Free Aunt Sandy's Medical Marijuana Cookbook by Sandy Moriarty Page B
Authors: Sandy Moriarty
Flipping grilled cheese sandwich
Yield:
8 servings
Â
Equipment:
large frying pan or pot with lid
Â
Ingredients:
¾ cup Aunt Sandyâs 10x
Cannabutter
1 teaspoon Sandyâs 10x Hot
Sauce (see page 64)
2 tablespoons olive oil
2 boneless, skinless chicken
breasts, cut into 1â chunks
½ pound Andouille sausage,
cooked, and thinly sliced
1 medium onion, chopped
2 large celery stalks, chopped
1 small bell pepper, seeded and
chopped
2 cloves garlic, peeled and
chopped
¼ teaspoon salt
â teaspoon ground black pepper
1 teaspoon ground black pepper
1 cup canned, chopped tomatoes,
not drained
2 cups uncooked white rice
6 cups chicken broth
2 tablespoons Worcestershire
sauce
Jambalaya a la Cannabis
After a family trip, I created this to remind me of the vibrant spirit that the people of New Orleans share with the world every Fat Tuesday.
Â
INSTRUCTIONS:
⢠Combine the olive oil and 2 tablespoons of the cannabutter in a large frying pan or pot over medium to high heat.
⢠Add the chicken and cook through, about 5 minutes.
⢠Reduce the heat to medium and stir in the sausage, onion, celery, bell pepper and garlic.
⢠Sprinkle in the salt and pepper and continue to stir.
⢠Continue to cook the mixture for 5 minutes, stirring occasionally.
⢠Then stir in the chopped tomatoes and the uncooked rice.
⢠Add the chicken broth and the rest of the butter and bring the ingredients to a boil.
⢠Reduce heat to low and cover the pan.
⢠Simmer the jambalaya until the rice is tender, about 30 minutes.
⢠Finish with the Worcestershire and Aunt Sandyâs hot sauce, stirring them in.
⢠Serve warm.
Chapter 10
Sides
A main dish always is better with a trusty sidekick. These easy and versatile sides will really tie the meal together. If cooking as a side to other cannabis dishes, be aware of the cumulative effect of the medicine. You can always make them without marijuana if need be. Either way, these sides are sure to make your meal into an event. These are some of my favorite leftovers, as well. Adding a cannabis side to any dinner makes it a fabulous and functional experience.
Â
If you want larger portions or seconds, consider reducing the cannabutter dosage.
Yield:
2 cups
Â
Equipment:
small pot
Â
Ingredients:
2 tablespoons Aunt Sandyâs
10x Cannabutter
1 cup water
1 cup rice
2 cloves garlic, minced
1 teaspoon parsley
Green
Rice
A dish that resembles cannabis in color and flavor as the rice takes on all aspects of the cannabis that will compliment any entree.
Â
INSTRUCTIONS:
⢠Cook the rice with all the ingredients for as long as the package suggests.
⢠Serve as side dish.
Yield:
12 servings
Â
Equipment:
13 by 9-inch glass baking dish, saucepan
Â
Ingredients:
¼ cup Aunt Sandyâs 10x
Cannabutter
1 teaspoon oil
5 large potatoes, peeled and
sliced
2 medium onions, chopped
thinly
½ cup flour
2 cups milk
Scalloped
Potatoes
This is a buttery, creamy side dish that perfectly complements any meat dish, such as ham, roast beef, or chicken.
Â
INSTRUCTIONS:
⢠Heat oven to 350°.
⢠Spray 13 by 9-inch glass baking dish with oil to create crispy edges.
⢠Layer one third of the potatoes in baking dish and sprinkle with one third of the chopped onions.
⢠Keep layering until the dish is full.
⢠To make the sauce (also called béchamel) melt the cannabutter in a medium saucepan until it hot.
⢠Add flour slowly stirring constantly until blended.
⢠Continue to cook over medium to low heat, stirring constantly until flour and butter blend to form a brown color.
⢠Add milk slowly, whisking the whole time until it is a smooth, slightly thickened texture.
⢠Pour over the potato and onion mixture.
⢠Cover with plastic wrap; then cover with tin foil.
⢠Bake for 80 minutes until golden
Yield:
8 servings
Â
Equipment:
large frying pan or pot with lid
Â
Ingredients:
¾ cup Aunt Sandyâs 10x
Cannabutter
1 teaspoon Sandyâs 10x Hot
Sauce (see page 64)
2 tablespoons olive oil
2 boneless, skinless chicken
breasts, cut into 1â chunks
½ pound Andouille sausage,
cooked, and thinly sliced
1 medium onion, chopped
2 large celery stalks, chopped
1 small bell pepper, seeded and
chopped
2 cloves garlic, peeled and
chopped
¼ teaspoon salt
â teaspoon ground black pepper
1 teaspoon ground black pepper
1 cup canned, chopped tomatoes,
not drained
2 cups uncooked white rice
6 cups chicken broth
2 tablespoons Worcestershire
sauce
Jambalaya a la Cannabis
After a family trip, I created this to remind me of the vibrant spirit that the people of New Orleans share with the world every Fat Tuesday.
Â
INSTRUCTIONS:
⢠Combine the olive oil and 2 tablespoons of the cannabutter in a large frying pan or pot over medium to high heat.
⢠Add the chicken and cook through, about 5 minutes.
⢠Reduce the heat to medium and stir in the sausage, onion, celery, bell pepper and garlic.
⢠Sprinkle in the salt and pepper and continue to stir.
⢠Continue to cook the mixture for 5 minutes, stirring occasionally.
⢠Then stir in the chopped tomatoes and the uncooked rice.
⢠Add the chicken broth and the rest of the butter and bring the ingredients to a boil.
⢠Reduce heat to low and cover the pan.
⢠Simmer the jambalaya until the rice is tender, about 30 minutes.
⢠Finish with the Worcestershire and Aunt Sandyâs hot sauce, stirring them in.
⢠Serve warm.
Chapter 10
Sides
A main dish always is better with a trusty sidekick. These easy and versatile sides will really tie the meal together. If cooking as a side to other cannabis dishes, be aware of the cumulative effect of the medicine. You can always make them without marijuana if need be. Either way, these sides are sure to make your meal into an event. These are some of my favorite leftovers, as well. Adding a cannabis side to any dinner makes it a fabulous and functional experience.
Â
If you want larger portions or seconds, consider reducing the cannabutter dosage.
Yield:
2 cups
Â
Equipment:
small pot
Â
Ingredients:
2 tablespoons Aunt Sandyâs
10x Cannabutter
1 cup water
1 cup rice
2 cloves garlic, minced
1 teaspoon parsley
Green
Rice
A dish that resembles cannabis in color and flavor as the rice takes on all aspects of the cannabis that will compliment any entree.
Â
INSTRUCTIONS:
⢠Cook the rice with all the ingredients for as long as the package suggests.
⢠Serve as side dish.
Yield:
12 servings
Â
Equipment:
13 by 9-inch glass baking dish, saucepan
Â
Ingredients:
¼ cup Aunt Sandyâs 10x
Cannabutter
1 teaspoon oil
5 large potatoes, peeled and
sliced
2 medium onions, chopped
thinly
½ cup flour
2 cups milk
Scalloped
Potatoes
This is a buttery, creamy side dish that perfectly complements any meat dish, such as ham, roast beef, or chicken.
Â
INSTRUCTIONS:
⢠Heat oven to 350°.
⢠Spray 13 by 9-inch glass baking dish with oil to create crispy edges.
⢠Layer one third of the potatoes in baking dish and sprinkle with one third of the chopped onions.
⢠Keep layering until the dish is full.
⢠To make the sauce (also called béchamel) melt the cannabutter in a medium saucepan until it hot.
⢠Add flour slowly stirring constantly until blended.
⢠Continue to cook over medium to low heat, stirring constantly until flour and butter blend to form a brown color.
⢠Add milk slowly, whisking the whole time until it is a smooth, slightly thickened texture.
⢠Pour over the potato and onion mixture.
⢠Cover with plastic wrap; then cover with tin foil.
⢠Bake for 80 minutes until golden
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