The Cannabis Kitchen - Cooking With Cannabis

Surly not, 4 branches and five leaves, if you could get an effect from that we've found the most sustainable way of using mj, lol....
That taste sounds so nice BAR... Less earthy than butter... Taste would be like smelling widow, I'd imagine, mmmm....
 
Not that I could tell Sue but the properties in cannabis leaves are suppose to be good for us. I don't use much butter when cooking and as little oil as possible Grizz. We always try to eat healthy; no meat, just fish & poultry and easy with the salt. I've been cooking this way for years and my daughter grew up on eating like this.
While she was out of town this summer she was starving the first few days until her aunt called me to say she's not eating. After I explained that she doesn't eat beef nor pork & really doesn't care too much for fried food they started cooking more towards her liking or made side dishes for her. She's so polite that she would have kept playing with her food starving for 2wks saying I'm not that hungry. What's funny is her cousin is here with us now for two wks and can't believe how many ways we do chicken without deep-frying it. She loves my cooking & says I should open up a restaurant but this little girl sure loves some McDonald's hamburgers.
I've eaten more Filet-O-Fish, McChickens, & apple pies this week than I have in a year.
 
Okay Partner, you have made me head for the kitchen to cook some breakfast. Which I rarely do.
Keep posting pics ya'll and this weight loss of mine will no longer be a problem. :circle-of-love::circle-of-love:

I'll be saving those snipped off fan leaves, if anything just for the aroma as BAR did.
 
I believe that eating the plant material is good for us in ways they haven't discovered yet, just because they aren't looking. That's why I eat baked buds when I can. As a matter of fact I have one right here I've been eyeballing, and it think I'll..... Yep, popped it in my mouth. Won't be able to do that again for about two months. :straightface: Oh well, I'll always have the memory, and in about 20 minutes a sweet, sweet buzz going.
 
I've been cooking today....now I want all of you to imagine mixing in your decarbed cannabis or other cannibis choices to the fixins. Here's what hit the menu today, there is now no excuse for me to not find something to eat:

Twice baked potatoes with sour cream mixed in, shredded cheddar cheese, onions, and I lined the bottom of the potato shell with a little butter, bacon bits and cheese before refilling them with the potato filling. Makes eating the skin/shell much more inviting.

Oven Egg Omelets in 11 x 13" baking dishes, with shredded cheddar, bacon bits and onions mixed in. There is enough to make 2 1/2 dozen......

Ham Egg and Cheese English muffins, buttered, omelet slice, ham and a slice of cheese topping them. These are so easy, make them up ahead and just throw them in the nuker for about 30-40 seconds to heat. Very fast breakfast!

Sloppy Joes enough to freeze two containers of it and have 4 this week. I mix some Sweet Baby Rays barbecue sauce in my sloppy joes. YUM

Lasagna using the other half of the burger mix and added some spicy sausage to that, made my own italian sauce. It's in the oven now, enough to freeze about 5 meals of it for quick dinners.

Banana/Pineapple/Orange smoothies. I froze some sliced bananas and some pineapple juice made from fresh pineapple, and some orange juice mixed in, using portions for one or two smoothies at a time when I'm ready. The pulp left over from the pineapple was delicious chilled by the spoonfulls!

8 Submarine sandwiches to freeze and 4 to take to work this week. Main ingredients are Ham, Salami, cheddar/colby jack cheese. I don't put mayo or anything on them when freezing. Condiments don't freeze well, and makes the bread nasty soggy when thawing.

Mac N Cheese, cannot forget that!

Caramelized onions, just for toppers on "stuff".

Also on the late night snack menu for calorie count: Coco Puffs...I'm coo coo for them. And Raisin bran cereal.

Tuna Salad with onions, for toasted tuna sandwiches...or grilled tuna melts if time permits. These used to be a great quick late night snack for me.
 
The Lasagna is done! or...."Lanya" as my Son used to call it when very little.

Topped and filled inside with good ol' Mozzarella and fresh grated Parmigiano-Reggiano, meat sauce and a little ricotta:

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I couldn't wait, just had to stuff one in my tum:

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OK, here's an easy one. Bought 1/2 bushel of clams today and what I always do on clam night is double the fun. After we do the steamed clams we take some of the shells and make stuffed clams.

Simplest recipe... Take any boxed stuffing mix... add minced clams from the can, minced garlic, parsley and basil leaf flakes... and season to your personal liking... Fill the shells with the stuffing... Bake.

I made two batches of stuffing, one for the girls and one for me. Mines was easy on the parsley & basil and made up the difference with ground buds from my grinder.

Next time I'll have to definitely go easy on the bud! Too high right now... :lot-o-toke:


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B A R said:
OK, here's an easy one. Bought 1/2 bushel of clams today and what I always do on clam night is double the fun. After we do the steamed clams we take some of the shells and make stuffed clams.

Simplest recipe... Take any boxed stuffing mix... add minced clams from the can, minced garlic, parsley and basil leaf flakes... and season to your personal liking... Fill the shells with the stuffing... Bake.

I made two batches of stuffing, one for the girls and one for me. Mines was easy on the parsley & basil and made up the difference with ground buds from my grinder.

Next time I'll have to definitely go easy on the bud! Too high right now... :lot-o-toke:


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Click to expand...

Do you do food-a-grams? I would order some of that!

:circle-of-love:
 
B A R said:
OK, here's an easy one. Bought 1/2 bushel of clams today and what I always do on clam night is double the fun. After we do the steamed clams we take some of the shells and make stuffed clams.

Simplest recipe... Take any boxed stuffing mix... add minced clams from the can, minced garlic, parsley and basil leaf flakes... and season to your personal liking... Fill the shells with the stuffing... Bake.

I made two batches of stuffing, one for the girls and one for me. Mines was easy on the parsley & basil and made up the difference with ground buds from my grinder.

Next time I'll have to definitely go easy on the bud! Too high right now... :lot-o-toke:


IMG_00015324.jpg
Click to expand...

You keep doing that BAR. :laughtwo: Delicious recipe. I need to try that, sans shells, since I have none.

Canna, I can no longer say it's difficult to cook for one. I have a tiny freezer, but I should be capable of adjusting and eating well. And use plenty of decarbed buds. :cheesygrinsmiley:

You guys are inspirational.
 
Since hemp is a cannabis sativa, stop by the hemp section. I am adding hemp sprout recipes there as I sort through my back log of photographed projects and try to remember what it was that I did. My Bacon Hemp Fu Young can be fried with cannabutter for more THC or CBD depending on the strain used to make the cannabutter. Hemp sprouts add extra protein, fiber, enzymes, amino acids, vitamins, and trace amounts of CBD and myrcene.

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Already posted in my Hemp Sprout recipe thread.

:green_heart:

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Working on getting high energy smoothies up like Purple. The raw, juiced hemp sprouts add an energy boost to fruit smoothies which is great for people like me who suffer from auto-immune disorders that cause severe fatigue.​
 
I share these high CBD oatmeal, peanut butter shortbread cookies with my elderly chihuahua. I will be making more high cbd cannabutter again to make other edibles.
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:yummy:​

Meanwhile, I grew more hemp sprouts and fixed me sandwiches in my Hemp Sprout kitchen:
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Cannabelle said:
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WOW Cannabelle! That looks so delicious... A new twist to the bean sprout sandwich. You have to try it on Rye.
Do you do mustard & vinegar or go mayo? I like them both ways.
 
B A R said:
WOW Cannabelle! That looks so delicious... A new twist to the bean sprout sandwich. You have to try it on Rye.
Do you do mustard & vinegar or go mayo? I like them both ways.
Click to expand...

I'm using mayo in the tuna and egg spread. I aged the hemp sprouts a day longer and exposed them to a grow light for about 90 minutes to add a little more green for a trace amount of CBD and a tinge of mustard taste. The younger sprouts that haven't had the time to leaf out taste more like red clover sprouts. When you allow hemp sprouts to green out a little and produce chlorophyll and trace amounts of CBD, the sprouts get slightly spicy with a mild hint of mustard.

The mild hint of hemp mustard taste would probably taste amazing with pastrami on rye.

I only had honey wheat bread at the time. I want to grab some pocket pita for vegan salad sandwich next shopping run.
 
Have you tried it without the tuna salad? Bean sprout sandwiches are popular here in the health food delis; there such a light but tasty summer lunch with lettuce, onion, and pickles. Where do you get hemp seeds from?
 
Tuna and egg is my favorite sandwich. It's a Hawaiian/Asian thing. We love tuna and eggs. Not a big fan of pickles unless I make Japanese veggies with rice vinegar. My favorite vegan sandwich with hemp sprouts is the Elvis. I may make me an Elvis later today after I start some Japanese veggies to make hemp sushi.

This wonderful, multipurpose food, medicine, and fabrication plant is not legal in most states as viable seed. Hemp is still on Schedule 1 as a dangerous drug. I also grow a small amount of hemp. I'm using a higher CBD strain from France but will be getting some German seed for crossbreeding with high CBD medical cannabis. Sending a PM.
 
You and I could dine together anytime Cannabelle.
 
Damn, I sure wish I could get ahold of some hemp sprouts around here, or something to grow hemp sprouts. LOL

It's illegal here, the only hemp seeds we can purchase are the ones that they treat to not sprout.
I'm checking a couple of 420 Mag sponsors today.


That sandwich looks Delicious Cannabelle!

:circle-of-love:
 
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