Read Aunt Sandy's Medical Marijuana Cookbook Online

Authors: Sandy Moriarty

Aunt Sandy's Medical Marijuana Cookbook (13 page)

BOOK: Aunt Sandy's Medical Marijuana Cookbook
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Creamy
Zucchini Soup
The beautiful green hue of this soup gives it an eye-catching appeal. Garnish it with a dollop of sour cream and put a fresh cannabis leaf on top.
 
INSTRUCTIONS:
• Heat the olive oil in a large saucepan over medium heat.
• Add the onion and cook until it looks translucent, about 5 minutes.
• Add the zucchini and cook another 2 minutes.
• Then add chicken broth and fresh cannabis leaves.
• Reduce heat and simmer for 20 minutes with the lid on.
• Pour the soup into blender and puree on high.
• Pour soup through a strainer into a bowl, using a masher or hard spoon to push any lumps through.
• Add the crème fraiche and chili powder and stir.
• Add salt to taste.
• Divide soup into bowls and garnish with a dollop of crème fraiche, a sprinkle of chili powder and a cannabis leaf.
• Serve warm.
Store in an airtight container. Freezing is fine.
Yield:
12 servings
 
Equipment:
large soup pot with lid, colander or strainer, large stiff spoon
 
Ingredients:
½
cup
Aunt Sandy's 10x
Cannabutter
1½
quarts chicken stock
1
medium white onion, chopped
3
cloves garlic, minced
1
leek, well rinsed and sliced
2
tablespoons minced parsley
3
tablespoons tomato paste
3
stalks celery, chopped
2
large carrots, peeled and sliced
2
cups cabbage, shredded
2
medium zucchini, sliced
1
can (28 ounces) chopped
tomatoes with juice
¼
teaspoon thyme
¼
teaspoon basil
¼
teaspoon sage
¼
teaspoon rosemary
¼
teaspoon marjoram
¼
teaspoon black pepper
1
can (28 ounces) red kidney
beans, drained
⅓
cup uncooked noodles
Minestrone
I love the farmer's market. I hand pick the best freshest vegetables for this soup and turn them into a hearty pot of warm and comforting goodness.
 
INSTRUCTIONS:
• Put all the ingredients, except for the cannabutter, beans, and noodles, in a large soup pot and bring it to a boil.
• Reduce the heat and cover. Simmer for 1 hour.
• Rinse and drain the beans to remove canning solution. Stir them into the pot.
• Add the noodles to the pot.
• Then add the cannabutter and stir well.
• Put lid on and cook on a very low heat for at least 2 hours and up to 7 hours for better results.
• Serve warm.
Store in an airtight container. Freezing is fine.
Yield:
6 servings
 
Equipment:
baking sheet pan, scoop or large spoon, blender, large soup pot with lid
 
Ingredients:
¼
cup
Aunt Sandy's 10x
Cannabutter
2
pounds pumpkin puree, fresh
or canned
Olive oil, if needed
1
yellow onion, finely chopped
2
tablespoons flour
5
cups chicken or vegetable stock
¼
cup vermouth or dry sherry
(optional)
¾
teaspoon ginger
½
teaspoon nutmeg
½
teaspoon pepper
2
egg yolks
1
cup heavy cream
Pumpkin
Soup
Try this recipe with warm corn bread. In the harvest season there is nothing better. You can substitute acorn or butternut squash for the pumpkin.
 
INSTRUCTIONS:
• If using fresh pumpkin, rinse the shell well and scoop and slice it in half crosswise. Scoop out seeds and strings. Place the two halves flesh side down on a baking sheet and bake for one hour or until pumpkin is fork tender. Scoop out flesh and puree in a blender. You may need to add a little olive oil to help blend.
• In a large soup pot, sauté the onions in a tablespoon of the cannabutter over medium heat for three minutes.
• Stir in the flour, mixing thoroughly.
• Add the pumpkin puree and the vegetable stock. (Add optional vermouth or sherry at this time).
• Cover the pot and reduce heat. Let simmer for 15 minutes. Cook a little longer if using canned puree.
• Add ginger, nutmeg, and pepper and stir in.
• Combine the egg yolks and the cream. Spoon a little hot soup into the egg-cream mixture to prevent curdling. Add this mixture to the soup and stir.
• Continue heating the soup on low heat. Be sure to not let it boil.
• Serve warm.
Store in an airtight container. Freezing is fine.
Yield:
6 servings
 
Equipment:
large saucepan with lid, blender, strainer, stiff spoon
 
Ingredients:
¼
cup
Aunt Sandy's 10x
Cannabutter
2
medium onions, chopped
2
cloves garlic, minced
2
cups chicken stock
1
can (28 ounces) whole
tomatoes, drained
¼
cup brown rice, uncooked
1
pinch of basil and thyme
2
cups light cream
Dash of cayenne pepper
2
tablespoons chopped parsley
Tomato
Bisque
Serve this savory and creamy soup with a warm grilled cheese sandwich. It is a taste sensation. Just ask Oprah....
 
INSTRUCTIONS:
• In a large saucepan sauté the onions and garlic in a teaspoon of the cannabutter over medium heat until they are soft, but not brown.
• Add the chicken stock, tomatoes, rice, basil, and thyme. Stir and cover.
• Bring the ingredients to a boil. Reduce heat and let simmer for 45 minutes.
• Puree the soup in a blender.
• Pour the blended soup through a kitchen strainer and discard the solids.
• Return the soup to the pot and add the cream. Blend and heat the soup—do not boil.
• Garnish with a sprinkle of chopped parsley.
• Serve warm.
Store in an airtight container. Freezing is fine.
Chapter 9
Main Dishes
Why not just call it the main event? These recipes are not for the faint of heart. They are fabulous enough to wow your dinner guests or simple enough to prepare and freeze in portions for later use. This is a very comforting set of recipes that please your palate and leave your mind and body at ease. An entree is a commitment, so be sure to manage your dosage accordingly. As a guide, I have suggested small portions. I like to think of these recipes as a “best of” version of my life cooking.
 
Enjoy them, as I have over the years, but as main courses, the portions may be larger so you may want to reduce the dosage.
Yield:
6 chops
 
Equipment:
bowl, large plastic food storage bag, grill
 
Ingredients:
¼
cup
Aunt Sandy's 10x
Cannabutter
1
teaspoon
cannabis herb
,
dried and crushed
2
tablespoons packed brown
sugar
2
tablespoons orange juice
2
tablespoons fresh cilantro
1
tablespoon red wine vinegar
2
teaspoons chili powder
1
teaspoon ground cumin
¼
teaspoon cayenne pepper
¼
teaspoon cinnamon
3
cloves garlic, minced
½
teaspoon salt
6
boneless pork top loin chops
cut ¾” thick
Adobo
Pork Chops
I have fond memories of this recipe cooking at my grandparents and filling the house with its savory aroma before our traditional Sunday dinners.
 
INSTRUCTIONS:
• Combine all ingredients, except the pork chops, in a bowl. Stir thoroughly to create the marinade.
• Put the pork chops in the plastic food storage bag and let it rest inside a shallow dish or pan.
• Pour the marinade over the chops and seal the bag. Mix and turn to coat chops completely.
• Marinate in refrigerator 2 to 24 hours.
• Remove the chops and discard the marinade.
• Grill on rack directly over medium heat for 12 to 15 minutes. Turn once. Chops are done when firm to the touch.
BOOK: Aunt Sandy's Medical Marijuana Cookbook
11.93Mb size Format: txt, pdf, ePub
ads

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