Episode 32: Cannabis-infused Dinner for Two

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…

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

Ingredients:

  • 1- 14-ounce Block of Firm Tofu, drained but not pressed
  • 2 tablespoons of Infused Olive Oil
  • 1 clove Garlic (or 1 tsp of chopped garlic)
  • 2 teaspoons of Nutritional Yeast
  • Salt and Pepper to taste
  • Optional: fresh herbs like parsley or oregano

Method: 

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

Ingredients

  • 1 28-ounce can of Peeled San Marzano Tomatoes, prefer without basil but with is ok too
  • 1/4-1/2 diced Red Onion
  • 4 cloves of Garlic or 1 heaping tbs of Chopped Garlic
  • 2 tbs infused Olive Oil
  • 1-2 tbs Dried Oregano*
  • 1 tsp Red Pepper Flakes*
  • 1/4 tsp salt*

* Add these to taste. Start with 1/4 tsp and work your way up to what you like

Method

  1. Chop garlic and dice your onion. 
  2. Place sauce pot on stovetop and begin heating your oil over medium heat. Once oil gets a bit of a sheen to it, add your onions and allow to cook for about 1 minute. As the onions begin to look tender, add your garlic. Continue to saute until the onions begin to look like frosted glass. Lower heat to simmer or low. 
  3. Add in your full can of peeled tomatoes and begin adding your seasonings. The list above is more of a suggestion than hard and fast rules. So if you've never made a sauce like this before, I recommend adding your spices slowly until you find the right flavor for your tastes. 
  4. Cover sauce and simmer on low for 30 minutes to 3 hours. 
  5. Store in an airtight container and use within a week. 

January 24, 2020

It's been a while since I showed off a more nutritious cannabis infused treat. This week, I took the infused mayonnaise I made in episode 30 to create a sweet yet tart dressing that is perfect for almost any salad or as a condiment for a tomato, fresh basil and mozzarella sandwich. 

Let's get into it. 

Ingredients: 

  • 1 cup of Cannabis-infused mayonnaise
  • 1/4 cup plus 2 tablespoons of Maple syrup
  • 1/4 cup Balsamic Vinegar
  • 2 tablespoons Olive oil
  • 2 teaspoons Salt
  • Black pepper to taste

Tools

  • Measuring cups
  • Measuring spoons
  • Hand blender, food processor or whisk
  • Airtight container for storage

Method

  • Add all of the ingredients to a bowl or blender pitcher/cup
  • Blend until thoroughly incorporated
  • Store in the fridge in an airtight container 

Could homemade dressing be the easiest recipe? It might be. You can watch episode 31 now on Youtube or through the little window below. 

January 10, 2020

Mayonnaise is a pretty basic ingredient in a lot of dishes. I know it's commonly given a bad rep because it's bland but that just makes it a good vehicle for other flavors. Mayonnaise can be used as a base for a salad dressing, for dips, and of course it's great on a sandwich. It's also made mostly with oil which means it's perfect for infusing with cannabis. 

Ingredients:

  • 2 tablespoons of water
  • 1 tablespoon of white vinegar (your choice)
  • 1/2 teaspoon of salt
  • 2 egg yolks
  • 1 cup of neutral flavored oil (grapeseed is a good choice)
  • Cannabis

Tools: 

  • Measuring spoon
  • Measuring cup
  • Cheesecloth
  • Mesh Strainer
  • Heat safe glass jar and lid (like a canning jar/mason jar)
  • Food processor, blender, or hand mixer

Method:

  1. Preheat oven to 235 degrees fahrenheit
  2. Grind up cannabis and spread evenly on a lined baking sheet. 
  3. Bake cannabis for 30 minutes. 
  4. Measure a little over 1 cup of oil into your mason jar. Add the cannabis. Seal the jar (but not so tight you won't be able to open it later, it will tighten with the heat). Set the jar in a pot of water, making sure the water comes just past the level of the oil in the jar. Bring the water to a low boil for about an hour. 
  5. Strain the cannabis out through a strainer and cheese cloth. Squeeze out any excess oil. 
  6. Allow the oil to come to room temperature before proceeding. 
  7. Add water, vinegar, salt and egg yolks to the bowl of a food processor (or a blender). Pulse the food processor a few times to blend the mixture. 
  8. Turn on food processor and slowly begin pouring your infused oil through the top. You need to take this slow or the oil will not emulsify into the eggs. They do not want to mix. This will take about three minutes. 
  9. Continue blending until all the oil is thoroughly mixed. 
  10. Store in an airtight container (perhaps that mason jar you used to infuse the oil, just make sure you clean it first). 

January 3, 2020

If you've been around the blog or the channel since the beginning, you know I'm a pretty big fan of infusing cannabis into bacon fat. So when I happened to come across a recipe to infuse the bacon directly, you know I had to try it. The original recipe was on Cannadish, I believe, but I changed some of the instructions as I don't believe you have to cook it as low and as slow as they recommended. I was correct in this belief. 

For this recipe, I used 2 grams of whole cannabis flower, and 1 pound of bacon. The cannabis was about 20% THC, which means that each piece of bacon was around 50mg. Although, with the amount of drippings left over, it was probably more like 25mg. Good enough to have at breakfast without completely ruining me for the rest of the day. 

Ingredients

  • 1 lb of thick cut bacon
  • 2 grams of ground cannabis flower

Tools

  • Baking sheet

Method

  1. Decarboxylate your cannabis flower in the oven at 235 degrees fahrenheit for about 45 minutes. It should look a little brown like when you empty your dry flower vaporizer, and it should be dry. 
  2. Preheat oven to 300 degrees. Lay out bacon, evenly spaced, on a baking sheet. Evenlly sprinkle decarbed cannabis over the bacon. 
  3. Bake for about an hour, checking every 20 minutes or so that it is cooking evenly. Flip as needed. 
  4. Let cooked bacon drain over a rack or on paper towels. Strain leftover bacon grease on baking sheet into an airtight container to use in other recipes. 

If you're prepping the bacon in advance for breakfasts and what not, I recommend under cooking it a bit so that you can warm it up in a frying pan. 

December 20, 2019

I'm doing things a little different this week and not so much showing off a recipe as I am showing how to take any recipe from any cookbook or website and turn it into a delicious cannabis-infused treat. 

The recipe in question is from The Kitchenista's Holiday Cookbook, which I highly encourage you to purchase and try out some recipes. The mac and cheese recipe alone is worth the price of the entire book. This is not a sponsored post, I just really love this cookbook. I infused the Eggnog Bread Pudding with about 400mg of THC. I also made only a half batch of the bread pudding because I'm the only one who is eating it.  

It's actually pretty easy to infuse any old recipe once you have the basics down. For this recipe, I tried a new-to-me infusion method which takes just 15 minutes after decarbing. 

Method for the infusion: 

  1. Decarb you cannabis in an oven that has been preheated to 230 degrees fahrenheit. Lay it out in an even layer on a baking sheet and bake for about 30 minutes. 
  2. Melt butter in sauce pan over stove top. Use a thermometer to monitor the temperature. Once the butter reaches 200 degrees fahrenheit, add the decarbed cannabis to the butter. 
    • Optional: add an equal part of water to prevent the butter from burning or browning.
  3. Maintain the temperature at 200 degrees fahrenheit for 15 minutes. 
  4. Strain out flower material and store butter in an airtight container. 

In my opinion, this quick method did work well. However, it was hard to tell if this helped reduce the cannabis flavor in the dessert. Mainly because there was not a huge amount of butter in the recipe overall, and there were a few other spices and flavors that were a little more pungent than the small amount of kief I infused into the butter. 

Are you ready to blaze and graze? Get the complimentary recipe book now.

This free recipe books contains the perfect solutions for beating the munchies while still getting nutritious foods. Sweet and salty is the name of this game.