October Recipes

(Thanks to Bubba for his assistance)

October is the mystery month—the month of change. Summer is gone and the year is approaching its end. Before us lay the hectic holidays and the uncertainty of what the New Year will bring. Perhaps more than the falling temperatures, this sense of change all around us is why October is also the month for comfort foods.  Here, then, are some simple enhanced recipes sure to soothe your nerves as autumn settles in.

Menu options:

Simple Cannabis Tea, Lompico Tea Cakes, Watercress & Herb Soup, Pork ‘N’ Beans, Chili con Cannabis.

SIMPLE CANNABIS TEA

1 cup prepared mint, green or white tea

2 tablespoons marijuana butter*

Milk and/or honey to taste (optional)

Brew the tea as directed. Add the marijuana butter to the hot liquid and let melt.  Add milk and/or honey. (Note: Since THC is fat-soluble, adding milk will enhance the medicinal effect.)

LOMPICO TEA CAKES

(Thanks to the Wo/Men’s Alliance for Medical Marijuana for this recipe)

½ pound marijuana butter*

1 tablespoon powdered sugar

2 teaspoons vanilla extract

2 teaspoons almond extract

1 cup finely chopped walnuts or pecans

1 ¾ cups sifted flour

Pinch of salt

Preheat oven to 300 degrees. Whip the powdered sugar into the butter until it turns a light sea-foam green. Whip in the vanilla, almond, and salt. Blend in the chopped nuts. Blend in the flour very lightly. Form the mixture into small balls (each about half the size of a ping-pong ball), and place on an ungreased cookie sheet. Bake for about 25 minutes or until lightly brown. Cool on a rack and roll in powdered sugar. Makes more than three dozen cookies.

WATERCRESS AND HERB SOUP

1 14-ounce can condensed beef broth

1 half-can (about 7 ounces) water

3 tablespoons chopped watercress

3 tablespoons chopped cannabis

3 tablespoons lemon juice

Combine all ingredients in a saucepan and bring to a boil over medium heat. Boil for two minutes, then remove from burner and allow liquid to cool for five minutes. Transfer to a container, loosely cover and refrigerate for three hours.  Reheat and serve. Serves two.

PORK ‘N’ BEANS

1 one pound, 13-ounce can of pork and beans

½ cup coarsely chopped cannabis

4 slices bacon

½ cup light molasses

½ teaspoon hickory salt

Preheat oven to 350 degrees. Combine all ingredients except the bacon in a casserole dish. Lay bacon slices on top (if desired, slice the bacon into bite-sized pieces and mix in with the ingredients). Bake uncovered for about 45 minutes. Serves about six.

CHILI CON CANNABIS

1 pound ground beef (or ground turkey)

1 medium bell pepper, coarsely chopped

3 minced garlic cloves

2 tablespoons chili powder

1 can (14 ounces) pinto or kidney beans, drained

1 can (14 ounces) diced tomatoes

1 coarsely chopped jalapeno pepper

1 coarsely chopped medium onion

1 tablespoon olive oil

1 cup coarsely chopped dried cannabis

Salt and pepper to taste

Brown the meat over medium heat, then remove it from the pan and set aside. Drain any fat from the pan. Heat the oil in the pan and add garlic and chili powder, stirring for 30 seconds. Add the onion, jalapeno and cannabis. Cook for four minutes, stirring constantly. Add bell pepper and cook an additional two minutes, stirring. Add the browned meat, tomatoes and beans and blend thoroughly. Cook for five minutes, stirring occasionally. Season to taste with salt and pepper.

*MARIJUANA BUTTER

2 sticks unsalted butter

1 ounce low- to medium-quality leaf marijuana

3 cups water

Bring water and butter to boil in a small pot. Place marijuana leaves in a separate sauce pan and cover with the butter/water mixture. Boil gently for about one hour.  Mash and stir frequently to make sure all THC is extracted from the leaves into the butter. Strain butter from leaves using a cheese cloth. Boil a cup of water and use it to rinse out every last drop of butter from the leaves. Be sure to squeeze the leaves well to get all the butter out. Put liquid in the refrigerator to cool. When the butter has solidified (usually after 45 minutes to 1 hour), pour off water. Keep butter refrigerated until needed.

Legal Disclaimer?Publishers of this publication are not making any representations with respect to the safety or legality of the use of medical marijuana. The recipes listed here are for general entertainment purposes only, and are intended for use only where medical marijuana is not a violation of state law. Edibles can vary in potency while a consumers’ weight, metabolism and eating habits may affect effectiveness and safety. Ingredient management is important when cooking with cannabis for proper dosage. Please consume responsibly and check with your doctor before consumption to make sure that it is safe to do so