The Art of Weed Butter
Page 7
Summer Squash Lasagna
Oh, lasagna! It’s such an easy dish…unless you’re one of those amazing Italian grandmothers who make all of their pastas from scratch. I think the only pasta I’ve ever tried to make from scratch was gnocchi. Though it was absolutely worth it, it took about 3 hours to make the entire dish. I mean, is it that serious? We’re living in the future where if you’re lucky enough, you can even cop a delicious, organic, locally-made, frozen lasagna. As you already know, I don’t judge about those things. So if you want to just grab one of them and brush 2 teaspoons of weed butter or cannabis-infused olive oil on top of it, do it! Note that the potency for this dish is measured without the Elevated Tomato Sauce.
Time: 1½ hours Potency per serving: 5 mg Yield: 6 servings
WHAT YOU’LL NEED
3 cups shredded mozzarella
½ cup grated Parmesan cheese
½ cup ricotta
1 egg
1 box (about 16 sheets) lasagna pasta
4 large cloves garlic, minced
2 medium zucchinis, sliced
1 red onion, finely sliced
¾ cup olive oil
1½ cups white wine
4 cups store-bought tomato sauce or Elevated Tomato Sauce (page 73)
2 teaspoons cannabis-infused olive oil
1 teaspoon herbs de Provence
salt and black pepper, to taste
WHAT TO DO
1. Preheat the oven to 350°F.
2. In a large bowl, mix cheeses, salt, pepper, and egg with a wooden spoon. Set aside.
3. In a separate bowl, let the pasta soak in hot water for 20 minutes.
4. In a medium saucepan over high heat, sauté garlic, zucchinis, onion, olive oil, and white wine for 5 to 10 minutes until liquid is reduced. Set aside.
5. In a lightly greased baking dish, first place layers of lasagna followed by tomato sauce, cheese mixture, and sautéed veggies. Continue and repeat this layering process, ending with lasagna pasta.
6. Brush cannabis-infused olive oil on the last layer of pasta, then add tomato sauce and cheese on top. Sprinkle herbs de Provence on top for color and taste.
7. Cover the lasagna with foil and bake in oven for 40 minutes, until bubbly. Remove the foil and bake for another 10 to 15 minutes until it reaches desired amount of crispy yummy cheesiness.
8. Let cool for 5 to 10 minutes before serving.
If using a frozen store-bought lasagna, follow oven reheating directions. Take out five minutes prior to finishing, evenly brush on weed olive oil, and place back in the oven for remaining minutes. Take out, let cool, and serve.
Chacahua Coconut Beans and Rice
You can’t tell from the photo, but there’s a lot of juiciness on that plate of beans and rice. I think bean juice should be used more as a sauce, or salsa, base more often. An ingenious technique in Mexican cuisine is to blend the beans and juice and use as a spread. This recipe is inspired by one of my favorite places in Mexico, Chacahua, nestled on a lagoon on the coast of Oaxaca—a land known for its exotic birds, glowing bioluminescence, and silent settlement of freed slaves. The people of Chacahua, like most freed African communities in the late twentieth century, settled in a remote location in hopes of curating a future of their own and avoiding scrutiny for being black in Mexico. I like to eat my beans and rice accompanied by lightly breaded white fish, but it’s flavorful enough to eat on its own.
Time: 3 hours Potency per serving: 5 to 7.5 mg Yield: 4 to 6 servings
WHAT YOU’LL NEED
For the beans
1½ cups black beans
2 bay leaves
3 cloves garlic, minced
1 medium onion, finely chopped
½ cup finely chopped cilantro
1 fresh serrano pepper, deseeded and minced
1 bell pepper, finely chopped
1 teaspoon fresh thyme leaves, or ½ teaspoon dried thyme
salt and black pepper, to taste
1 teaspoon cannabis-infused coconut oil
2 tablespoons extra-virgin olive oil
For the rice
1½ cups white rice
3 cups water
1 can coconut milk
1 teaspoon cannabis-infused coconut oil
salt, to taste
WHAT TO DO
1. In a large pot, add the beans, bay leaves, and enough water to cover the beans by an inch. Bring to a boil.
2. After 20 minutes, turn down to a strong and steady simmer and add the garlic, onion, cilantro, and serrano and bell peppers, thyme, salt, and pepper. Cook for about 3 hours, stirring and adding more water when necessary.
3. Within the last hour of cooking your beans, add the cannabis-infused coconut oil, olive oil.
4. Meanwhile, rinse the rice. Add the rice to a medium pot and top with the water. Bring to a boil.
5. Turn the heat to a low simmer and add the coconut milk, cannabis-infused coconut oil, and a few pinches of salt. Let cook for 15 to 20 minutes.
6. Serve by spooning beans over rice, or both on the side with fried chicken, fish, or grilled veggies.
Simple Ganja Grilled Asparagus
Other than what it does to your urine, asparagus is my all-time favorite green. It’s hearty, has a beautiful color, and is perfectly crunchy—if you don’t overcook it. Fun fact: Like the cannabis plant, asparagus plants also grow with sexual differences. As in, there are female and male plants. But most of the ones we eat are male.
Time: 10 minutes Potency per serving: 7.5 mg Yield: 4 servings
WHAT YOU’LL NEED
2 cloves garlic, chopped, optional
2 teaspoons cannabis-infused olive oil
3 tablespoons olive oil
1 bunch thin asparagus (about 40 spears)
WHAT TO DO
1. To a large saucepan over high heat, add the garlic, if using, and oils, and sauté until the garlic begins to look transparent.
2. Add the asparagus and cook for 4 to 5 minutes, turning over frequently, until cooked to desired tenderness.
Smooth and Savory Shrimp and Grits
Shrimp and grits seem much more difficult to make but it’s just sautéed shrimps in a sweet and savory tomato medley over grits. But do believe the hype, because it’s pretty damn delicious. If you don’t eat seafood or meat, swap out shrimp for cauliflower florets, bell peppers, and zucchini. If you’re feeling like you want to step up the meat action a notch, add spicy sausage for a complex and gratifying flavor. I started making this several years ago when I lived in Oakland, California, where there’s this divine place called Brown Sugar Kitchen. After making a reservation early enough to get a table, I ordered their shrimp and grits and would crave it every weekend thereafter. Like the frugal lady I am, I decided to try to make it myself one weekend. And it was easy! Years later, I thought it could be a nice stony Sunday brunch staple, and here we are today.
Time: 1 hour Potency per serving: 7.5 mg Yield: 4 servings
WHAT YOU’LL NEED
1½ pounds tiger shrimp, cleaned and deveined
1 teaspoon cayenne pepper
2 cups water
1 cup corn grits
½ cup milk, plus more as needed
¾ stick butter, divided
1 cup shredded sharp cheddar cheese
2 teaspoons cannabutter or cannabis-infused coconut oil
2 to 3 cloves garlic, chopped
½ red onion, chopped
1 cup cherry tomatoes
1 bunch of green onions, chopped
¼ cup white wine or rice wine vinegar
cilantro, for garnish
hot sauce, to serve
salt and black pepper, to taste
WHAT TO DO
1. In a medium bowl, mix the shrimp with cayenne, salt, and pepper.
2. In a saucepan, bring two cups of water to a soft boil and add the grits. Once boiling, lower the heat to a low simmer. Add salt, pepper, milk, and ½ stick of butter, and stir frequently. Sprinkle in shredded chee
se while continuing to stir to avoid clumping. Add more milk or water if necessary until grits come to a creamy yet thick consistency, about 10 minutes. Remove from heat and cover with lid.
3. To a sauté pan over high heat, add the cannabutter or cannabis-infused coconut oil along with the remaining butter. Add the garlic, red onion, tomatoes, and green onions, and sauté for about 10 minutes.
4. Add white wine or rice wine vinegar and gently smash the cherry tomatoes and garlic. Let cook for 2 to 3 minutes and add the shrimp. Turn up to a high heat and let the shrimp flash fry for about 1 minute on each side.
5. Once the shrimp turns pale pink, mix until the tomatoes, wine, and shrimp produce a nice thin sauce, 3 to 5 minutes.
6. Serve over grits, garnished with cilantro. Enjoy with a couple splashes of your favorite hot sauce.
Cannabis-Infused Mexican Street Corn (Esquites)
I know my Mexican friends are either going to laugh at or love this. Yet, alas, here is my new favorite weed-infused esquites. If you’ve ever visited Mexico or been anywhere with a large Mexican community, you already know about the street food. What I love the most about esquites is that it’s a snack that you can take with you on your way out for errands or coming back from errands to keep your hanger at bay—yes, hanger, that’s hunger and anger combined. This recipe is key for keeping your chill during those tightly scheduled days in the summer. Add it as a juicy and flavorful side for a Thanksgiving or a chill dinner with friends. Use a crumbly Mexican cheese like queso fresco, anejo, cotija, or manchego.
Time: 20 minutes Potency per serving: 3.75 mg Yield: 4 servings
WHAT YOU’LL NEED
3 cups corn (about 4 ears, shucked and kernels removed from cob)
¼ cup vegetable stock
1 teaspoon cannabutter
1 teaspoon butter
1 clove garlic, minced
1 teaspoon dried oregano
½ cup grated Mexican cheese, divided
½ serrano pepper, deseeded and finely chopped
cayenne pepper, to taste
squeeze of lime
1 heaping tablespoon mayonnaise, optional
salt and black pepper, to taste
cilantro, to garnish, optional
WHAT TO DO
1. Fill a large, steep-sided pan with 1 or 2 inches of water and bring to boil. Add the corn and let come up to boil again before reducing the heat to low. Cover the pan with a lid. Steam for about 10 minutes or until desired tenderness.
2. In a saucepan over medium heat, add vegetable stock, weed butter, regular butter, garlic, corn, oregano, if using, salt, pepper, and one quarter of the cheese. Let softly boil until some of the liquid reduces. Cook for about 5 to 10 minutes, stirring a couple times, being sure to not let all of the juices evaporate.
3. Serve with the remaining cheese, a couple dashes of cayenne, a squeeze of lime, and mayo, if using. Garnish with cilantro.
Mennlay’s Medicated Fried Plantains
One of the best treats growing up in a West African household are plantains. Here in Mexico they are called platanos maduros (which means ripe plantains). They are an international treat, found in Jamaica, Peru, East Africa, and even Southeast Asia. But my favorite way is the way my mother cooks them. You know plantains are ripe when they are almost black—that’s the type you need for this recipe.
Time: 20 minutes Potency: 5 mg Yield: 6 servings
WHAT YOU’LL NEED
4 ripe plantains
2 teaspoons cannabis-infused olive, coconut, canola, or vegetable oil
½ cup coconut oil or vegetable oil for frying
salt, to taste
crema, to serve
WHAT TO DO
1. Use a knife to slice the top and bottom end off each plantain, exposing the inside. Then slice the outer skin to easily peel back the plantain.
2. Once peeled, slice the plantains. I slice them at an angle to make the pieces a little larger. Feel free to slice to your preference.
3. In a large frying pan over medium to high heat, add your oils, making sure to mix the cannabis-infused oil evenly. Let the oils heat for about 1 minute.
4. Add each piece of plantain one by one so that they are not touching; sprinkle with salt. Turn over once golden, after about 5 to 10 minutes, and do the same for the next side. Remove to a paper towel or parchment paper until cool. Drizzle crema or put on the side for an optional dip.
Chapter Eight
Sweets
Nutty Pot Brownie Bars
Oh, the pot brownie. To many this is the most recognized, most classic edible. Can I tell you a little secret though? I’m not a huge chocolate fan. I know, I know! The truth is I just don’t crave chocolate. What do I crave? Gummy bears. Before you write me off as an indecent human being, hear this—what I do like in a chocolate bar or brownie is a little crunch. And I loveeeeee chocolate when it’s mixed with nuts or just about anything creamy. The cannabis-infused fat goes right into your favorite store-bought box of brownie mix, or you can mix it from scratch. With a nod to the original “Hashish Fudge” from Alice B. Toklas, this recipe calls for cashews to complement the earthy moisture from the weed butter, giving it a soft crunch.
Time: 45 minutes Potency per serving: 4.8 mg Yield: 12 servings
WHAT YOU’LL NEED
1 (18-ounce) box brownie mix
3 eggs
2 cups milk
2 heaping tablespoons sour cream
4 teaspoons cannabutter
½ cup cocoa nibs or a handful of chocolate chips, optional
½ cup cashews or nuts of choice, optional
WHAT TO DO
1. Preheat the oven to 350°F.
2. Take the ingredients out of the box and start by adding the dry ingredients together in one mixing bowl.
3. In another bowl, add the eggs, milk, sour cream, and cannabutter. Slowly add in the dry ingredients.
4. If using nuts, pulse in a blender or food processor for 2 seconds and sprinkle into the brownie mix. Gently fold in the nuts and cocoa nibs or chocolate chips, if using.
5. Butter a 9 × 9-inch square baking pan, then fill until about ¾ full. If using a shallow baking sheet, fill to the top. If you have leftover batter, fill little muffin cups for personal midnight snacks.
6. Place the brownies onto the oven’s middle rack and bake for 30 to 35 minutes. Test doneness by inserting a toothpick and checking to see if it comes out clean. Store at room temperature for up to 2 days. They can be refrigerated for 1 week or frozen for 1 month.
Rasta Mixed Berry Smoothie
For something sweet, but also healthy, try this berry smoothie. Blueberries are the superfood show-offs, while raspberries have ellagic acid, which is known to have anti-cancer properties. Strawberries contain loads of heart-healthy vitamin C. Blackberries, though tart, can boost the sweetness profile of your smoothie while pulling a double to support oral and brain health. With some coconut-infused weed oil, you really can’t get any better than this. Feel free to get creative with your smoothie by adding extras of your choice like chia seeds or hemp protein.
Time: 5 minutes Potency per serving: 7.5 mg Yield: 2 servings
WHAT YOU’LL NEED
1 cup coconut milk, water, or orange juice
1 teaspoon room-temperature cannabis-infused coconut oil
1 cup frozen berries of choice
WHAT TO DO
Add the liquid to a blender and start to pulse. Slowly add the coconut oil, then the frozen berries. Enjoy immediately.
I don’t buy frozen berries, I actually by them fresh from the tianguis (the native Mexican word for outdoor market). I eat some for a few days, then, before they get all weird and mushy and start to mold, I pop them in the freezer. Sometimes I cut up other fruits and put them all in there together to pull out and make a quick smoothie. It’s been a game changer.
Crunchy Canna Cobbler
Cobbler makes me feel cozy, fed, loved, hugged. I know it’s a lot to expect from food, but let’
s just say I don’t need a boyfriend or a lover—I need cobbler. I like mine extra crunchy so that when it’s topped with ice cream or whipped cream, the mix with the crunch is blissful oblivion. Some like to add steel-cut oatmeal into their crust, and you can too. You can do whatever you want, and if that’s having a relationship with cobbler, that’s okay too.
Time: 1 hour Potency per serving: 4.8 mg Yield: 12 servings
WHAT YOU’LL NEED
6 tart apples, peeled, cored, and sliced
1½ cups brown sugar, divided
1 teaspoon ground cinnamon
2 cups flour
2 teaspoons baking powder
2 eggs
1 stick butter, melted
4 teaspoons cannabutter, melted
salt, to taste
1 scoop ice cream or whipped cream, optional
WHAT TO DO
1. Preheat the oven to 350°F.
2. In a large mixing bowl, mix the apples, ½ cup of brown sugar, pinch of salt, and cinnamon with a wooden spoon until all apples are evenly coated. In another bowl, add flour, pinch of salt, baking powder, the remaining sugar, eggs, and melted butters until the mixture is moist yet thick and even.
3. Grease a glass baking dish. Layer with apples, then cover evenly with the crust. Sometimes I like to layer a few slices of apples on the top.
4. Bake for 45 minutes or until crispy and brown. Serve hot with scoop of ice cream or dollop of whipped cream.
Easy Banana Bread Muffins
If I’m ever grabbing a cup of coffee from a local shop, I tend to treat myself to one of those little banana bread muffins. I’m usually really hungry and just not really prepared for the day and need a snack before any hanger erupts. They’re so moist and you truly can’t go wrong with banana bread. That’s what these little muffins are to me, laced with some weed butter for extra chill vibes. Make enough for an entire week, or to share with your cranky coworkers.