[QueenMAB418]

Panzanella salad

4 large tomatoes, chopped
4 cucumbers, peeled and chopped
4 red onions, chopped
2 cups of red wine vinegar
1 cup of extra virgin olive oil (Feel free to infuse this w/the MM a month earlier but use..with...caution!)
1 cup of chopped, fresh basil
1 cup of chopped, fresh Cannabis (preferably a lemon or skunk type)
1 cup of chopped, fresh parsley
2 cloves of fresh, smashed garlic
Salt and fresh ground black & white pepper to taste
make your favorite pot croûtons cubes of stale bread (day old) tossed in melted & strained pot butter lightly, bake on cookie sheet on wax paper for 20-25 min til crunchy as you like at 250*F.

Mix all ingredients except croûtons in a large bowl. Refrigerate for several hours. Toss in the croûtons and serve with ground black pepper.
~~~~~~~~~~~~~~~~~~~~~~

Canni-Pesto

3/4 cup of chopped, fresh Cannabis (preferably a lemonish or skunk type)
3/4 cup of chopped, fresh parsley
1/2 cup of chopped, fresh basil
1/2 cup of olive oil to start, add more if desired
1/2 cup of grated parmesan or romano cheese
2 large garlic cloves, crushed
3 T of chopped pine nuts
1 T of lemon juice
Dash of white pepper to taste

Heat oil, add and saute' Cannabis on low for 5-20 minutes. Remove from heat let cool, strain if desired, and add all remaining ingredients. I recommend you leave it in! Let stand for at least an hour. Suggestion, Boil 1 pound of your favorite pasta & pour over, use it as a dip, spread it on pita, or simply eat it off your fingers, remembering to clean up every bit of oil! Serves 4, optimistically, keeps well too!


QM~

PS More Recipes to come....

[QueenMAB418]

ok, I'm going to post each one seperately, hope that makes these easier to find!

Thanks WT admin!

QM~:smile2:

[7leafclover]

in the panzanella salad, shouldnt you also infuse your oil with the cannabis before adding it to the greens, like in the pesto...? raw cannabis couldnt have much of an effect with out activating the psychoactive properties through applied heat, and then thc/cbd/cbn content can be suspended in oil, liquor, butter, etc... and 1 cup of mj is roughly a 1/4 oz. minimum, so im sure thats plenty, but i like to make sure im getting all the benefit from it possible. maybe it was just an oversight. anyhoo, the salad recipe does look really good, and i love to make pesto myself as well. not usually tainted, but just to snack on

[QueenMAB418]

@

Originally Posted by 7leafclover

in the panzanella salad, shouldn't you also infuse your oil with the cannabis before adding it to the greens, like in the pesto...?

Yes, I would absolutely. I did miss that. However I do know people who eat bud raw, or nearly raw, so it's possible it's meant that way, umm I do know that the pine nuts have fat too.

Originally Posted by 7leafclover

raw cannabis couldn't have much of an effect with out activating the psychoactive properties through applied heat,

I have gotten serious buzzes from raw MM myself.

Originally Posted by 7leafclover

and then thc/cbd/cbn content

I'm sorry, I got the first abbreviation, but what are the next 2?

Originally Posted by 7leafclover

can be suspended in oil, liquor, butter, etc... and 1 cup of mj is roughly a 1/4 oz. minimum,

Actually to get a Cup of Mj would take at least an Oz depending on how you prep it. An 8th, (toasted and powdered down for most cooking recipes, not like these salad or pesto ones where the nugs are a feature) is like, 3 tablespoons if you are lucky. 16 Tablespoons to the cup...

Originally Posted by 7leafclover

so im sure thats plenty, but i like to make sure im getting all the benefit from it possible.

AMEN, SISTAH/BROTHER!

Originally Posted by 7leafclover

maybe it was just an oversight. anyhoo, the salad recipe does look really good, and i love to make pesto myself as well. not usually tainted, but just to snack on

I love pesto too.

I emphasize that I haven't tried all these recipes, so please, like any cook, tinker, tweak and mix and match and fold and toast and what ever, LOL that works for you. That's part of what being a cook is all about! Thanks 7leafclover, good point!

Best
QM~
PS Posting more recipes soon today, had a "morning" full of arthritis pain but the firecrackers (recipe to follow, ) are reallllllly helping & soon I can type better. :)

[QueenMAB418]

Revised & hopefully simplicity made apparent. I Do go on though, sometimes...

I got inspired today ....EUREKA!! Here we go, with pics. That I cannot get in order and read 2-1-4-3. So the 3rd pic is the finished product. :)

This is a fun, quick and easy recipe, you can have some ready (They Keep WELL.) for a bout of insomnia (use a SATIVA if you want a sleep effect) or keeping you awake pain, or for arthritis pain, they really help! No refrigeration needed, the spreads bake up & set very well at room temp., and the crackers stay crisp too. Please pardon the cook's swollen hands, arthritis is a P.I.T.A.

Oven at 250*F
Ingredients. (Nothing used here contained any high fructose corn syrup).
Saltines &/or Nilla Wafers &/or Graham Crackers
Note: Cinnamon Graham crackers have cinnamon, a vasodilator which will help our active compounds to hit your bloodstream faster! If you use Nilla wafers, allow 2 sandwiches for a dose if you are tolerant as they are smaller. You can always eat another half if the pain is too bad. If you like cinnamon, then sprinkle some in the sandwich before you bake it.

WARNING: A cream cheese ez bake MMJ blend is also in the offing here at Mab's Soul Kitchen!

Peanut Butter/Nut butter (At some health food stores you can get custom nut butters, almond, cashew, so go a hunting and find YOUR nut butter!)
and honey if you like *(Highly recommended on top of the peanut/nut butter.) You just want it creamy, not chunky.

or...

Nutella (A yummy hi fat Chocolate Hazelnut spread in the PB or luxury foods or cracker Aisle)

Note: both of these spreads will nearly wipe out the pot flavor and will not smell of MMJ while baking, while rendering a light aftertaste.

When working with this MMJ flour, Salmon Creek, a heavy indica strain, I didn't get any gritty anything cause of the flour prep.

This means that it really tastes good and that it's got as close to 100% of it's effectives in there as I can manage.


Magic Ingredient:
I had about 7 grams of Salmon Creek which I turned into about 2 or 3 T (not quite an 8th of a cup, so I reduced it on a scale of 4 to 1 basically) finely ground MMJ Flour. (Made from the "God Hairs" I had gotten - just the pure hairs and trichs - which I then carefully dried (so nice that some de-oxy-carbolation took place to make for a better taste, and also the other active THC compounds in the MMJ were now even more concentrated! ((Thank You 7LeafClover for teaching me that!!))).

And I then powdered this Salmon Creek bag o' trichs in that baby blue mini cuisinart you see there, it's cloudy cause the inside is covered with KIF!! The mini is a great size for working with 8th's and 1/4s when cooking, btw. Result: a wonderful reddish kif laden MMJ Flour.

You will want Wax Paper and a plate & wax paper to go on the cookie sheet for oven. This makes clean up a breeze.

STEP/PIC TWO
While preheating oven to 250*F, please put about 2-3 tablespoons or so nutella or peanut butter (see pix) on a deep bowled spoon or a small bowl made of glass so you can see what you are mixing. (OK, I just like glass mixing bowls). Make a depression and mix this spread with about a teaspoon of MMF Flour.

You can work more in, but remember this flour is already Very concentrated, and about to be made more so by your cooking. Please remember that you can get too much of a good thing, and it's a MMJ foul to waste the sacred herb of healing. wouldn't recommend more than a 1/4 of buds for this, or you'll be on cloud where the hell am I?. I am still thinking that a gram - 1.5 g a dose is a good starting point.

Mix it up well and then {plz see PIC ONE} (no they are not in order) spread on crackers. Make them into 2 sided sandwiches unless really thick, and don't forget to put some honey on the peanut butter ones, it's a great taste addition.

Make them generous and set it on the wax paper covered cookie sheet.{Pic 4} When you are done mixing and matching peanut butter and chocolates on your crackers and have your set number of sandwiches, slide into preheated 250*F oven for 20-25 minutes and then remove. Cool and watch for hot inner substances! {Pic 3}

I'd advise one at at time, wait an hour and see...but do not drive once you have eaten one. Why?

If you look closely, you can see it in the saltines holes in the finished crackers - a lovely green tinge cooking up through the baked peanut butter oil that says, "High!" Hopefully I have succeeded in making less MMJ into more effective sleep and pain aids. This is my goal.

Thanks!
QM!~

[QueenMAB418]

Bhang - the Classic recipe

This may seem to be a lot for a drink, but was made as an offering to the Hindu god Shiva. Shiva is one of the oldest Gods of the Hindu pantheon and among the Hindu trinity of Brahma, Vishnu and Shiva he represents destruction and creation, the eternal cycle. It is said that he is asleep and when he wakes, the Party starts, so to speak...well if he drank this, I can see why he's asleep. You will want a thermometer to ensure the milk doesn't boil.

2 cups water
1 ounce Cannabis (fresh leaves and flowers preferred)
4 cups warm milk (Not low or no fat milk!)
2 tablespoons blanched and finely chopped almonds
1/8 teaspoon ground garam masala (a mixture of 1 part ground cloves, 2 parts ground cinnamon, and 1 part ground cardamom, available at any Indian store and many groceries.)
1/4 teaspoon powdered ginger
1/2 to 1 teaspoon rosewater
1 cup sugar

Bring water to a boil and pour into a teapot. Remove all stems/seeds from the Cannabis. Put the Cannabis into teapot and cover. Let it brew for roughly 7 minutes. strain the Cannabis through a piece of muslin cloth (cheesecloth will do), collect the water. Take the Cannabis and squeeze the remaining liquid into the liquid you just boiled. Place the Cannabis into a mortar and add 2 teaspoons of warm milk.

Slowly but firmly grind the Cannabis and milk together. Gather up the Cannabis and squeeze out as much milk as you can. Repeat this process until you've used about .5 cup of milk (4 or 5 times). Collect all the milk that was extracted and put into a bowl. Add the chopped almonds and some more warm milk.

Grind this in the mortar until a fine paste is formed. Squeeze this paste and collect the extract as before.

Repeat a few times until all that is left is some fibers and nut meal, discard residue.

Combine all liquids that were collected including the water the Cannabis was brewed in.

If you want the true India taste, add this to the garam masala, dried ginger, and rosewater. (If you cannot handle the spice, then don't add the garam masala & ginger, but don't offer it to Shiva and don't call it bhang!) Add the sugar and remaining milk. Muddle together until sugar is dissolved and spices are distributed nicely - Chill or drink warm but serve & think cosmic thoughts whilst enjoying!.

~QM

[QueenMAB418]

Hope this one helps some questions I am getting, I am going over each recipe and ensuring that there is a way to ensure medicinal benefits are not wasted. That is why this is taking longer than my glib thread title stated :blush:

I hope to come up with these 25+ recipes for foods and then take a break, posting 5 or so recipes a day. Please let me know if these are working for you, what amounts of MM you used and effects? I am collecting the info for when my asthma makes me totally unable to smoke anymore (Sure wish I'd bought a volcano when I was working, but funny thing how the sicknesses took over the schedule) so your input is much appreciated!

And now, Tips on Cooking with Cannabis:

How do I use Cannabis in my favorite recipes?

To me, most strains of marijuana can provide a wonderful tasting, secret ingredient to “kick it up a notch,” as Emeril would say. While the plants are still alive, I love to taste the plants' leaves to gauge the residual levels of nutrients within the plant tissue and to determine the amount of working time necessary to improve the flavor, and to plan "Ohhh, this goes in that", etc. The culinary uses of Cannabis are practically endless, but there are a few pointers I'd like to offer you:

Storing and using cannabutter or canna-oil (I don't recommend Canola Oil/Rapeseed Oil for any use at all, please google it, it's nasty imho) is an excellent way to introduce more THC into your diet without drastically altering the original recipe’s flavor.

If you are using low-grade leaves or other sour tasting material, it is preferable to soak it overnight in water to dissolve some nasty compounds.

Do not use lemony, skunky or other pungent strains in sweet dessert recipes. They are much better suited for appetizers, main and side dishes.

Do not use sweet and fruity strains in recipes that lack any other similarly sweet ingredients or your final results will taste dramatically different.

Do not overdose your recipes. Try not to dramatically change the balance of the listed ingredients. Two grams of good pot per serving is plenty.

Try to avoid high heat levels or long extended periods of cooking after you add your “secret ingredient”. This will help maintain flavor and potency.

Best,
QM~

[BabyBoomer]

Thank you so much for all your help. I wanted to ask you about the soaking . . . .

If you are using low-grade leaves or other sour tasting material, it is preferable to soak it overnight in water to dissolve some nasty compounds.

So soaking the leaf material will not disturb any of the thc?

I'm so clueless about this, I thought if I even rinsed it, all the potency would be harmed.

I really appreciate you taking the time to post these for us. I know your hands are hurting and this is a struggle for you. Please take care of yourself.

Hugs,

Boomer



.

[QueenMAB418]

Want to make something luxuriant, sinful, effective and, of course, chocolatey? Try this! French Chocolate Cannabis Pots De Creme!

French Chocolate Cannabis Pots De Creme

(aka Chocolate Cannibis Custard Creme)
(6 servings) STUFF YOU NEED/finicky notes for this and all my future dessert cannabis cookery recipes:

You will need either 6 small (6 ounce, no more!) lidded porcelain Custard pots *with* lids (this is how this dish gets its name), or 6 four or six ounce Pyrex oven proof bowls or ramekins (available at HomeGoods, Target, I strongly recommend Pyrex. If you can get something with a lip on it, even better) Six oz. size is ok if you only wanna make 4, but please ensure that no one is driving!

Also; Foil, several clean glass bowls, (plastic is ok only if it's never had tomato sauce or oil or vinegar in it.**) 9 x 12 pan (glass or metal is ok, glass preferred tho for reasons of ease) for water bath in oven. Measuring cups and spoons, fine mesh sieve or tripled cheesecloth and... clean and dry whisk and several rubber scrapers.
-->semi-rant on
**Why am I so fussy about these wood/plastics/rubber scrapers?
Basically, please don't use wooden utensils that are not seasoned (PM me if you want to know more, this is going to be long as it is!), rubber scrapers or plastic anything that's ever had tomato sauce or vinegar or oils in it, as these get into the bowl/utensil (especially older tupperware!) and color/flavor the plastic/rubber/wood and thus the ingredients..and thus they really shouldn't be used for baking.

If it has a smell/color, and it's plastic/rubber scraper or wood, please don't use it with dessert (actually, any) ingredients. Why? Well, to be blunt; You have a stick or bowl full of germs there if it has a smell/color and that is not what you want. Plus it could transfer flavor, oil or soap and then we've wasted a lot of expensive materials.

There are some new hi-temp acrylics with metal handles, made for cooking and not for melting or transferring flavors, I use those and get great results. The spoon bowls are bright blue or red and the handle is oval and smooth. Good bend on the bowl so it's a good scraper too. Brand is Tovolo. Ok, enough about scrapers. /rant

For baking, get some glass bowls. Metal can react with ingredients, aluminum is bad for you and will really flip out on baking powder or vinegar...I just told you why plastic/wood/rubber can be or is questionable, so there we are and that should do it, so here we go~(whew!) You can find nice old pyrex at Goodwill or garage sales sometimes!

Don't be afraid, this just looks complicated, try it and you will be making more by the weekend like a pro!

Notes:
Your mass to mix here is less than 4 cups total, so you do not need huge bowls to mix in, and if you use them you may end up chasing your custard around, or other things that you don't want to lose, y'know? Match your mass to mix to the mixing bowl, always.

Best if you have a chilled glass bowl and chilled beaters to make the whipped cream, pre-heated oven, eggs & sugars & such pre-measured and set out to come to room temp, clear a shelf for room in the fridge & freezer,set the oven racks, prep your pans for the water bath (aka La Bain de Marie) and measure your foil/wax paper ahead of time, etc.

Please, plan ahead and get the best ingredients you can! You'll be glad you did! NOTE: This is a Very Rich European Style Custard, and like all baked custards, for health reasons, *must* chill thoroughly. And go organic if you can, Eggland Eggs are awesome!

Ok, here we go! Note: If you do not have a oven thermometer, you should get one unless you have a new nifty digital convection oven. Considering the subject matter (Do Not Cook From The Computer or Living Room!!), a digital timer with a clip you can wear on your apron would be another 12$ well spent too!! So put on that apron, here we finally go:
ACTUAL RECIPE BEGINS HERE
Preheat oven to 325*F Cooking time 35 to 45 minutes. Chill Time 3 Hours.
Assemble:
6 Large egg yolks (save whites for something else)
1/2 c. white sugar
1/4 c. semi sweet chocolate, chopped or chips
1/4 c. unsweetened cocoa
2 cups real half and half or whole milk
1 teaspoon Vanilla Extract
Enough scalding hot tap water to come up to the sides of the cups in the oven.
1/4 (buds)-1/2 oz chopped trim (very fine) or ground sweet leaf buds or sweet trim - I recommend 1/2 c. of the ground MM flour see above post for recipe!
makes:
24 oz. Magic custard

Whisk just until blended the 6 egg yolks with the half cup sugar & cocoa. Easier if you blend/sift the 2 dry ingredients first, then whisk in egg yolks.
Stirring constantly, bring to a slow simmer on low heat in a small saucepan the 2 cups half & half or whole milk.Blend in 2 ounces chopped or chipped semi sweet chocolate, keep whisking and do not let scorch!! Add all the powdered 1/4-1/2 C. MM flour to hot milk here and whisk as needed to remove lumps. and keep whisking til smooth!

Next, remove from heat and *gradually* whisk the hot milk into the egg yolk mixture. Strain through the fine mesh sieve into a bowl or large measuring cup with a pouring lip. Skim off ANY foam with a clean teaspoon. Stir in 1 teaspoon vanilla.

Pour mixture into 6 Four Oz ramekins of actual Pots De Creme Cups. Put lid on cups or seal each ramekin with tight fitting foil to prevent a skin from forming. Work quickly here! Use a small measuring cup to transfer the custard, or a ladle. Wipe off any on the sides, you don't want to burn any.

Bake in a pan of water, (this is the Bain De Marie I referred to), place your 4 or 6 pots in a 9 x 12 glass casserole pan, - the cups must not touch each other or the sides OR the bottom.

You can also use a roasting pan. In the bottom of your pan, place a rack that fits, or cover the pan bottom with a dishtowel or several thicknesses of paper toweling and then pour in (CAREFULLY) the scalding hot water up to the point where the water is 1/2 to 2/3rds of the way up the sides of the custard dishes.

Some chefs prefer to place the pots in the pan, place that on the oven rack and then add the water. What is important is that the pots are secure and not touching ANYTHING, and that the Hot water bath is in a pan secure enough to prevent the splashing of ANY water into the cups or on you!

This is why a glass pan is a great idea - you can see the level of the water and make sure it's ok at all times. Have a rack ready to get it out of the oven on a cool counter.

Bake till set but still quivery in the center, when the cups are shaken slightly but NOT set! These bake quickly, 35 - 45 minutes. Remove carefully from hot water bath. Let set covered for at least 30 minutes, then refrigerate at least 3 hours before serving. Do not uncover until serving. If using Pot De Creme Cups, serve with lids on. Feel free to drizzle with Golden Syrup or raspberries and coils of dark chocolate and whipped cream!

That's all for today, this is my piece de resistance for the day!~MAN do my arthritis hands hurt as Boomer puts it!

Love,
QM~

Note: When working with melting chocolate, be aware that just one DROP or 2 of water in there will cause the chocolate to lock up and form unsalvageable lumps...so stay away from water when melting chocolate, keep that double boiler on LOW as steam = drips = water...

[QueenMAB418]

Originally Posted by BabyBoomer

Thank you so much for all your help. I wanted to ask you about the soaking . . . .

So soaking the leaf material will not disturb any of the thc?

I'm so clueless about this, I thought if I even rinsed it, all the potency would be harmed.

Boomer, Nope, THC is a Hydro(water)Phobic(hating) molecule, so water won't bother it at all. As an example, when someone uses a water pipe, all the THC that will be "lost" is lost at that first hit, and it is miniscule. After that, it's smooth sailing. Rinsing/soaking will take longer, but that will remove some nasty taste from low quality MM. I wouldn't recommend it for high quality MM! :) Let me know if I can be of any other help please!

I really appreciate you taking the time to post these for us. I know your hands are hurting and this is a struggle for you. Please take care of yourself.

Hugs,

Boomer

I am very happy to help and give something back, I just hope that these do help someone!

Best Regards & Hugs
~QM

[M_AD1234]

A post from hempcultivation.com, thought I would post it here because I love brownies and have used this recipe 2x to make them. I have even added some Honey oil :slaugh: made the brownies quite medicating . Look forward to trying some of the other recipes posted!!! Eating medication helps me more than vaporizing , but vaporizing helps more with pain and discomfort in my back so I do both now . Enjoy !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!



KarmasPayment's Perfect Cannabutter

WHAT YOU NEED
2 Sticks of Margarine
1 Box of Brownies
1 Cheese Cloth package (available at all supermarkets)
1 Plant material or Buds
2 Large cooking Pot's
1 Egg
1 Strainer
1 Bag of M&M's (optional)

***The Basic Principle***
For this method we are going to use water. There is no sauting of the green. That method can lead to burning off THC and most importantly makes the taste unbearable.

STEP 1
-Take the large cooking pot and fill with water and bring to a boil. Look at the amount of scraps/buds you have. I find you generally won't need much more then 8-12 cups of water. But the amount of water really doesn't matter... Too much is better then too little.

STEP 2
-Once the water is boiling add your 2 sticks of margarine. For the purpose of cooking I have come to the conclusion that margarine is superior to butter.

STEP 3
-Now you can add your plant scraps/buds. I only use plant scraps so it is hard for me to say just how many buds you would add. I would make an estimation. Try it with a quarter first, then add more if potency isn't what you would like.

STEP 4
-Turn the temperature to a low boil and put a lid half on to allow the water to evaporate.

STEP 5
-This is the best step. Simply mix around the solution every 15 minutes. Smoke a bow while you wait. Let it boil till most of the water is gone. I find the approximate time at 1-1.5 hrs. However, I have let it go as long as 4 before.

STEP 6
-Remove the pot from the stove and allow it to cool off for a little while, so the mixture isn't too hot.

STEP 7
-Get the other pot and put the strainer on top of the 2nd pot. Drape the cheesecloth over the strainer.

STEP 8
-Pour the mixture onto the cheesecloth slowly. Let the mixture run through into the other pot below. Eventually let everything come out of the pot and fall onto the cheesecloth. Scrape the pot with a spatula and put the remaining matter on the cheesecloth too.

STEP 9
-You made gloves for this part. Grab the edge of the cheesecloth and fold up so it looks like your holding the top of a hershey kiss. Either squeeze in a downward motion or keep spinning the ball till all the rest of the margarine comes out of the scraps. Throw the cheesecloth scrap ball away

STEP 10
-Now you remove the strainer. You have the lower pot which will have the solution with all of the scraps pulled out. It will be very dark in color and is almost done. Put the pot into the fridge overnight.

STEP 11
-The next day you will have pure butter. The margarine will have hardened and will look like a giant flourescent green frisbee. Take a knife to the edges and slowly remove the disk. Take the disk and use a strainer to remove any other crud or sludge looking material that will try and stick to the bottom.

STEP 12
-You now have pure Cannabutter. There will be virtually no taste and the potency should knock you on your a$$. You can throw away any of the remaining material that was in the pot from the fridge. Take the disk and break it up into a cup and microwave it.

STEP 13
This is your melted pure cannabutter that you can do whatever you wish with. Make grilled cheese, brownies, use for garlic bread, etc. So many choices. For this tutorial I chose to make brownies. And I like mine potent so I will use all of the butter we just made, should be around a cup. So get all your ingredients to make brownies. Mixing bowl, brownie mix, egg, cannabutter, water, and M&M's.

STEP 14
-Put the melted cannabutter into the mixing bowl.. Add an egg to it. Mix the two together. Next add the mix. I find that I don't need too much water since I use a lot of butter. Add water to the mixture as you need too. Mix vigorously until smooth.

STEP 15
-Grease the pan a little and add the mixture. I pour M&M's over the top. I didn't used too. But I added it once on a whim and I have found it makes the taste amazing. I don't even like M&M's normally. But when I add them on the top of brownies they are great. My friends insist I keep the M&M's everytime i make it now.

STEP 16
-Put in the oven which has been preheated to 350 for 20-30 minutes. Check the brownies every few minutes starting at 20 mins. You know when their done by using a knife. Stab the middle of the brownies, if their is batter on the knife they are not done yet. When it stops sticking or is thick pieces you are all set. Remove from the oven and let it cool.

STEP 17
-Cut the brownies into 15 pieces. I found this was the best number from a single batch of brownies. And then enjoy

Originally Posted by BabyBoomer

Thank you so much for all your help. I wanted to ask you about the soaking . . . .



So soaking the leaf material will not disturb any of the thc?

I'm so clueless about this, I thought if I even rinsed it, all the potency would be harmed.

I really appreciate you taking the time to post these for us. I know your hands are hurting and this is a struggle for you. Please take care of yourself.

Hugs,

Boomer



.

Boomer,

It's a very, very good idea to give cannabis for cooking 2 tepid water baths of at least an hour each. It helps to remove any leftover inscticides, fugicides or sprays. Unless you grew it yourself, there is no way to tell if meds are truly clean. It also removes a bit of the "green" taste. I would encourage this for all cannabis used in cooking.

[QueenMAB418]

Here is a nice recipe for all you OOOOOoooooomelette lovers.
First prepare your canna-butter. I won't take you through this step as we have loads of instructions already! Do not use margarine for this recipe though, as it will burn more easily and has a poor, oily taste.

Ok what do you need?
2 or 3 Eggs - I really like Egglands' it's really a good tasting egg, like they were years ago, with flavor...(Ok, I'm gettin' old here)
Milk, or Silk Or Mothers Milk Or Mothers Silk - 3 T (1 T per egg)
Cheese 2 T per egg (shredded cheese works best, check for fat content and meltability, most should make a great one)
Cannabutter - 1 T per egg

Ok, Crack the eggs into a clean glass bowl with the Mothers or other Milk and then whisk madly. Good time to add MM flour to get activated later, however this time you will eat it, not strain it out, so consider that.

Whisk until creamy and yellow and getting frothy. Pour into a heated on med low skillet with canna butter already melted into it. Help it along by running the scraper along the side and slightly under and then tilt the pan to let the uncooked eggs get under the cooked ones without browning. Watch it carefully for rising and flip it like a champ. Or, you can use a hamburger turner to cheat. Wanna stuff it? Ok....

;-) Traditionally, omelette's should not be browned. Tall, Yellow and high, well in this case kind of greeny eggs, I knew I wouldn't get away with this without Dr Seuss getting his bit in!! Sure, have some Ham on the side, saute it in the canna budder too!

Anyway, put the cheese/sauted mushrooms/ham/bacon,whatever you like in there in the middle and fold it gently while still wet slightly, cover and hover! When it's fluffy and no longer runny, settle back with a little coffee, OJ and canna-butter on toast with TJ's Cherry Jam, and then....realize that you are not getting that honey-do list done today!!

QM~

[M_AD1234]

All I have to say is HEHE SWEEEEEEEEET :slaugh:

Here is a favorite one I created for a MMJ Patients' Luau. It won a prize from a magazine.

It's a "low temperature" recipe I designed to prevent the good stuff from being baked out.

Purple Pakalolo Poi Puffs
--------------------------------------------------------------------------------
These are slightly sweet Hawaiian Rolls with a Island "Kick"!

Warm water (90 degrees), 1-1/3 cups

Egg, 1

Poi, 1 cup - You can find fresh and dried Taro root paste -Poi - in many
markets these days.. try Mitsua if you have no luck locally.

Canna-Butter, 1/2 cup*** - You have to use a Hawaiian strain or your house
will get hit by a volcano! Preferably A Purple strain! :slaugh:

Purple Food Coloring, 1 tsp

Sugar, 1 1/4 cup

Flour, 2 lbs

Salt, 1/4 tsp

Bread Yeast , 2-1/2 tsp

1. Use that huge table mixer you got as a gift....or go over to Mom's and use hers!
2. In a mixing bowl combine egg, butter, food coloring, poi and water
3. Add dry ingredients to wet ingredients.
4. Mix all ingredients on low speed with a dough hook; texture should be smooth
5. Remove from mixing bowl and place on flour table top; roll into golf ball size...well, balls!
6. Line baking pan with aluminum foil and place in the Purple Pakalolo Poi Puffs.
7. Set a side to rest for 15-20 minutes - Good time to lick the cannabutter bowl!
8. Bake at 225 degrees for 20 minutes.
9. Eat a few and get on your grass skirts!.....Aloha!

Makes 18....happy hawaiians!

~~~ DISCLAIMER ~~~

*** Even a 1/2 cup (2 sticks) of coop butter can be too much for some.
I suggest if you are new to baking edibles to cut the cannabuter in half with margerine or butter. For those that like them strong, the original recipe is very potent.

PS Be careful! eating the recipes I post are designed for end stage cancer patients and can make you ill if you overindulge. Know your limits.

NEXT UP: Chocolate Hazelnut Hash "I SCREEM" (perfect for when just one spoon will do....or you can't smoke.) and "Seriously Smokin' Salmon" with green garlic sauce.

[7leafclover]

Originally Posted by QueenMAB418

@


**i completely missed that the croutons were to be made with cannabutter! sorry for my oversight-**

Yes, I would absolutely. I did miss that. However I do know people who eat bud raw, or nearly raw, so it's possible it's meant that way, umm I do know that the pine nuts have fat too.

many people, such as myself, arent able to digest raw cannabis, and you truly do recieve more benefit and potentcy with prepared cannabis.


I have gotten serious buzzes from raw MM myself.

you may be one of the fortunate

I'm sorry, I got the first abbreviation, but what are the next 2?

This is a concise desrciption. more detailed, scientific review is available from the site quoted:
Cannabinoids (THC, CBD, CBN...)

The Active Ingredients Of Cannabis
Cannabis products include marijuana, hashish, and hashish oil.

THC (Tetrahydrocannabinol) gets a user high, a larger THC content will produce a stronger high. Without THC you don't get high.

CBD (Cannabidiol) increases some of the effects of THC and decreases other effects of THC. High levels of THC and low levels of CBD contribute to a strong, clear headed, more energetic high.

Cannabis that has a high level of both THC and CBD will produce a strong head-stone that feels almost dreamlike. Cannabis that has low levels of THC and high levels of CBD produces more of a buzz or stoned feeling. The mind feels dull and the body feels tired.

CBN (Cannabinol) is produced as THC ages and breaks down, this process is known as oxidization. High levels of CBN tend to make the user feel messed up rather than high.

CBN levels can be kept to a minimum by storing cannabis products in a dark, cool, airtight environment. Marijuana should be dry prior to storage, and may have to be dried again after being stored somewhere that is humid.

--http://www.a1b2c3.com/drugs/mj028.htm

Actually to get a Cup of Mj would take at least an Oz depending on how you prep it. An 8th, (toasted and powdered down for most cooking recipes, not like these salad or pesto ones where the nugs are a feature) is like, 3 tablespoons if you are lucky. 16 Tablespoons to the cup...

well, i did say minimum- and i dont make 'marijuana flour' myself; it tastes 'greener' to me. i water leach my mj 1st anyhow. but, i am very familiar with the process and measurements regarding 'mj flour.'
once again, i didnt even notice the croutons were already medicated for the recipe. i thought you were relying solely on the freshly chopped mj...lol, sorry about that.

AMEN, SISTAH/BROTHER!

Brother...lol-

I love pesto too.

I emphasize that I haven't tried all these recipes, so please, like any cook, tinker, tweak and mix and match and fold and toast and what ever, LOL that works for you. That's part of what being a cook is all about! Thanks 7leafclover, good point!


Best
QM~
PS Posting more recipes soon today, had a "morning" full of arthritis pain but the firecrackers (recipe to follow, ) are reallllllly helping & soon I can type better. :)

i really love cooking as well so i look forward to the other tasty treats you have in store.

sorry for the misunderstanding and peace to ya QM!!!!!!

[QueenMAB418]

Originally Posted by 7leafclover

i really love cooking as well so i look forward to the other tasty treats you have in store.

sorry for the misunderstanding and peace to ya QM!!!!!!

No worries, I am glad we got it sorted, and I am quite pleased to make your acquaintance too! Glad you like the recipes, I am aiming for a blend of good foods that stretch the canni-goodness and are not starting out (hopefully) with a 100$ stick of butter or 2. I know I cannot afford that. Sure wish I could, LOL!

Thank you so much for all the info, I REALLY appreciate it, its quite righteous of ya and it's also a big help. Can you walk me down the de-oxy-carbolate road of explanation too, or is it allowed?

I have seen where the recommended dosage is the 1 to 2 gram per person, which is where the flour comes in. What do you think of that? It still comes out more expensive but perhaps a 1/4 oz is enough to make brownies...more can be better but it can also be over whelming.

Some sort of standard of ingredients would be good on canna oils and butters for sale, that state how much raw vegetation went in, = to how much finished batch, so estimated grams is XX per serving, this could be done and would really help people estimate the hardest part of the edible - steady state dosage.

I really relate to not being able to medicate from the raw state. Maybe I'm a mutation, but let me make it clear that I agree with you here, it is BETTER when cooked, yes! :)

Thank you 7LC * Peace to you too and hope you have a great night!

Best,
QM~

[7leafclover]

usually for butter/oil, the least amount i use is 1 ounce of great trim/shake per 8 ounces of butter/oil. it is quite costly to cook with 'buds' more than often, so trim works just fine. the general rule of thumb i believe is- 1 oz of trim/shake = a lil over a 1/4 oz of quality flower...
i choose this ratio for my butter/oil because i have high tolerance issues, yet this amount works just fine for me. the only key is figuring out dosage like you mentioned, since not all people react the same.
with 1 oz of trim in 8oz of butter, its approximately an 8th per oz. of butter/oil.
if 1 oz butter/oil = roughly 2 servings, id say its pretty economical when broken down into servings.

as far as your other question- its not really a secret.
in short... the best way to achieve that is to just dry the heck outa your mj. the loss of moisture may increase the harshness of smoke, but it also increases the potentcy by converting the thc-acids, into more potent delta-9 thc. however, if you were referring to chemically altering, concentrating, or converting thc- sorry, cant help ya there. that topic is definately out of bounds, and way too dangerous if you arent a chemist by profession.
peace to ya!

[QueenMAB418]

Please see the post about the crackers, its the only one with pics, back up the thread. More recipes coming soon, sorry about the delay but we had a loss in the family.

Thanks
QM~