Aunt Sandy's Medical Marijuana Cookbook (12 page)

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Authors: Sandy Moriarty

BOOK: Aunt Sandy's Medical Marijuana Cookbook
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Chapter 8
Soups and Starters
Get your meal off to a fabulous start with any of these great soups and starters. Delicious finger foods are a hit for any party or to start a meal. A warm delicious soup can make the best of a gloomy day and when paired with a sandwich can make a sensible meal. Enjoy these great beginnings to a wonderful cannabis experience.
 
Adjust your dosage as needed.
Yield:
24 pieces
 
Equipment:
baking sheet pan with sidewalls, sauce pan, kitchen scissors or knife, mixing bowl
 
Ingredients:
½
cup melted
Aunt Sandy's 10x
Cannabutter
½
teaspoon
Aunt Sandy's 10x
Hot Sauce
(see page 64)
12
whole chicken wings or 24
halves
2
tablespoons of water
1
small clove garlic, minced
Pinch of salt
Cannafire
Buffalo Wings
A tailgater's dream, these wings are sure to make any event special
 
INSTRUCTIONS:
• Preheat oven to 350°.
• If using whole wings, remove the tips of the wings and discard. Clip wings at the joint, making 24 halves.
• Place the water in the bottom of the sheet pan.
• Spread wings evenly over the sheet pan and bake for 30 minutes, partially cooking the wings.
• Remove the wings from the baking sheet and pat dry. Let them cool 1 hour in the refrigerator.
• Melt the cannabutter in a saucepan. Pour the warm sauce into a mixing bowl.
• Remove the wings from the refrigerator and toss them in the mixing bowl with the warm sauce. Pour a drop (no more than ½ teaspoon) over the wings and mix well.
• Place the wings coated in sauce on a baking sheet and bake for another 30 minutes or until golden brown.
• Serve warm.
1.
Cutting chicken wings
2.
Pouring hot sauce over baked wings
Yield:
6 servings
 
Equipment:
shallow dish or bowl, skillet, baking pan, tongs
 
Ingredients:
2½
cups
Aunt Sandy's
Cannaflour
(see page 27)
1
tablespoon regular butter for
greasing the pan
2½
cups bread crumbs (Try
Panko, a Japanese bread
crumb)
Salt and pepper to taste
1½
pounds chicken tenders or 3
boneless chicken breasts, cut
into 1½ inch strips
½
cup canola oil
Cannaflour
Chicken
Tenders
Mixing the breading with Aunt Sandy's Cannaflour gives the chicken a wonderful hint of marijuana in a crisp golden breading. Delicious!
 
INSTRUCTIONS:
• Preheat oven to 350°.
• In a shallow dish or bowl combine the cannaflour, bread crumbs, salt and pepper, mixing them together.
• Add the chicken tenders to the bread crumb mixture and coat each piece completely.
• Add the canola oil to a skillet over medium heat.
• After the oil has warmed, add the breaded chicken tenders and sauté for 10 minutes.
• Remove tenders from skillet and place on a paper towel to drain.
• Grease baking pan.
• Place on tenders on the greased baking pan and brown in the oven until golden brown, about 20 minutes.
• Serve on a platter with Blue Cheese Dipping Sauce (see page 61).
Yield:
20 servings
 
Equipment:
bowl, mixing bowl, baking pan, 6-quart pot, mixing bowl, spoon
 
Ingredients:
1
cup
Aunt Sandy's 10x
Cannabutter
1
cup all-purpose flour
1
teaspoon paprika
1
teaspoon ground thyme
1
teaspoon Old Bay seasonings
1
teaspoon salt
½
teaspoon cayenne pepper
2
quarts chicken stock
½
pound smoked sausage, sliced
1
cup onions, chopped
½
cup bell pepper, chopped
1
cup celery, chopped
1
pound boneless, skinless
chicken breasts, cubed
1
pound shrimp, peeled and
deveined
1
–
2
cups water
Cannabis
Gumbo
My sister-in-law Leslie recommends my gumbo because it reminds her of my parents and all their stories of “Na'Orleans.”
 
INSTRUCTIONS:
• In a bowl, mix the flour, paprika, thyme, Old Bay seasonings, salt and pepper.
• Place in a baking pan and bake about 30 minutes, stirring often, until it turns a brown color. Set to the side.
• Add the chicken stock to a 6-quart pot with the smoked sausage, onions, bell peppers and celery. Bring to a boil. Reduce heat and simmer for 15 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
 
Equipment:
large saucepan, blender, fine mesh, large strainer, masher, large bowl
 
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 ¼'
thick
4
cups chicken broth
2
tablespoons crème fraiche or
sour cream, plus more for a
garnish
¼
teaspoon chili powder
Pinch of salt

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