February 14, 2020
Happy Valentine's Day, my stoney lovers!
This week I went ALL OUT. This romantic and easy dinner for two (or 8), was made with infused olive oil at every turn. The best part is I made the oil in my Instant Pot. For the full instructions on the infusion method make sure to subscribe to my YouTube channel because that video is coming next week.
For my infused dinner for two, I made stuffed shells with tofu "ricotta", fresh mozzarella, and a nutty Parmigiano Reggiano. The sauce is an adaptation on a family recipe. For a salad, I tossed together some arugula, infused olive oil, a squeeze of lemon juice, and a sprinkle of the Parmigiano. And for dessert, I used that same infused olive oil to melt down some chocolate and cover a few strawberries.
If you're wondering why I made tofu "ricotta" and still used real cheese, it's because of farts. Sorry if that's TMI, but it is true.
For the stuffed shells recipe, I actually just grabbed this recipe from Bon Appetit but replaced the ricotta and the marinara with the following recipes.
Tofu Ricotta Recipe
Blend all of the ingredients in a food processor until broken up but not until it becomes a paste. It can also be done by hand or in a blender using a pulse setting.
Lo's Marinara, Small Batch
* Add these to taste. Start with 1/4 tsp and work your way up to what you like
In the form below, enter the approximate percentage of THC (or CBD) of your flower or concentrate. Then how many grams you're planning to use. Followed by the number of cups (or parts of cups) of oil or butter you're planning to infuse. Hit the "Calculate" button and see the approximate dosage per teaspoon and tablespoon.
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