Aunt Sandy's Medical Marijuana Cookbook (13 page)

• 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.

• 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.

• 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.

• 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.

• 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.