatloaf, 60

and Apricots, 126

Pepper Puree, 68

sativa, 12

Bacon-Wrapped Shrimp, 107

Granola, 122

Shrimp and Asparagus Stir-

Canna-Butter, 16–17

Baked Camembert with

artichoke hearts, in Spinach,

Fry, 35

Bacon and Egg Muffins, 119

Rosemary, 108

Ricotta, and Artichoke

Steak Sandwiches, 101

Bacon Mac and Cheese, 47

BLT Sandwiches, 99

Dip, 104

Three-Bean Chili, 72

Baklava, 140

Blueberry Lemonade, 151

asparagus, in Shrimp and

berries

Butternut Squash with

Breakfast Parfaits, 121

Asparagus Stir-Fry, 35

Blueberry Lemonade, 151

Cranberries, 92

Bruschetta with Zucchini

avocados

Butternut Squash with

Caramel Coffee, 146

and Ricotta, 110

Arugula Salad with Avocado

Cranberries, 92

Caramel Corn Cookies, 139

Brussels Sprout and Pecan

and Warm Bacon

Virgin Sangria, 155

Cheese and Leek Frittata, 39

Stir-Fry, 93

Vinaigrette, 85

Trifle with Berries, 129

Chicken Pot Pies, 64

Bucatini with Spinach and

Chicken Milanese with

Watermelon and Feta

Chicken Stew with Dump-

Tomatoes, 43

Fresh Salsa, 48

Salad, 90

lings, 67

Canna-Mayonnaise, 20

Fish Tacos, 71

beverages

Chicken with Lemon and

Canna-Vinaigrette, 20

Simple Butternut Squash

Blueberry Lemonade, 151

Capers, 40

Cauliflower with Cumin, 91

Soup, 34

Caramel Coffee, 146

Chocolate Bark with

Chicken Caesar Salad, 86

Chocolate Coconut Milk

Pecans, Coconut,

Chicken Milanese with

bacon

Shakes, 149

and Apricots, 126

Fresh Salsa, 48

Arugula Salad with Avocado

Mango-Coconut Smooth-

Chocolate-Coconut Milk

Chicken Parmesan, 57

and Warm Bacon

ies, 153

Shakes, 149

Chorizo and Oaxaca Cheese

Vinaigrette, 85

Peanut Butter–Almond

Cucumber Slices with

Potato Nachos, 112

Bacon and Egg Muffins, 119

Smoothies, 152

Smoked Salmon

Creamy Carrot and Potato

Bacon Mac and Cheese, 47

Peppermint Hot Chocolate,

Cream Cheese, 109

Soup, 82

Bacon-Topped Meatloaf, 60

148

Easy Chocolate Pudding, 131

Deviled Eggs, 103

Bacon-Wrapped Shrimp, 107

Thai Tea, 147

Granola, 122

Fish Tacos, 71

BLT Sandwiches, 99

Virgin Sangria, 155

Grilled Three-Cheese Sand-

Granola, 122

Quick Cassoulet, 75

Wicked Watermelon, 150

wiches, 96

Madras Nuts, 113

Spaghetti Carbonara, 58

blueberries

Oatmeal with the Works, 120

Mango-Coconut Smoothie,

bananas

Blueberry Lemonade, 151

Parmesan Risotto, 44

153

Oatmeal with the Works, 120

Watermelon and Feta

Peppermint Hot Chocolate,

Meatballs in Marinara, 54

PB & J, 98

Salad, 90

148

PB & J, 98

Peanut Butter–Almond

bok choy, in Seared and

Pork with Cabbage and

Peanut Butter–Almond

Smoothies, 152

Baked Sesame Tofu

Apples, 59

Smoothies, 152

basics

with Peanut Sauce, 51

Rice Pudding, 132

Pea Soup with Ham, 78

Canna-Butter, 16–17

breakfast

Roast Chicken, 63

Quick Cassoulet, 75

Canna-Cream, 24–25

Bacon and Egg Muffins, 119

Rustic Apple Tart, 143

Red Velvet Cupcakes, 136

of 1

Pro

158 COOKING WITH CANNABIS

Cooking with Cannabis_156-160_11109.indd 158

21/5/16 3:27 pm

Cooking with Cannabis_156-160_11109.indd 158

Jo

J b: 11109 T

o

i

b: 11109 T tle: #222795 - Cook

o ing w

in

ith Cann

a a

nn b

a i

b s (Pr

s (P oV

r i

oV sion)

sio21/5/16 3:28 pm

Text

Pa

P g

a e: 158

g

Salmon with Roasted Red chestnuts, in Brussels Sprout

eggs

ketchup, in Bacon-Topped

Pepper Puree, 68

and Pecan Stir-Fry, 93

Bacon and Egg Muffins, 119

Meatloaf, 60

Seared and Baked Sesame

chicken

Cheese and Leek Frittata, 39

kielbasa, in Quick Cassou-

Tofu with Peanut

Chicken Caesar Salad, 86

Deviled Eggs, 103

let, 75

Sauce, 51

Chicken Milanese with

Stuffed French Toast, 118

Shrimp and Asparagus Stir-

Fresh Salsa, 48

Super Ramen, 36

leeks, in Cheese and Leek

Fry, 35

Chicken Parmesan, 57

Frittata, 39

Shrimp Rolls, 100

Chicken Pot Pies, 64

feta cheese, in Watermelon

Spaghetti Carbonara, 58

Chicken Stew with Dump-

and Feta Salad, 90

mac and cheese, as Bacon

Steak and Roasted Potato

lings, 67

flour, as Canna-Flour, 26–27

Mac and Cheese, 47

Salad, 89

Chicken with Lemon and

freezing, 14

mangos, in Mango-Coconut

Steak Sandwiches, 101

Capers, 40

Smoothies, 153

Super Ramen, 36

Quick Cassoulet, 75

garlic

mayonnaise, as Canna-

Three-Bean Chili, 72

Roast Chicken, 63

Arugula Salad with Avocado

Mayonnaise, 20

Tomato-Vegetable Soup

chili, as Three-Bean Chili, 72

and Warm Bacon

mozzarella cheese

with Zucchini Crisps, 81

chocolate

Vinaigrette, 85

Chicken Parmesan, 57

Tortilla Pizza, 114

Caramel Coffee, 146

Bacon-Topped Meatloaf, 60

Tortilla Pizza, 114

Virgin Mojitos, 154

Chocolate Bark with

Bruschetta with Zucchini

Muenster cheese, in Grilled

Watermelon and Feta

Pecans, Coconut,

and Ricotta, 110

Three-Cheese

Salad, 90

and Apricots, 126

Bucatini with Spinach and

Sandwiches, 96

Wicked Watermelon, 150

Chocolate-Coconut Milk

Tomatoes, 43

munchies, 21

Canna-Syrup, 22–23

Shakes, 149

Canna-Vinaigrette, 20

Virgin Mojitos, 154

Easy Chocolate Pudding, 131

Chicken Caesar Salad, 86

oats

Virgin Sangria, 155

Peppermint Hot Chocolate,

Chicken Parmesan, 57

Granola, 122

Wicked Watermelon, 150

148

Chicken with Lemon and

Oatmeal with the Works,

Canna-Vinaigrette, 20

Snickerdoodles with Choc-

Capers, 40

120

capers

olate Drizzle, 135

Fish Tacos, 71

Oaxaca cheese, in Chorizo

Chicken with Lemon and

White Chocolate Bark with

Meatballs in Marinara, 54

and Oaxaca Cheese

Capers, 40

Dried Cherries and

Pea Soup with Ham, 78

Potato Nachos, 112

Deviled Eggs, 103

Granola, 128

Quick Cassoulet, 75

oil, as Canna-Oil, 18–19

carrots

coconut

Roast Chicken, 63

oranges

Chicken Pot Pies, 64

Chocolate Bark with

Salmon with Roasted Red

Mango-Coconut Smooth-

Chicken Stew with Dump-

Pecans, Coconut,

Pepper Puree, 68

ies, 153

lings, 67

and Apricots, 126

Shrimp and Asparagus Stir-

Roast Chicken, 63

Creamy Carrot and Potato

Chocolate-Coconut Milk

Fry, 35

Virgin Sangria, 155

Soup, 82

Shakes, 149

Spaghetti Carbonara, 58

overdose, 13

Pea Soup with Ham, 78

Granola, 122

Steak Sandwiches, 101

Roast Chicken, 63

coffee

Three-Bean Chili, 72

pancetta, in Spaghetti

Shrimp and Asparagus Stir-

Caramel Coffee, 146

goat cheese, in Bacon-

Carbonara, 58

Fry, 35

Three-Bean Chili, 72

Wrapped Shrimp, 107

Parmesan cheese

Simple Butternut Squash

condiments

granola

Bucatini with Spinach and

Soup, 34

Canna-Mayonnaise, 20

Breakfast Parfaits, 121

Tomatoes, 43

Super Ramen, 36

Canna-Vinaigrette, 20

Granola, 122

Chicken Caesar Salad, 86

Tomato-Vegetable Soup

cookies

White Chocolate Bark with

Chicken Milanese with

with Zucchini Crisps, 81

Caramel Corn Cookies, 139

Dried Cherries and

Fresh Salsa, 48

cashews

Snickerdoodles with Choc-

Granola, 128

Chicken Parmesan, 57

Granola, 122

olate Drizzle, 135

green beans

Meatballs in Marinara, 54

Madras Nuts, 113

cranberries, in Butternut

Chicken Stew with Dump-

Parmesan Risotto, 44

cauliflower, in Cauliflower

Squash with Cran-

lings, 67

Spaghetti Carbonara, 58

with Cumin, 91

berries, 92

Steak and Roasted Potato

Tortilla Pizza, 114

CBD (cannabidiol), 10

cream, as Canna-Cream,

Salad, 89

pasta

celery

24–25

Gruyère cheese, in Grilled

Bacon Mac and Cheese, 47

Chicken Pot Pies, 64

cream cheese

Three-Cheese Sand-

Bucatini with Spinach and

Chicken Stew with Dump-

Cucumber Slices with

wiches, 96

Tomatoes, 43

lings, 67

Smoked Salmon

Spaghetti Carbonara, 58

Pea Soup with Ham, 78

Cream Cheese, 109

ham, in Pea Soup with Ham, 78

peaches, in Breakfast Par-

cheddar cheese

Spinach, Ricotta, and

honey, as Canna-Honey,

faits, 121

Bacon and Egg Muffins, 119

Artichoke Dip, 104

28–29

peanuts

Bacon Mac and Cheese, 47

cucumber, in Cucumber

hot chocolate, as Peppermint

PB & J, 98

Cheese and Leek Frittata, 39

Slices with Smoked

Hot Chocolate, 148

Peanut Butter–Almond

Grilled Three-Cheese Sand-

Salmon Cream

Smoothies, 152

wiches, 96

Cheese, 109

ice cream, in Chocolate-

Seared and Baked Sesame

Three-Bean Chili, 72

Coconut Milk Shakes,

Tofu with Peanut

cherries

dates, in Peanut Butter–

149

Sauce, 51

Granola, 122

Almond Smoothies, 152

indica, 12

peas

Oatmeal with the Works, 120

decarboxylation, 15

Chicken Pot Pies, 64

White Chocolate Bark with

dosages, 11, 13

jalapeño peppers, in Three-

Chicken Stew with Dump-

Dried Cherries and

Bean Chili, 72

lings, 67

Granola, 128

Pea Soup with Ham, 78

of 1

159

Pro

Cooking with Cannabis_156-160_11109.indd 159

21/5/16 3:27 pm

Cooking with Cannabis_156-160_11109.indd 159

Jo

J b: 11109 T

o

i

b: 11109 T tle: #222795 - Cook

o ing w

in

ith Cann

a a

nn b

a i

b s (Pr

s (P oV

r i

oV sion)

sio21/5/16 3:28 pm

Text

Pa

P g

a e: 159

g

Super Ramen, 36

sandwiches

Simple Butternut Squash

white chocolate, in White

Tomato-Vegetable Soup with

BLT Sandwiches, 99

Soup, 34

Chocolate Bark with

Zucchini Crisps, 81

Grilled Three-Cheese

stir-fry

Dried Cherries and

pecans

Sandwiches, 96

Brussels Sprout and Pecan

Granola, 128

Brussels Sprout and Pecan

PB & J, 98

Stir-Fry, 93

wine

Stir-Fry, 93

Shrimp Rolls, 100

Shrimp and Asparagus Stir-

Chicken with Lemon and

Chocolate Bark with

Steak Sandwiches, 101

Fry, 35

Capers, 40

Pecans, Coconut, and

Stuffed French Toast, 118

storage, 14

Parmesan Risotto, 44

Apricots, 126

sativa, 12

strawberries, in Virgin

Madras Nuts, 113

sausage

Sangria, 155

yogurt

Oatmeal with the Works,

Chorizo and Oaxaca Cheese

sugar snap peas, in Super

Breakfast Parfaits, 121

120

Potato Nachos, 112

Ramen, 36

Peanut Butter–Almond

phyllo dough, in Baklava, 140

Quick Cassoulet, 75

Smoothies, 152

pineapple, in Mango-Coconut

Tortilla Pizza, 114

tea, in Thai Tea, 147

Trifle with Berries, 129

Smoothies, 153

shrimp

terpenes, 15

pork

Arugula Salad with Avocado

THC (tetrahydrocannabinol), 10

zucchini

Bacon-Topped Meatloaf, 60

and Warm Bacon

tofu, in Seared and Baked

Bruschetta with Zucchini

Meatballs in Marinara, 54

Vinaigrette, 85

Sesame Tofu with

and Ricotta, 110

Pork with Cabbage and

Bacon-Wrapped Shrimp,

Peanut Sauce, 51

Tomato-Vegetable Soup with

Apples, 59

107

tomatoes

Zucchini Crisps, 81

potatoes

Shrimp and Asparagus Stir-

Arugula Salad with Avocado

Chorizo and Oaxaca Cheese

Fry, 35

and Warm Bacon

Potato Nachos, 112

Shrimp Rolls, 100

Vinaigrette, 85

Creamy Carrot and Potato

side dishes

BLT Sandwiches, 99

Soup, 82

Brussels Sprout and Pecan

Bucatini with Spinach and

Steak and Roasted Potato

Stir-Fry, 93

Tomatoes, 43

Salad, 89

Butternut Squash with

Chicken Milanese with

pudding

Cranberries, 92

Fresh Salsa, 48

Easy Chocolate Pudding, 131

Cauliflower with Cumin, 91

Chicken Parmesan, 57

Rice Pudding, 132

Simple Canna-Syrup, 22–23

Meatballs in Marinara, 54

Virgin Mojitos, 154

Three-Bean Chili, 72

radishes

Virgin Sangria, 155

Tomato-Vegetable Soup

Chicken Milanese with

Wicked Watermelon, 150

with Zucchini Crisps, 81

Fresh Salsa, 48

smoothies

Tortilla Pizza, 114

Fish Tacos, 71

Mango-Coconut Smooth-

tortillas

Steak and Roasted Potato

ies, 153

Bacon and Egg Muffin, 119

Salad, 89

Peanut Butter–Almond

Fish Tacos, 71

raisins, in Granola, 122

Smoothies, 152

Tortilla Pizza, 114

ramen, as Super Ramen, 36

snacks

treats

raspberries, in Virgin Sangria, 155

Chorizo and Oaxaca Cheese

Baklava, 140

rice

Potato Nachos, 112

Caramel Corn Cookies, 139

Parmesan Risotto, 44

Madras Nuts, 113

Chocolate Bark with

Rice Pudding, 132

munchies, 21

Pecans, Coconut, and

ricotta cheese

Tortilla Pizza, 114

Apricots, 126

Bruschetta with Zucchini

soups

Easy Chocolate Pudding, 131

and Ricotta, 110

Chicken Stew with Dump-

Red Velvet Cupcakes, 136

Spinach, Ricotta, and

lings, 67

Rice Pudding, 132

Artichoke Dip, 104

Creamy Carrot and Potato

Rustic Apple Tart, 143

Stuffed French Toast, 118

Soup, 82

Snickerdoodles with Choc-

Romano cheese, in Spinach,

Pea Soup with Ham, 78

olate Drizzle, 135

Ricotta, and Artichoke

Simple Butternut Squash

Trifle with Berries, 129

Dip, 104

Soup, 34

White Chocolate Bark with

Three-Bean Chili, 72

Dried Cherries and

safety, 11

Tomato-Vegetable Soup

Granola, 128

salads

with Zucchini Crisps,

Arugula Salad with Avocado

81

vinaigrette, as Canna-

and Warm Bacon

spaghetti, as Spaghetti

Vinaigrette, 20

Vinaigrette, 85

Carbonara, 58

Chicken Caesar Salad, 86

spinach

walnuts

Steak and Roasted Potato

Bucatini with Spinach and

Baked Camembert with

Salad, 89

Tomatoes, 43

Rosemary, 108

Watermelon and Feta

Cheese and Leek Frittata,

Madras Nuts, 113

Salad, 90

39

Oatmeal with the Works, 120

salmon

Spinach, Ricotta, and

watercress, in Super Ramen, 36

Cucumber Slices with

Artichoke Dip, 104

watermelon

Smoked Salmon

squash

Virgin Sangria, 155

Cream Cheese, 109

Butternut Squash with

Watermelon and Feta

Salmon with Roasted Red

Cranberries, 92

Salad, 90

Pepper Puree, 68

Wicked Watermelon, 150

of 1

Pro

160 COOKING WITH CANNABIS

Cooking with Cannabis_156-160_11109.indd 160

21/5/16 3:27 pm

Cooking with Cannabis_156-160_11109.indd 160

Jo

J b: 11109 T

o

i

b: 11109 T tle: #222795 - Cook

o ing w

in

ith Cann

a a

nn b

a i

b s (Pr

s (P oV

r i

oV sion)

sio21/5/16 3:28 pm

Text

Pa

P g

a e: 160

g

Document Outline

- Cover

- Title

- Dedication

- CONTENTS

- PREFACE

- 1COOKING WITH CANNABIS: THE BASICS

- Marijuana: A Crash Course

- Indicas, Sativas, and Hybrids

- Dosing: Less Is More

- Storing and Freezing Cannabis and Edibles

- Decarboxylation

- Canna-Butter

- Canna-Oil

- Cannabis Condiments

- Snack Attacks

- Simple Canna-Syrup

- Canna-Cream

- Canna-Flour

- Canna-Honey

- Canna-Herb Blends

- 2RECIPES FOR ONE

- Simple Butternut Squash Soup

- Shrimp and Asparagus Stir-Fry

- Super Ramen

- Cheese and Leek Frittata

- Chicken with Lemon and Capers

- Bucatini with Spinach and Tomatoes

- Parmesan Risotto

- Bacon Mac and Cheese

- Chicken Milanese with Fresh Salsa

- Seared and Baked Sesame Tofu with Peanut Sauce

- 3 ENTRÉES

- Meatballs in Marinara

- Chicken Parmesan

- Spaghetti Carbonara

- Pork with Cabbage and Apples

- Bacon-Topped Meatloaf

- Roast Chicken

- Chicken Pot Pies

- Chicken Stew with Dumplings

- Salmon with Roasted Red Pepper Puree

- Fish Tacos

- Three-Bean Chili

- Quick Cassoulet

- 4SOUPS, SALADS, AND SIDES

- Pea Soup with Ham

- Tomato-Vegetable Soup with Zucchini Crisps

- Creamy Carrot and Potato Soup

- Arugula Salad with Avocado and Warm Bacon Vinaigrette

- Chicken Caesar Salad

- Steak and Roasted Potato Salad

- Watermelon and Feta Salad

- Cauliflower with Cumin

- Butternut Squash with Cranberries

- Brussels Sprout and Pecan Stir-Fry

- 5SANDWICHES, APPETIZERS, AND SNACKS

- Grilled Three-Cheese Sandwiches

- PB & J

- BLT Sandwiches

- Shrimp Rolls

- Steak Sandwiches

- Deviled Eggs

- Spinach, Ricotta, and Artichoke Dip

- Bacon-Wrapped Shrimp

- Baked Camembert with Rosemary

- Cucumber Slices with Smoked Salmon Cream Cheese

- Bruschetta with Zucchini and Ricotta

- Chorizo and Oaxaca Cheese Potato Nachos

- Madras Nuts

- Tortilla Pizza

- 6BREAKFAST AND BRUNCH

- Stuffed French Toast

- Bacon and Egg Muffins

- Oatmeal with the Works

- Breakfast Parfaits

- Granola

- 7SWEET TREATS

- Chocolate Bark with Pecans, Coconut, and Apricots

- White Chocolate Bark with Dried Cherries and Granola

- Trifle with Berries

- Easy Chocolate Pudding

- Rice Pudding

- Snickerdoodles with Chocolate Drizzle

- Red Velvet Cupcakes

- Caramel Corn Cookies

- Baklava

- Rustic Apple Tart

- 8BEVERAGES

- Caramel Coffee

- Thai Tea

- Peppermint Hot Chocolate

- Chocolate-Coconut Milk Shakes

- Wicked Watermelon

- Blueberry Lemonade

- Peanut Butter–Almond Smoothies

- Mango-Coconut Smoothies

- Virgin Mojitos

- Virgin Sangria

- ACKNOWLEDGMENTS

- ABOUT THE AUTHOR

- ABOUT THE PHOTOGRAPHER

- INDEX

- A

- B

- C

- D

- E

- F

- G

- H

- I

- J

- K

- L

- M

- O

- P

- R

- S

- T

- V

- W

Table of Contents

Cover

Title

Dedication

CONTENTS

PREFACE

1COOKING WITH CANNABIS: THE BASICS

Marijuana: A Crash Course

Indicas, Sativas, and Hybrids

Dosing: Less Is More

Storing and Freezing Cannabis and Edibles

Decarboxylation

Canna-Butter

Canna-Oil

Cannabis Condiments

Snack Attacks

Simple Canna-Syrup

Canna-Cream

Canna-Flour

Canna-Honey

Canna-Herb Blends

2RECIPES FOR ONE

Simple Butternut Squash Soup

Shrimp and Asparagus Stir-Fry

Super Ramen

Cheese and Leek Frittata

Chicken with Lemon and Capers

Bucatini with Spinach and Tomatoes

Parmesan Risotto

Bacon Mac and Cheese

Chicken Milanese with Fresh Salsa

Seared and Baked Sesame Tofu with Peanut Sauce

3 ENTRÉES

Meatballs in Marinara

Chicken Parmesan

Spaghetti Carbonara

Pork with Cabbage and Apples

Bacon-Topped Meatloaf

Roast Chicken

Chicken Pot Pies

Chicken Stew with Dumplings

Salmon with Roasted Red Pepper Puree

Fish Tacos

Three-Bean Chili

Quick Cassoulet

4SOUPS, SALADS, AND SIDES

Pea Soup with Ham

Tomato-Vegetable Soup with Zucchini Crisps

Creamy Carrot and Potato Soup

Arugula Salad with Avocado and Warm Bacon Vinaigrette

Chicken Caesar Salad

Steak and Roasted Potato Salad

Watermelon and Feta Salad

Cauliflower with Cumin

Butternut Squash with Cranberries

Brussels Sprout and Pecan Stir-Fry

5SANDWICHES, APPETIZERS, AND SNACKS

Grilled Three-Cheese Sandwiches

PB & J

BLT Sandwiches

Shrimp Rolls

Steak Sandwiches

Deviled Eggs

Spinach, Ricotta, and Artichoke Dip

Bacon-Wrapped Shrimp

Baked Camembert with Rosemary

Cucumber Slices with Smoked Salmon Cream Cheese

Bruschetta with Zucchini and Ricotta

Chorizo and Oaxaca Cheese Potato Nachos

Madras Nuts

Tortilla Pizza

6BREAKFAST AND BRUNCH

Stuffed French Toast

Bacon and Egg Muffins

Oatmeal with the Works

Breakfast Parfaits

Granola

7SWEET TREATS

Chocolate Bark with Pecans, Coconut, and Apricots

White Chocolate Bark with Dried Cherries and Granola

Trifle with Berries

Easy Chocolate Pudding

Rice Pudding

Snickerdoodles with Chocolate Drizzle

Red Velvet Cupcakes

Caramel Corn Cookies

Baklava

Rustic Apple Tart

8BEVERAGES

Caramel Coffee

Thai Tea

Peppermint Hot Chocolate

Chocolate-Coconut Milk Shakes

Wicked Watermelon

Blueberry Lemonade

Peanut Butter–Almond Smoothies

Mango-Coconut Smoothies

Virgin Mojitos

Virgin Sangria

ACKNOWLEDGMENTS

ABOUT THE AUTHOR

ABOUT THE PHOTOGRAPHER

INDEX

A

B

C

D

E

F

G

H

I

J

K

L

M

O

P

R

S

T

V

W