Free Aunt Sandy's Medical Marijuana Cookbook by Sandy Moriarty

minutes before serving.

    Yield:
    6 servings
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    Equipment:
    large non-stick frying pan, whisk
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    Ingredients:
    Â½ cup melted Aunt Sandy’s 10x
Cannabutter
1 tablespoon canola oil
12 ounces skinless boneless
chicken breast, cut into 1-inch
pieces
½ teaspoon salt
2 cups green bell pepper, cut into
strips
2 tablespoons fresh lime juice
2 tablespoons red curry paste
1 teaspoon sugar
1 can (14-ounce) light coconut
milk
3 cups cooked long grain rice
Lime wedges
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    Option:
    If you want some more flavors, add golden raisins, frozen peas, shredded coconut, nuts, and/or dried cranberries.
Cannabis
Chicken Curry
    I love a good Thai dish. The condiment combinations allow for customizing the dish to one’s preference and make for a culinary adventure.
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    INSTRUCTIONS:
    â€¢ Heat a large nonstick frying pan over medium-high heat. Add oil to pan and swirl to coat.
    â€¢ Season the chicken evenly with salt.
    â€¢ Add chicken to pan and cook 6 minutes or until browned, turning once.
    â€¢ Then add the bell peppers and sauté another 6 minutes, stirring occasionally.
    â€¢ Remove chicken and peppers from the pan.
    â€¢ Combine the cannabutter, juice, soy sauce, curry paste, and sugar in a small bowl, stirring with a whisk.
    â€¢ Add juice mixture and coconut milk to the pan and bring to a boil.
    â€¢ Simmer about 12 minutes to slightly thicken the sauce.
    â€¢ Return the chicken and peppers to the pan (add options here) and cook 2 minutes or until heated thoroughly.
    â€¢ Serve over warm rice or try it with Green Rice (see page 94).
    â€¢ Garnish with lime wedges.

    Yield:
    10 servings
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    Equipment:
    large soup pot, steamer, soup tureen, ladle
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    Ingredients:
    Â½ cup Aunt Sandy’s 10x
Cannabutter
⅓ cup olive oil
3 large onions, chopped finely
4 cloves garlic, minced
2 cups dry white wine
½ cup chopped parsley
1½ teaspoons dried basil
1½ teaspoons oregano
¼ teaspoon cayenne pepper
1 can (12 ounces) tomato sauce
1 can (28 ounces) peeled
tomatoes, drained and
chopped
1 pound large raw shrimp,
shelled and de-veined
3 pounds fillet sea bass
3 pounds halibut or cod
1 pound scallops
2 dozen clams or mussels in
shell
2 pounds cracked crab in shell
Cioppino
    Cioppino is a San Francisco classic. This hearty seafood stew goes great with garlic bread and is sure to thrill the seafood lover in you.
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    INSTRUCTIONS:
    â€¢ Heat the oil in a large soup pot and sauté the onions for ten minutes.
    â€¢ Add the garlic, wine, parsley, basil, oregano, cayenne pepper, and cannabutter and stir. Simmer for 10 minutes over low heat.
    â€¢ Add the tomatoes and the tomato sauce. Continue simmering over low heat for 30 minutes.
    â€¢ Cut all fish into bite size pieces.
    â€¢ Stir and add the fish pieces, shrimp, and scallops to the pot and continue to simmer for another 30 minutes. You may need to add additional wine or a bit of water if the sauce gets too thick.
    â€¢ In a steamer, let the clams and mussels steam for 5–10 minutes until shells open. Discard any that do not open. Add just before serving.
    â€¢ Stir soup well and ladle into warmed bowls, leaving the clams and mussels in their shells.

    1. Breaking mushrooms apart
    2. Breaking crab legs apart
    3. Chopping fish into pieces
    4. Adding spices to Cioppino
    5. Ladling cooked Cioppino into bowls

    Yield:
    1 cup pesto and serving bowl of pasta, serves 8
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    Equipment:
    small saucepan, flat spoon, blender, 4–quart pot
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    Ingredients:
    Â¼ cup melted Aunt Sandy’s 10x
Cannabutter
½ cup fresh cannabis leaves
(about 20 leaves)
4 large or 6 medium, finely
chopped garlic cloves
⅓ cup shredded Romano cheese
3 tablespoons pine nuts
2 teaspoons minced parsley
½ teaspoon salt
1 pound cooked pasta
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    Option:
    Instead of fresh cannabis leaves, you can use the leaf mixture left over from making the Aunt Sandy’s 10x Cannabutter to make