Read Online Aunt Sandy's Medical Marijuana Cookbook by Sandy Moriarty - Free Book Online Page A
Authors: Sandy Moriarty
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butternut squash for the pumpkin.
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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
Â
Equipment:
large saucepan with lid, blender, strainer, stiff spoon
Â
Ingredients:
¼ cup Aunt Sandyâs 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....
Â
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 soupâdo 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 âbest ofâ version of my life cooking.
Â
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
Â
Equipment:
bowl, large plastic food storage bag, grill
Â
Ingredients:
¼ cup Aunt Sandyâs 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 ¾â 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.
Â
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
Â
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
Â
Equipment:
large saucepan with lid, blender, strainer, stiff spoon
Â
Ingredients:
¼ cup Aunt Sandyâs 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....
Â
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 soupâdo 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 âbest ofâ version of my life cooking.
Â
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
Â
Equipment:
bowl, large plastic food storage bag, grill
Â
Ingredients:
¼ cup Aunt Sandyâs 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 ¾â 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.
Â
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
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