Aunt Sandy's Medical Marijuana Cookbook (14 page)

Read Aunt Sandy's Medical Marijuana Cookbook Online

Authors: Sandy Moriarty

BOOK: Aunt Sandy's Medical Marijuana Cookbook
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Yield:
4 ribs or 8 servings
 
Equipment:
shallow dish, large skillet, aluminum foil, plate, stock pot
 
Ingredients:
½
cup
Aunt Sandy's 10x
Cannabutter
1½
pounds trimmed short ribs (4
ribs)
3¾
teaspoons salt, divided
½
teaspoon black pepper
½
cup all-purpose flour
2
tablespoons olive oil, divided
¾
cup chopped carrot (1 large
carrot)
½
cup chopped onion (1 small
onion)
8
ounces sliced Cremini
mushrooms
3
garlic cloves, minced
1
tablespoon tomato paste
3
quarts and 2½ cups water
8
ounces medium egg noodles
Braised
Short Ribs
& Egg Noodles
This classic warms the body and the soul on a cold winter night. It is a tender, hearty meal.
 
INSTRUCTIONS:
• Sprinkle beef evenly with ¼ teaspoon of salt and pepper.
• Coat the ribs with flour, rolling them in a shallow dish.
• Place a large skillet over medium high heat.
• Add 1 tablespoon of the olive oil to the pan and swirl to coat the skillet.
• Place the beef ribs in the skillet and cook 4 minutes or until browned, turning occasionally.
• Add 2½ cups water and scrape the pan to loosen browned bits and bring it to a boil.
• Cover, reduce heat, and let simmer for 1 hour and 45 minutes. Beef should be fork tender.
• Remove beef from the pan to a plate and cover with foil to keep warm.
• Remove cooking liquid, and save it for later.
• Now heat the skillet over medium heat. Add the remaining tablespoon of olive oil and swirl to coat.
• Add the carrots and onion and cook 4 minutes, stirring occasionally.
• Add the mushrooms and ½ teaspoon salt and the cannabutter.
• Sauté for 5 minutes, stirring occasionally.
• Add the garlic and cook for 30 seconds, stirring rapidly.
• Then add the tomato paste and cook for another 30 seconds continuing to stir.
• Stir in the reserved cooking liquid and bring to a boil.
• Reduce heat and simmer for 6 more minutes or until slightly thickened.
• Bring 3 quarts of water to a boil in a stockpot, add 1 tablespoon of salt.
• Add the egg noodles and cook 5 minutes or until al dente.
• Drain the noodles.
• Serve the ribs and sauce over the egg noodles.
Yield:
8 to 12 servings
 
Equipment:
13 by 9-inch baking pan or large casserole dish, kitchen spoon
 
Ingredients:
1
tablespoon of
Aunt Sandy's
10x Cannabutter
to grease
the pan
1
pound elbow cooked macaroni
(use package instructions)
3¼
cups half and half or whole
milk
18
–
20
slices of American or
Cheddar cheese
4
tablespoons butter
12
buttery crackers
Salt, pepper, and paprika to
taste
 
Option:
For more kick, use residual cannabutter water to cook macaroni. If you don't use the residual cannabutter water, add cannabutter to the macaroni cooking water.
Cannamaca Roni & Cheese
This is a cheesy classic that just screams comfort food. For more kick, use the residue liquid from Aunt Sandy's Cannabutter formula.
 
INSTRUCTIONS:
• Preheat oven to 350°.
• Grease a 13 by 9-inch baking pan or a large casserole dish with cannabutter.
• Spoon about a third of the cooked macaroni into the pan.
• Pour in 1 cup of the half and half or milk.
• Cover the macaroni with 4 to 6 slices of cheese.
• Add two more layers of pasta, milk, and cheese.
• Add small pieces of butter across the top.
• Place the crackers in a sealable plastic bag and crush them with a rolling pin for crumb topping.
• Mix in the salt, pepper and paprika with the crumbs.
• Sprinkle the crumbs on top of the pasta and cheese.
• Bake for 45 minutes, until bubbly and browning on top.
• Let stand 5 minutes before serving.
Yield:
6 servings
 
Equipment:
large non-stick frying pan, whisk
 
Ingredients:
½
cup melted
Aunt Sandy's 10x
Cannabutter
1
tablespoon canola oil
12
ounces skinless boneless
chicken breast, cut into 1-inch
pieces
½
teaspoon salt
2
cups green bell pepper, cut into
strips
2
tablespoons fresh lime juice
2
tablespoons red curry paste
1
teaspoon sugar
1
can (14-ounce) light coconut
milk
3
cups cooked long grain rice
Lime wedges
 
Option:
If you want some more flavors, add golden raisins, frozen peas, shredded coconut, nuts, and/or dried cranberries.
Cannabis
Chicken Curry
I love a good Thai dish. The condiment combinations allow for customizing the dish to one's preference and make for a culinary adventure.
 
INSTRUCTIONS:
• Heat a large nonstick frying pan over medium-high heat. Add oil to pan and swirl to coat.
• Season the chicken evenly with salt.
• Add chicken to pan and cook 6 minutes or until browned, turning once.
• Then add the bell peppers and sauté another 6 minutes, stirring occasionally.
• Remove chicken and peppers from the pan.
• Combine the cannabutter, juice, soy sauce, curry paste, and sugar in a small bowl, stirring with a whisk.
• Add juice mixture and coconut milk to the pan and bring to a boil.
• Simmer about 12 minutes to slightly thicken the sauce.
• Return the chicken and peppers to the pan (add options here) and cook 2 minutes or until heated thoroughly.
• Serve over warm rice or try it with Green Rice (see page 94).
• Garnish with lime wedges.
Yield:
10 servings
 
Equipment:
large soup pot, steamer, soup tureen, ladle
 
Ingredients:
½
cup
Aunt Sandy's 10x
Cannabutter
⅓
cup olive oil
3
large onions, chopped finely
4
cloves garlic, minced
2
cups dry white wine
½
cup chopped parsley
1½
teaspoons dried basil
1½
teaspoons oregano
¼
teaspoon cayenne pepper
1
can (12 ounces) tomato sauce
1
can (28 ounces) peeled
tomatoes, drained and
chopped
1
pound large raw shrimp,
shelled and de-veined
3
pounds fillet sea bass
3
pounds halibut or cod
1
pound scallops
2
dozen clams or mussels in
shell
2
pounds cracked crab in shell
Cioppino
Cioppino is a San Francisco classic. This hearty seafood stew goes great with garlic bread and is sure to thrill the seafood lover in you.
 
INSTRUCTIONS:
• Heat the oil in a large soup pot and sauté the onions for ten minutes.
• Add the garlic, wine, parsley, basil, oregano, cayenne pepper, and cannabutter and stir. Simmer for 10 minutes over low heat.
• Add the tomatoes and the tomato sauce. Continue simmering over low heat for 30 minutes.
• Cut all fish into bite size pieces.
• Stir and add the fish pieces, shrimp, and scallops to the pot and continue to simmer for another 30 minutes. You may need to add additional wine or a bit of water if the sauce gets too thick.
• In a steamer, let the clams and mussels steam for 5–10 minutes until shells open. Discard any that do not open. Add just before serving.
• Stir soup well and ladle into warmed bowls, leaving the clams and mussels in their shells.

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