The Cannabis Kitchen - Cooking With Cannabis

DrZiggy said:
'Herbed' Gyro w/ Canna-Tzatziki Sauce

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:thumb:
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Asparagus on a gyro?

I once ate something in Rome that looked like that - fresh artichoke instead of asparagus. They called it a pizza :)
 
Canna 5 cheese toasted Garlic Bread

Sunday afternoon weight gain snack with a punch. Decarbed bud below the cheeses, drizzled with canna olive oil and sprinkled with hemp seed hearts:

canna_cheese_garlic_bread.jpg
 
Did anyone happen to watch "The Kitchen" on food network today? Katie Lee did a slow cooker lasagna soup, and then put it into some oven proof crocks topped with cheeses and broiled it. It looked awesome! I have plans for this, and of course.....infused. My brother is going to eat this right up! (Hey, Rad...I'll adopt you as my brother :laugh:)

Slow-Cooker Lasagna Soup Recipe | Katie Lee | Food Network

I've made something similar to this in a pan, called "Sloppy Lasagna". But, broiling it with the cheese sounds heavenly.
 
Wow, Canna, this looks and sounds delish....I have a couple friends coming over in the near future to walk my pasture fencing with me, cut back brush, and restore the electricity so the horses won't escape....they have been in the round pen all winter. I was looking for a good crock pot recipe so I could feed us all afterwards with no muss or fuss....thanks for the recipe!

BTW, how much cannabis are you going to throw in?
 
Shawnee said:
Wow, Canna, this looks and sounds delish....I have a couple friends coming over in the near future to walk my pasture fencing with me, cut back brush, and restore the electricity so the horses won't escape....they have been in the round pen all winter. I was looking for a good crock pot recipe so I could feed us all afterwards with no muss or fuss....thanks for the recipe!

BTW, how much cannabis are you going to throw in?
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Last time I made a pasta sauce with decarbed ground cannabis in it, I winged it, I used a good rounded two tablespoons. That was a bit much for me, so this time I'm going to go with just one rounded tablespoon added just before it's done. I don't want it to cook in the "soup" all day. If I need more, I can always add another tsp. later. If it's ground up well, you won't even know it's there until it hits ya. :laugh: No different than using any other ground herb like basil etc.
Now, this is all dependent on the strain and amount of THC in your buds...of course. And the number of servings you are planning, this recipe says it makes 4 servings.
You can always add canna oil instead of the ground bud too. I found a recipe recently that was 4-6 servings and called for 2 TBLS. Canna Olive oil.

Ziggy, can you pop in here with an opinion on how much you would use? Or anyone else....:)
 
Let us know what brother dear has to say as well....
 
Shawnee said:
Let us know what brother dear has to say as well....
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Will do, I'll have to pick a Saturday so he won't drive if we get a little too happy 'wid it. :rofl:

This will be an opportunity to finally use some vintage glasbake bowls I have owned forever. They are retro colors (pastels) and have handles and glass lids. Might as well do a little retro decorating while I'm at it.......he'll enjoy that. :laugh:
 
Cannafan said:
Last time I made a pasta sauce with decarbed ground cannabis in it, I winged it, I used a good rounded two tablespoons. That was a bit much for me, so this time I'm going to go with just one rounded tablespoon added just before it's done. I don't want it to cook in the "soup" all day. If I need more, I can always add another tsp. later. If it's ground up well, you won't even know it's there until it hits ya. :laugh: No different than using any other ground herb like basil etc.
Now, this is all dependent on the strain and amount of THC in your buds...of course. And the number of servings you are planning, this recipe says it makes 4 servings.
You can always add canna oil instead of the ground bud too. I found a recipe recently that was 4-6 servings and called for 2 TBLS. Canna Olive oil.

Ziggy, can you pop in here with an opinion on how much you would use? Or anyone else....:)
Click to expand...

Its very dependent upon several variables :)

..strain, THC content(most use '20%' as 'high -average' ) person, etc

2TBL of decarb'd weed/4 servings may be too much for newb edible eaters..im not a newb, just say'n..;)

it will be way past dessert before it kicks in...:)
 
Thanks Ziggy. :)

Newb...or lightweight like me. :rofl: Although, I am finding that my tolerance is building a bit since I've been able to consume edibles regularly.

:circle-of-love:
 
DrZiggy said:
Its very dependent upon several variables :)

..strain, THC content(most use '20%' as 'high -average' ) person, etc

2TBL of decarb'd weed/4 servings may be too much for newb edible eaters..im not a newb, just say'n..;)

it will be way past dessert before it kicks in...:)
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Ziggs, would it matter when you added the decarbed cannabis? say I wanted to wait until the end to add it to my sauce... Would that effect the high in any way versus adding it in early?
 
TheRedDragon said:
Ziggs, would it matter when you added the decarbed cannabis? say I wanted to wait until the end to add it to my sauce... Would that effect the high in any way versus adding it in early?
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it might help curtail the herb taste, if you needed it to do that. other than that, no issues with late...i added extra to my Gyro like you would sprinkle oregano..

:)
 
Cannafan said:
Did anyone happen to watch "The Kitchen" on food network today? Katie Lee did a slow cooker lasagna soup, and then put it into some oven proof crocks topped with cheeses and broiled it. It looked awesome! I have plans for this, and of course.....infused. My brother is going to eat this right up! (Hey, Rad...I'll adopt you as my brother :laugh:)

Slow-Cooker Lasagna Soup Recipe | Katie Lee | Food Network

I've made something similar to this in a pan, called "Sloppy Lasagna". But, broiling it with the cheese sounds heavenly.
Click to expand...

Family sized meals are cooked to include my wife's dietary restrictions - Which is why tonights pulled pork leftovers were freshly annointed with BBQ sauce and rolled in a tortilla with mozarella cheeze - she is best avoiding any of that except the pulled pork - sigh.

I'll still be your brother :)



Cannafan said:
Will do, I'll have to pick a Saturday so he won't drive if we get a little too happy 'wid it. :rofl:

This will be an opportunity to finally use some vintage glasbake bowls I have owned forever. They are retro colors (pastels) and have handles and glass lids. Might as well do a little retro decorating while I'm at it.......he'll enjoy that. :laugh:
Click to expand...

I took a lesson from Frida Kahlo via the cookbook 'Frida's Fiesta' - Serve everyday meals in your best china - or something like that - which is why I am drinking a mudslide out of a Bohemian cut crystal highball glass next to a Wedgewood ashtray. Never save your vintage bowls for special occasions - use them any time there are no kids or sloppy drunks around !
 
Radogast said:
I took a lesson from Frida Kahlo via the cookbook 'Frida's Fiesta' - Serve everyday meals in your best china - or something like that - which is why I am drinking a mudslide out of a Bohemian cut crystal highball glass next to a Wedgewood ashtray. Never save your vintage bowls for special occasions - use them any time there are no kids or sloppy drunks around !
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Funny you should mention that....last summer my mom gifted me all of her Waterford crystal glasses of all shapes and sizes...that is all I have used since....I figured, why not? I only have the present moment and saving them for later makes no sense to me....so everyday is special at the Shawnee Ranch....
 
Shawnee said:
Funny you should mention that....last summer my mom gifted me all of her Waterford crystal glasses of all shapes and sizes...that is all I have used since....I figured, why not? I only have the present moment and saving them for later makes no sense to me....so everyday is special at the Shawnee Ranch....
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I thought of this when I read above..
If I Had My Life To Live Over by Erma Bombeck :rip:
If I Had My Life To Live Over by Erma Bombeck
 
The new Magical Butter machine now suggests clarifying the butter before adding it to the machine.

Has anyone done this? Does it make a better product, or what differences do you notice?

I love to use clarified butter in some things. Wouldn't mind doing this at all if it makes a noticeable difference in the outcome.

Thanks!
 
Shawnee said:
Funny you should mention that....last summer my mom gifted me all of her Waterford crystal glasses of all shapes and sizes...that is all I have used since....I figured, why not? I only have the present moment and saving them for later makes no sense to me....so everyday is special at the Shawnee Ranch....
Click to expand...

I have a set of tall fancy german beer glasses that I used to drink my beer in all the time. They're beautiful....and I think they made the beer taste better. :laugh:
 
Cannafan said:
The new Magical Butter machine now suggests clarifying the butter before adding it to the machine.

Has anyone done this? Does it make a better product, or what differences do you notice?

I love to use clarified butter in some things. Wouldn't mind doing this at all if it makes a noticeable difference in the outcome.

Thanks!
Click to expand...


the water/milk solids component, boils when above 212F; splatters, etc
-w/ MB2-when adding lecithin to regular butter without clarifying I've gotten almost a mayonnaise..
the lecithin emulsified the water and fat...like mayo :)

clarifying will also extend shelf life of the butter..:thumb:
 
Cannafan said:
I have a set of tall fancy german beer glasses that I used to drink my beer in all the time. They're beautiful....and I think they made the beer taste better. :laugh:
Click to expand...

different wine glasses (Riedel) are made for different wines..
riedel wine glasses - Google Search

they make a huge difference..

its all about the Terps.. :)
 
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