Aunt Sandy's Medical Marijuana Cookbook (14 page)

• 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.

• 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.

• 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.

• 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.