POST CATEGORY: Recipes

Cannabis-Infused Recipes for the Holiday Season

December 04, 2016 | LaurieWolf

If you can, take some time this season to invite over a few friends and remember how fortunate we all are. Lucky to have a home and good company and beautiful food on our tables. Hopefully said food has been cooked with some wonderful cannabis, raising the bar even higher. Photos by Bruce Wolf.

save-me-soup.jpg

save-me-soup-ingredients-copy.jpgI have recently fallen in love with tofu. It’s strange; I swore it would never happen. Last week I made this soup and used extra-firm tofu instead of the meat. Quite good on a chilly, rainy night.

1. In a large soup pot, heat the canna-oil. Add the beef and sausage, sauté 7-9 minutes. Drain off fat. Add the caraway seeds, marjoram, peppers, carrots and onion and sauté for 10-12 minutes. Add the garlic and the cabbage, cover, and cook an additional 10 minutes.

2. Add 6 cups of water along with the tomatoes, raisins, paprika, salt and pepper. Simmer for about 45 minutes. Serves 6.


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chicken-panzanella-ingredients-copy.jpgMy favorite restaurant in Portland serves this chicken dish that I thought couldn’t get better. Then, I added Cannabis. Honestly it doesn’t make it taste better, but it’s fun.

1. Heat oven to 450. In a small pan, add one cup of olive oil and 12 cloves of garlic. Slowly confit the garlic till tender. In a skillet, pan sear the chicken pieces and place on a baking sheet until all pieces are seared.

2. Place in a 450 degree oven to roast. Cut up chunks of day-old bread and drizzle with olive oil and salt — about four cubes of bread per person. Place in oven to toast.

3.  Once chicken is cooked through, remove from pan and keep warm. Discard oil from pan, adding 1-2 tablespoons of canna-oil. Add 1/3 cup of pitted oil-cured black olives, the confit garlic and 4 cups of chicken stock. Scrape the bottom of the pan to get all the crust. Taste, add salt and pepper and chopped parsley. Remove toasted bread and place on plates.  Spoon the sauce over the warm croutons. Top with an arugula salad dressed with your favorite vinaigrette and warm roasted chicken. Done!


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salmon-in-foil-ingredients-copy.jpg1. Heat oven to 340. Cut either parchment or foil into 14-inch length. Place the salmon in the center of the foil. Repeat with all the pieces. Top each piece of salmon with chili powder, pepper, salt, peas and carrots.

2.  In a small bowl, combine the cilantro canna-butter and lime juice. Divide the butter mixture over the salmon. Top with the lime slices. Bring the edges of the foil up and crimp in a loose tent shape. Bake 15 minutes.

3.  Carefully open the packets. Discard the lime slices. Place on a plate and spoon the salsa over each portion. Serves 4.

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