Cannabis-Infused Recipes: Comfort Food

November 01, 2016 | LaurieWolf

Easy chocolate pudding, roast chicken, and arugula salad.


Fall is the time for comfort food, and the local harvest brings foods that pair beautifully with the rustic earthy hint of Cannabis. The fall bounty is a perfect time to check out your local farmer’s market.


easy-chocolate-pudding-recipes.jpg1. In a medium saucepan over medium-low heat, whisk together milk and canna-butter until canna-butter is melted and milk is warmed.

2. In a large saucepan over medium heat, combine the sugar, cocoa, cornstarch and salt.

3.  Gradually stir the hot milk mixture into the dry ingredients, stirring constantly until smooth.

4. Allow the mixture to simmer gently until thickened. Remove from the heat and stir in the vanilla. Chill before serving.


arugula-salad-ingredients3.jpgA bacon vinaigrette is a great way to enhance a salad. The flavor enrobes the whole thing. So good, you can drizzle this dressing on fish or chicken. Bacon is so good.

1.  Cook the bacon until crisp and remove to paper towels to drain. 2.  Chop bacon and set aside. Do not clean the pan; you need that bacon fat!

3.   Heat the pan over medium heat and add the shallots and garlic and sauté for 2-3 minutes. Add the sugar and cook until it dissolves, a minute or 2.

4.  Scrape the contents of the pan into the blender along with the balsamic vinegar, orange juice, mustard and oils. Blend well.

5.  In a small bowl, toss the greens with the shrimp, onion, tomatoes and avocado. Add the dressing and toss again. Season with salt and pepper to taste.


roast-chicken-ingredients.jpgOnce I tasted the combination of chicken and smoked paprika, I was hooked. The earthy notes from the Cannabis and smoked paprika are also great together. So this chicken with paprika and Cannabis proves to be a fantastic combination.

1.  Place the chicken on your work surface. Rub with olive oil and season with salt and pepper all over. Place in a roasting pan.

2. Place half the carrot, onion and orange inside of the cavity and place the rest in the pan with the head of garlic.

3. Roast the chicken for 90 minutes, or until the juices from the thigh area run clear. Place the chicken on a serving plate.

4. Heat canna-butter in the pan on the stove over medium heat. When hot, add the flour, stirring constantly. After 2 minutes, add the chicken stock and smoked paprika and cook for 4-5 minutes, until the sauce thickens. 

5. Taste for salt and pepper. Pour into gravy boat or serving vessel of choice.

6. Carve the chicken into serving pieces.

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