March 2012 Cooking With KimCooking, Featured — By NUG Magazine on March 15, 2012 at 1:30 pm
Written by Canna Chef Kim, the REAL Mother Earth Co-op â™¥ Serving San Diego MMJ patients since 2005 â™¥ Cannabis Cooking with Kim
Many communities across the country celebrate St. Patrick’s Day with parades, festivals, and wearing green. In fact, St. Patrick’s Day parades are an American innovation. The first parade honoring St. Patrick’s Day occurred in Boston in 1762. Over the years, parades and other celebrations on St. Patrick’s Day became a way for Irish immigrants to remember their roots.
Much of St. Patrick’s life is clouded by legend; there are some generally agreed-upon facts. Most historians agree that he was born in Scotland or Wales around 370 A.D. and that his given name was Maewyn Succat. His parents, Calpurnius and Conchessa, were Romans living in Britain.
As a teenager, Maewyn was kidnapped and sold into slavery in Ireland, where he worked as a shepherd. It was during that time he began to have religious visions and dreams. In one dream, he was shown a way to escape from Ireland â€” by going to the coast and getting on a ship. After a perilous journey of hundreds of miles, he arrived at the coast and discovered a ship bound to Britain.Â Â He journeyed to France where he entered a monastery and began studying for the priesthood. At this time he changed his name to Patrick (meaning “father of his people” in Latin).Â Â It was only after finding his true spiritual self that Patrick felt he could answer the call to return to Ireland to “care and labor for the salvation of others.” He returned as a bishop around 432 A.D., traveled throughout Ireland spreading the word of God, and built churches and schools.
Patrick’s humility, engaging personality, and knowledge of the social structure in Ireland helped his mission succeed. Eventually, he made his headquarters at Armagh (in present-day Northern Ireland). By the time of his death on March 17, between 461 A.D. and 490 A.D., Ireland was almost entirely Christian. St. Patrick is Ireland’s patron saint.Â In Ireland, St. Patrick’s Day is a national and religious holiday.Â All stores and offices are closed, but restaurants remain open. Many people attend church and offer special prayers. The holiday falls during Lent, a period when eating meat is forbidden, but the ban is lifted on St. Patrick’s Day and families enjoy special meals with traditional Irish food.
This month we have some Irish foods with our own medicinal twist on them!
Some of the following recipes are taken from Mother Earth Co-opâ€™s â€œSpecial Medicinal Recipes â€“ A Medical Cannabis Cookbook.â€Â Canna Chef Kim Â© 2008 Cookbook available at finer co-ops, collectiveâ€™s and physicianâ€™s offices or on line at www.motherearthcoop.com/products
GREEN GINGER BUD LEMONADE
2 cups honey
4 cups lemon juice (fresh)
4 qts water
2 tbsp cannabis (finely ground)
5 tbsp ginger root (fresh sliced)
2 medium lemons (fresh sliced)
In a large saucepan combine honey, water and ginger root. Heat to boiling, stirring occasionally. Remove from heat. Stir in lemon juice and cannabis.Â Cool 15 minutes. Remove ginger. Place almost all lemon slices in lemonade, reserving a few for garnish. Refrigerate lemonade at least one hour, or until chilled. Serve over ice and garnish with lemon slices.
VEGETATIVE CHEESY SOUP
3 tbsp cannabutter *
1 (15-oz.) can creamed corn
(10-oz.) potatoes (peeled diced)
1 1/2 cups corn kernels
3 stalks celery
1 1/2 cups mixed vegetables
1 small onion (chopped)
1 cup sharp Cheddar cheese
2 tbsp all purpose flour
4 sprigs parsley
1 1/4 tsp thyme
1 tsp hot pepper sauce
4 cups vegetable broth
Melt cannabutter *(see recipe) in heavy large pot over medium heat, add; potato, celery, onion, and thyme. SautÃ© 5 minutes. Sprinkle flour over; stir 1 minute. Gradually mix in vegetable broth. Add creamed corn, corn, and vegetables, bring soup to boil. Reduce heat to medium low, cover; simmer until potatoes are tender, about 20 minutes. Remove from heat. Add grated cheese, stir until melted and smooth. Mix in hot pepper sauce; season to taste with salt and pepper. Ladle soup into bowls; sprinkle with chopped parsley. Makes 8 special servings.
SUPER SILVER SPINACH & NUTTY MOZZARELLA
2 cups nuts (toasted)
1/4 cup cannaoil *
3/4 tsp seasoned salt
3 tbsp cannabutter or oil *
1 1/2 cups all purpose flour
1 large onion (chopped)
1 large egg
2 small shallots (chopped)
1 tbsp milk
3 cloves garlic (chopped)
1 lb Mozzarella cheese (diced)
1/4 cup rice wine vinegar
1/8 tsp black pepper
1 tbsp honey
1/4 cup extra virgin olive oil
8 cups fresh spinach
In a food processor or blender finely chop pecans. Add 1/2 teaspoon seasoned salt, 1/2 cup of the flour to form a coarse meal. Set aside. In a shallow bowl, combine remaining 1 cup flour with remaining 1/4 teaspoon seasoned salt. Set aside. For egg wash; whisk egg, milk together in another shallow bowl, set aside. Season both sides of cheese slices with salt and pepper. Dredge each slice in the flour, tapping off any excess, dip each slice in egg wash, allowing excess to drip off. Dredge slices in pecan meal to coat both sides. Set aside for several minutes to allow coating to “set”. In a medium saucepan, heat 1 tablespoon of cannaoil, over low heat. Add onions, cook, stirring until caramelize, 10 to 13 minutes. Add shallots, garlic and cook, stirring for 1 minute. Whisk in; olive oil, cannaoil *(see recipe), vinegar, honey and season with salt and black pepper. Remove from heat. Set aside. In a large frying pan over low heat, heat remaining cannaoil. Pan fry cheese until crust is golden, 1 to 2 minutes, on each side. Drain on paper towels. Toss spinach with caramelized onion/honey dressing, season with salt and pepper, if desired. Makes 4 curative servings.
Note: Use any kind of nuts such as; almonds, pecans, walnuts or any combination. Divide greens into 4 equal portions in the center of 4 salad plates. Arrange 2 slices of cheese around greens on each plate.
PANAMA RED CABBAGE & APPLES
1 small red cabbage
1/2 cup grapes (seedless)
2 small apples Granny Smith (sliced)
1 large onion (finely chopped)
2 tbsp brown sugar
4 tbsp cannabutter *
1/3 cup red wine
3/4 tsp white vinegar
3/4 tsp flour
1 tbsp flour
Shred cabbage; cook covered in small amount of boiling salted water for 5 to
8 minutes. Pare and slice apples. Add vinegar to preserve the color. Drain and reserve 1 cup of liquid. Place layer of cabbage in greased baking dish. Combine grapes cut in halves, apples, onion, sugar and salt. Arrange in alternate layers with cabbage, making top layer cabbage. Add cabbage liquid and wine. Dabble with melted cannabutter *(see recipe). Cover and bake at 375Â° F (190Â° C) degrees for 1 hour. Shake flour evenly over top and mix lightly with fork and bake 15 minutes longer.
Note: Nutritious meal when served with brown rice and salad. Assists patients
in digestion, sleep, relief of nausea and pain.
CRAZY IRISH CORNBEEF & CABBAGE
8Â thin wedges cabbage
1Â medium onion (cut in wedges)
2Â lb. small red potatoes
2Â tbsp prepared horseradish
1/2Â cup sour cream
4 tbsp of cannabis (finely ground)
2Â teaspoons Dijon mustard
1/4Â cup mayonnaise
2Â cups apple juice
1 1/2Â cups fresh baby carrots
1Â (2 lb) corned beef brisket with seasoning
Place potatoes, carrots and onion in 5 to 6 1/2-quart slow cooker. Top with corned beef brisket; sprinkle with contents of seasoning packet. Add apple juice and enough water to just cover brisket. Cover; cook on low setting for 10 to 12 hours. About 40 minutes before serving, remove beef from slow cooker; place on serving platter and cover to keep warm. Add cabbage wedges to vegetables and broth in slow cooker. Increase heat setting to high; cover and cook an additional 30 to 35 minutes or until cabbage is crisp-tender. Meanwhile, in small bowl, combine all horseradish sauce ingredients; mix well.
NOTE: To serve, cut corned beef across grain into thin slices. With slotted spoon, remove vegetables from slow cooker. Serve corned beef and vegetables with sauce.
IRISH FROSTED & BAKED BROWNIES
1 (8-oz.) pkg cream cheese
1 cup cannabutter *(softened)
1/2 cup brown sugar
1/4 tsp kief
1/4 cup sugar
2/3 cups all purpose flour
3 large eggs
1/2 tsp baking powder
2 cup chocolate chips (semisweet)
1/4 tsp salt
1 cup pecans (chopped)
Preheat oven to 350Â° F (180Â° C) degrees. Grease a square baking pan.Â Combine cream cheese with sugar, in a mixing bowl and beat until fluffy. Add 1 egg and beat until smooth. Stir 1 cup chocolate chips and pecans into cream cheese mixture, set aside. In mixing bowl, combine cannabutter *(see recipe) with remaining cup of chocolate chips and cook in microwave for 1 or 2 minutes, stir until just melted and blended together. Stir in remaining 1/4 cup sugar and 2 eggs with the chocolate mixture. Mix thoroughly; pour 1/2 of the mixture into prepared baking pan. Spread cream cheese mixture over chocolate layer. Top with remaining chocolate mixture. Using a knife, swirl top chocolate layer into cream cheese to make a marble pattern. BAKE for 25 to 30 minutes, or until top is crinkled and edges pull away from sides of the pan. Cool thoroughly. Cool 45 minutes or until completely cooled.
IRISH FROSTED FROSTING
1/2Â cup cannabutter * (softened)
1/2Â tsp vanilla
2Â cups powdered sugar
2Â to 3 teaspoons milk
3Â tbsp Irish cream liqueur
1Â oz. semisweet chocolate (chopped)
1Â teaspoon cannabutter *
Beat 1/2 cup cannabutter in small bowl until light and fluffy. Beat in all remaining frosting ingredients, adding enough milk for desired spreading consistency. Spread over cooled brownies.
Place glaze ingredients in small microwave-safe bowl. Microwave on HIGH for 30 seconds; stir until melted and smooth. Drizzle over frosted brownies. Refrigerate 30 minutes or until firm. Cut into bars.Â Cut into 13 to 16 squares. Store in the refrigerator or freeze.
Note: Chocolate brownies marbled with cheesecake makes fabulous medicinal squares – easy & elegant! This is one of our most requested secret recipes.
RELIEF FOR SHINGLES & WOUNDS
6 drops St. John’s Wort oil
2 drops cannabis tincture
300 milligrams St. John’s Wort capsules
6 drops holy oil *
For shingles: pour a few drops of both oils directly on the sore or on a piece of cotton and dab on to the effected area with shingles every few hours. Applied to the skin, oily preparations of St John’s Wort and the holy oil have antibacterial and anti-inflammatory properties. Although it seems to have no effect on viruses, it does provide relief from pain of shingles. Also an anti-inflammatory which can speed healing of wounds and bruises. For depression, the standard typical dosage is 300 milligrams of St. John’s Wort taken 3 times a day. The extract is obtainable in capsule, tablet, and liquid form. WARNING: DO NOT USE if you are taking medications for HIV. Always check with your doctors before trying any alternative program, herb or vitamins. The herb is known to interfere with at least one HIV drug named Crixivan and may reduce effect of others, including: Agenerase, Fortovase, Invirase, Norvir, and Viracept. St. John’s Wort should also be avoided by people taking Neoral, a drug used to keep transplant patients from rejecting their new organs. It can inhibit the drug’s life saving effect.
Note: St John’s Wort oil combined with holy oil can be used as an effective massage oil for the relief of; sciatica, arthritis and back pain, breast pain, especially after radiation treatments. May cause photosensitivity, be cautious in the sun. Remember to always check with your doctor before trying any alternative medicine.
“KIEF” is an age old way of extracting trichomes from plant material. Kief is the product derived from the kiefing process. Kiefing is a method in which you rub dry trim, buds and small leaves with crystals on them over a silk screen. The THC glands will form a powder that comes through the screen, then used in cooking or for smoking. It is usually a pale green to light brown dependant on the strain of the cannabis. Kief powder that is pressed together is called hash.
Note: Kief boxes are sold at some smoke shops and are easier to work with than the silk screens. In a kief box, the screen is above the collection drawer allowing the THC glands to pass through the screen, into the collection drawer. This makes it easy and compact, for the average user to collect the kief and use for smoking or cooking.
* CannaoilÂ Â is any high quality food grade oil such as coconut oil, hempseed oil, olive oil, canola oil that has been infused with high grade medical cannabis.
* Cannabutter is dairy butter that has been infused with high grade medical cannabis.
The recipes for cannaoil and cannabutter can be found in the first copy of Nug Magazine or online at www.MotherEarthCoOp.com
Wishing you a hempy journey to a healthier you!
Peace, Love & GratitudeÂ Â Â