Read Aunt Sandy's Medical Marijuana Cookbook Online

Authors: Sandy Moriarty

Aunt Sandy's Medical Marijuana Cookbook (15 page)

1.
Breaking mushrooms apart

2.
Breaking crab legs apart

3.
Chopping fish into pieces

4.
Adding spices to Cioppino

5.
Ladling cooked Cioppino into bowls

Yield:

1 cup pesto and serving bowl of pasta, serves 8

Equipment:

small saucepan, flat spoon, blender, 4âquart pot

Ingredients:

Â¼
cup melted
Aunt Sandy's 10x
Cannabutter
Â½
cup fresh
cannabis leaves
(about 20 leaves)
4
large or 6 medium, finely
chopped garlic cloves
â
cup shredded Romano cheese
3
tablespoons pine nuts
2
teaspoons minced parsley
Â½
teaspoon salt
1
pound cooked pasta

Option:

Instead of fresh cannabis leaves, you can use the leaf mixture left over from making the
Aunt Sandy's 10x Cannabutter
to make the pesto. This mixture will still have a lot of residual active ingredients.

Classic
Cannabis Pesto

This is a rich and flavorful sensation. It can be made with residual plant material from my cannabutter formula. Nothing goes to waste.

INSTRUCTIONS:

â¢ Pound the cannabis leaves until smooth.

â¢ In a small saucepan, melt the cannabutter.

â¢ Add the cannabis leaves to the butter.

â¢ Put them in a blender and add the remaining ingredients.

â¢ Blend until smooth.

â¢ Serve warm over pasta. (You may want to add more cheese.)

Yield:

1 turkey, 12 cups of stuffing

Dizzy Bird Equipment:

Roasting pan with rack, basting brush, meat thermometer

Ingredients:

6
tablespoons melted
Aunt
Sandy's 10x Cannabutter
12
to 16 pound turkey

Dizzy
Bird
Turkey with Stuffing

My brother Al recomends this recipe to share with your friends and family as he did on his vacation at Burning Man.

INSTRUCTIONS:

â¢ Preheat oven to 325Â°.

â¢ Remove the turkey giblets and neck from the chest and neck cavities.

â¢ Loosely pack the body and neck cavities with stuffing (below) and skewer or sew the opening closed.

â¢ Brush the skin all over with 6 tablespoons of melted cannabutter.

â¢ Baste the turkey every 30 minutes with pan drippings.

â¢ Bake for 20 minutes per pound.

â¢ The Dizzy Bird is done when a thermometer in the thigh area registers 170Â°.

â¢ Remove the turkey to a platter and let rest for 20 minutes before carving.

Stuffing Equipment:

large skillet, meat thermometer, large bowl

Ingredients

1
cup
Aunt Sandy's 10x
Cannabutter
2
cups finely chopped onion
1
cup finely chopped celery
10
cups, lightly packed small
bread cubes for stuffing
Â½
cup fresh parsley, minced
1
tablespoon dried sage
1
tablespoon dried thyme
Â¾
teaspoon salt
Â½
teaspoon black pepper
Â¼
teaspoon nutmeg
â
teaspoon ground cloves
1
cup chicken stock

S
tuffing
for Dizzy Bird

INSTRUCTIONS:

â¢ In a large skillet, sautÃ© the cannabutter, onion and celery over a medium heat until the onion looks translucent, about 10 minutes.

â¢ Remove the skillet from heat and stir in the bread cubes, parsley, sage, thyme, salt, black pepper, nutmeg and cloves. Stir well.

â¢ Put the mixture in a large bowl.

â¢ Add 1 cup of chicken stock, a little at a time until the stuffing is moist but not too wet.

â¢ Spoon the stuffing into the turkey.

â¢ Stuffing is done when the turkey is done.

Yield:

8 servings (half sandwich each)

Equipment:

Frying pan with lid, spatula

Ingredients:

Â¼
cup
Aunt Sandy's 10x
Cannabutter
at room
temperature
8
slices French bread
3
tablespoons apricot jam
5
ounces Brie (or Camembert)

Option:

You can also make it with the traditional combos of ham & cheeseâor creamy Velveeta cheese and prosciuttoâor Fontina and sun dried tomatoesâor your favorite grilled cheese combo. Be creative and enjoy!

Gourmet Grilled Brie
Sandwiches with Apricot Jam

A cannabis twist on a delicious classic. There has never been such an easy and delicious way to take your medicine. Try it with a cup of tomato bisque soup.

INSTRUCTIONS:

â¢ Butter all bread slices on one side with cannabutter, placing them butter side down.

â¢ Spread half of the slices with apricot jam.

â¢ Remove rind from the brie, cutting while cold.

â¢ Spread room temperature brie on the other 4 slices.

â¢ Combine one apricot jam side with one side with the brie, butter side out. Repeat 3 more times to make 4 sandwiches.

â¢ Place the sandwiches in a preheated skillet, over medium heat.

â¢ Cover frying pan with lid so cheese melts.

â¢ Remove lid and turn sandwiches. Cook until they are golden brown on both sides.

â¢ Serve immediately.

1.
Spreading cannabutter on first bread side (apricot on second half)

2.
Spreading cannabutter on second sandwich side

3.
Flipping grilled cheese sandwich

Yield:

8 servings

Equipment:

large frying pan or pot with lid

Ingredients:

Â¾
cup
Aunt Sandy's 10x
Cannabutter
1
teaspoon
Sandy's 10x Hot
Sauce
(see page 64)
2
tablespoons olive oil
2
boneless, skinless chicken
breasts, cut into 1” chunks
Â½
pound Andouille sausage,
cooked, and thinly sliced
1
medium onion, chopped
2
large celery stalks, chopped
1
small bell pepper, seeded and
chopped
2
cloves garlic, peeled and
chopped
Â¼
teaspoon salt
â
teaspoon ground black pepper
1
teaspoon ground black pepper
1
cup canned, chopped tomatoes,
not drained
2
cups uncooked white rice
6
cups chicken broth
2
tablespoons Worcestershire
sauce

Jambalaya
a la Cannabis

After a family trip, I created this to remind me of the vibrant spirit that the people of New Orleans share with the world every Fat Tuesday.

INSTRUCTIONS:

â¢ Combine the olive oil and 2 tablespoons of the cannabutter in a large frying pan or pot over medium to high heat.

â¢ Add the chicken and cook through, about 5 minutes.

â¢ Reduce the heat to medium and stir in the sausage, onion, celery, bell pepper and garlic.

â¢ Sprinkle in the salt and pepper and continue to stir.

â¢ Continue to cook the mixture for 5 minutes, stirring occasionally.

â¢ Then stir in the chopped tomatoes and the uncooked rice.

â¢ Add the chicken broth and the rest of the butter and bring the ingredients to a boil.

â¢ Reduce heat to low and cover the pan.

â¢ Simmer the jambalaya until the rice is tender, about 30 minutes.