Read Online Aunt Sandy's Medical Marijuana Cookbook by Sandy Moriarty - Free Book Online
Authors: Sandy Moriarty
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minutes.
⢠Take the baked spice mixture and put it in a mixing bowl. Stir in a cup or more of water until it has the consistency of a smooth paste.
⢠Slowly add the paste to the pot with chicken stock, stirring occasionally over low heat.
⢠Add the chicken, shrimp and cannabutter.
⢠Cook on a medium low heat for 2 hours. The sauce will thicken over time.
⢠Serve over regular rice or try it with Green Rice (see page 94).
1. Chopping sausage
2. Adding peppers
3. Making the paste
4. Adding liquid
Yield:
6 servings
Â
Equipment:
large saucepan, blender, fine mesh, large strainer, masher, large bowl
Â
Ingredients:
¼ cup loosely packed cannabis
leaves (about 20 leaves),
washed and stemmed, plus 6
more for a garnish
1 teaspoon olive oil
1 large yellow onion, chopped
2 pounds zucchini, sliced ¼â
thick
4 cups chicken broth
2 tablespoons crème fraiche or
sour cream, plus more for a
garnish
¼ teaspoon chili powder
Pinch of salt
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.
Â
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
Â
Equipment:
large soup pot with lid, colander or strainer, large stiff spoon
Â
Ingredients:
½ cup Aunt Sandyâs 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
â cup uncooked noodles
Minestrone
I love the farmerâs market. I hand pick the best freshest vegetables for this soup and turn them into a hearty pot of warm and comforting goodness.
Â
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
Â
Equipment:
baking sheet pan, scoop or large spoon, blender, large soup pot with lid
Â
Ingredients:
¼ cup Aunt Sandyâs 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
⢠Take the baked spice mixture and put it in a mixing bowl. Stir in a cup or more of water until it has the consistency of a smooth paste.
⢠Slowly add the paste to the pot with chicken stock, stirring occasionally over low heat.
⢠Add the chicken, shrimp and cannabutter.
⢠Cook on a medium low heat for 2 hours. The sauce will thicken over time.
⢠Serve over regular rice or try it with Green Rice (see page 94).
1. Chopping sausage
2. Adding peppers
3. Making the paste
4. Adding liquid
Yield:
6 servings
Â
Equipment:
large saucepan, blender, fine mesh, large strainer, masher, large bowl
Â
Ingredients:
¼ cup loosely packed cannabis
leaves (about 20 leaves),
washed and stemmed, plus 6
more for a garnish
1 teaspoon olive oil
1 large yellow onion, chopped
2 pounds zucchini, sliced ¼â
thick
4 cups chicken broth
2 tablespoons crème fraiche or
sour cream, plus more for a
garnish
¼ teaspoon chili powder
Pinch of salt
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.
Â
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
Â
Equipment:
large soup pot with lid, colander or strainer, large stiff spoon
Â
Ingredients:
½ cup Aunt Sandyâs 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
â cup uncooked noodles
Minestrone
I love the farmerâs market. I hand pick the best freshest vegetables for this soup and turn them into a hearty pot of warm and comforting goodness.
Â
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
Â
Equipment:
baking sheet pan, scoop or large spoon, blender, large soup pot with lid
Â
Ingredients:
¼ cup Aunt Sandyâs 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
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