Cooking with Cannabis
MAKES 6 CUPS
-6 cups olive oil or canola oil
-1 ounce cannabis buds, finely ground, or 2 ounces trimmed leaf, dried and ground
1. In a double boiler, slowly heat oil on low heat for a few minutes until you begin to smell the oil’s aroma. Add the ground cannabis slowly, stirring until it is fully coated before adding more cannabis. Simmer on low heat for 45 minutes, stirring occasionally.
2. Remove the mixture from heat and allow it to cool before straining. Press the plant matter with the back of a spoon to wring all the oil out of it. Compost the leafy remains and save the oil in an airtight container in the refrigerator for up to 2 months.
T.H.C. Oil Recipe
MAKES ½ CUP
-½ cup (1 stick) salted butter*
-¼ ounce cannabis buds, finely ground *To make cannamargarine, simply substitute margarine for butter in this recipe.
1. Melt the butter on low heat in a saucepan. Add the ground buds, and simmer on low heat for 45 minutes, stirring frequently.
2. Strain the butter into a glass dish with a tight-fitting lid. Push the back of a spoon against the plant matter, and smash it against the strainer to squeeze out every drop of butter available. When you’re done, discard the plant matter.
3. Use your cannabutter immediately, or refrigerate or freeze until it is time to use. You can easily scale this recipe up for larger batches of cannabutter. 1 pound of butter (4 sticks) can absorb 1 ounce of cannabis, but you may want to simmer for up to 60 minutes.
Drizzle this cannabutter over freshly cooked pasta or popcorn for instant satisfaction. Reserve large batches in the fridge or freezer for use in recipes.
Note: For medical patients, I would recommend using 2 ounces of cannabis for each pound of butter, effectively making a double-strength cannabutter.
Guacamole is a healthy treat that everyone enjoys, and when you add a dash of THC Oil, you’ll really get the party started! Serve this dip with Mini Kind Veggie Burritos, or chow down with a bag of chips.
STONES 8 TO 10
4 ripe avocados, peeled and pits removed, one pit reserved
1 cucumber, peeled with seeds removed, diced
½ cup chopped green onions, white and green parts
2 cloves garlic, minced
½ cup THC Oil (see recipe)
1 jalapeño pepper
½ cup firmly packed cilantro, chopped
Juice of 2 limes
1 teaspoon salt
Combine all the ingredients in a food processor and mix until the texture is smooth. Keep the reserved avocado pit in the serving bowl with the guac, as it will help keep it fresh and prevent browning. Refrigerate any leftover guacamole in an airtight container with plastic wrap covering the surface. Use within 1 day.
MAKES 1 PIECRUST
½ cup Simple Cannabutter (see recipe), chilled and cut into small pieces
1¼ cups all-purpose flour
¼ cup ice water
1 egg white
1. Cut the cannabutter into the flour until the mixture takes on the texture of coarse crumbs. Using a food processor, if you have one, will make the job easier. Mix in the ice water, 1 tablespoon at a time, until the mixture forms a ball. Wrap the dough ball in plastic wrap and refrigerate it for at least 4 hours and as long as overnight.
2. When ready to use, preheat oven to 350°F.
3. Roll out the dough to form a 10½-inch round. Press the dough evenly into a pie pan.
4. Brush the crust with egg white, cover bottom of crust with a circle of aluminum foil, and bake for 5 minutes to prevent sogginess. Let cool and fill as desired.