November 20, 2012 |
Photo Credit: Shutterstock
Thanksgiving is a holiday for spending time with friends and family over a heaping platter of comfort food, so why not celebrate this year with a special Thanksgiving dinner? After all, 2012 will go down in history as the year Colorado and Washington legalized marijuana, giving cannabis users a lot to be thankful for. Plus, incorporating easy-to-make cannabutter into traditional recipes will give your dinner conversation an extra buzz, not to mention help you and your guests to clean your plates. So, for those of you spending this Thursday with weed-friendly friends and family, here’s a quick guide to cooking with cannabis.
Cannabutter. Making cannabutter is the first and most important step to create a THC-rich meal.
1. Pour a few cups of water into a large saucepan and bring to boil. For every ounce of marijuana, add one pound or four sticks of butter (or one ounce of oil for vegans).
2. Once the butter is boiling, add weed, making sure it is floating about an inch-and-a-half from the pan’s bottom, and turn the stove to a lower heat. (Keep in mind that you can use vaporized bud, and that high-quality weed is not necessary to get a good buzz.)
3. Without burning the butter, heat the ingredients for at least an hour (the longer, the better) until the mixture resembles a thick, saucy liquid. Then, use the finest strainer you’ve got to remove the cannabis from the butter.
4. Let the cannabutter sit in the refrigerator overnight so the water and butter separate as the cannabutter collects on top. Pour the water into the sink while blocking the cannabutter with, for example, a Tupperware lid.
Now that you’ve got your cannabutter ready to go, it’s time to incorporate it into your favorite Thanksgiving foods. As you’ll see, you can add cannabutter to pretty much anything, making for a wide variety of possible canna-snacks and entrees.
Let’s Start With An Appetizer
Green-bean casserole is a regular dish at my family’s Thanksgiving dinner (which, unfortunately, will not include cannabutter this year, or ever). Spruce up your recipe by adding cannabutter, or use the one below, from Coed Magazine :
Cannabutter Green Bean Casserole
Cooking time 30 mins, Serves 10 – 12
• 2 cans Condensed Cream of Mushroom Soup
• 1 cup milk (fat free or 2%)
• 1 onion finely diced
• 2 tablespoons cannabutter
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 8 cups cooked cut green beans
• 1 cup French Fried Onions
1. Preheat oven to 375 degrees.
2. In a large skillet sauté the chopped onion in a little cannabutter over medium heat for a few minutes until cooked.
3. Stir in the canned mushroom soup, milk, salt and pepper, green beans and 1 tablespoon of cannabutter and mix well until it’s all warmed through.
4. Using the leftover cannabutter grease the casserole dish.
5. Transfer to the casserole dish, sprinkle with French Fried Onions and bake for 15 mins or until hot and bubbling.
The Main Course
Nothing is more important on Turkey Day than the turkey, and even that can be infused with cannabis. From Culture Magazine , here’s how to make this Thanksgiving’s main dish extra special:
What you need:
1 medium-sized (12- to 15-pound) turkey
1/2 cup marijuana butter
1/4 cup chicken broth
1 tablespoon lemon juice
1 teaspoon poultry seasoning
1 teaspoon sweet basil
1 teaspoon thyme leaves
1/2 teaspoon sage
How to make it:
Melt butter in a small saucepan over low heat and blend in remaining ingredients. Stuff turkey or season with salt and pepper, if desired. Make a small incision in skin of turkey, force a finger through the slit and break the contact between the skin and the meat. Using a meat injector, squirt half the butter mixture under the skin. Cook the turkey according to your favorite method, basting with the remaining butter mixture every half hour until done.
When most people think about weed food, they probably think about pot brownies, which seem to be the standard for weed food. There’s also cookies and “space cakes,” but they’re straightforward recipes many of us mastered in high school. So let’s be adults here and start with a Thanksgiving classic: Pot Pumpkin Pie! From High Times:
Chef Ra’s Great Ganja Pumpkin Pie
2 cups fresh pumpkin or 1 16-oz. can of pumpkin pie filling
2 eggs (beaten)
1/4 cup condensed milk
1 tsp molasses
1/2 stick butter or margarine
1/4-oz fine ganja buds or fan leaves
1 tsp cinnamon
1 tsp nutmeg
1 tsp vanilla
1/4 cup brown sugar
1 9-inch unbaked pastry shell
Place the ganja, crushed and finely chopped, into a double-boiler pot (one pot that fits inside the other separated by water). Cook the ganja in the butter for 45 minutes over very low flame. Cook slowly without burning the butter. Then, strain out the particulate (leaves, stems, etc.) and set aside. Combine the beaten eggs, milk, molasses, cinnamon, nutmeg, vanilla, brown sugar and pumpkin in a large bowl, and beat. Add the ganja butter to the mixture. Pour the mixture into the pastry shell. Preheat oven to 350 degrees. Cook pie for 50 minutes or until a knife inserted comes out clean.
There you have it! These dishes should make for a super-fun Thanksgiving celebration — and one that, working alongside a little tryptophan, will leave you cozy, full and ready for a good night’s sleep. One of the problems with eating a lot of weed food, however, is that THC gives you the munchies, and so quite often, the more weed food you eat, the hungrier you get. It’s a slippery slope, so you may want to keep a plate of leftovers hidden away, just in case.
Written by Purplina Kush | | |
Ingredients: (Makes 20-25)
– 2 cups raw oats (organic is usually just about the same price in the bulk bins)
– ¼ cup cannabutter, melted (have extra cannabutter
– semi sweet chocolate baking squares (2 should be plenty)
– 4 tbsp shredded unsweetened coconut. (also often organic at same…donation, lol)
– goodly drizzle of la lechera (condensed milk), likewise with honey, for a lil extra sticky icky
In large mixing bowl…mix! Once all oats are sewn nicely into a chocolatey gooey coat, we’re good to go. Now, put the whole bowl in the freezer, 10-15 min perhaps. The goal is to get the stuff form-able. About 1tbsp per ball. As with all Ganga Ballz I’ve formed thus far, if you have little to no interest in interplanetary transpo during the hand formation of such goods, you might use thin plastic gloves to avoid more and more cannabinoids in every pore. Sadly, it is already hard enough to perfect the consistency of these bad ballz n adding the element of gloves shifts it to near impossibility. Happily, you will be so rocked off your ass before the batch is even near done.
Okay, now that we’re good to go nowhere fast, and any other place sloooowwly, we should have a parchment paper lined cookie sheet, or pan, or tin, or whateves, and neat rows of hand formed space ballz. Have shredded coconut in small separate bowl. Drop n roll each goo ball lightly in the flakes and place back on the wax paper.
Now look, I was already a little outer-spaced, and was bringing these to a party of patients. Know what I did? You can see it in the pic. Yup, I melted more of the beautiful green butter w/more of the condensed milk, and I even think a marshmallow or two (I don’t know I was hiiiiigh) into a frosting type drizzle on top. Can’t stop, Won’t Stop!
Cover these specialty spheres and refrigerate until serving. Bring them to a party and watch that thang blast off peaceful and giggly like, a little fuzzy even. Wish I could show y’all the pics! But that’s the great part: You don’t have to have been there: GO THERE!
July 24, 1989 Vol. 32 No. 4
Weed All About It! Linda Runyon, a Wild Chef, Says We Should Veg Out on Crabgrass and Clover
By Dan Chu, Martha K. Babcock
When Linda Runyon talks about lawn food, she definitely doesn’t mean fertilizer. She’s talking weeds. While crabgrass, dandelions and clover are the nemeses of backyard gardeners, Runyon, 52, views them as the very staff of life and adventures in good eating.
An expert on weeds and other wild foods, and a strict vegetarian—”an environmentarian,” she calls herself—Runyon’s mission is to teach people that nutritious edibles are springing up all around us free for the picking. Her sell-published Lawn Food Cook Book offers such delicacies as cattail stem soup, a quiche concocted of dandelions, and a casserole of brown rice and thistle root. With common weeds as the mainstay of one’s diet, Runyon claims, it is entirely possible to reduce the monthly grocery bill to about $30 per person, not counting the time-cost of gathering the pesky produce. Her greatest triumph in transforming weeds into food occurred several years ago. “I fed 200 people off 10 square feet of grass,” Runyon recalls. “I spent 10 or 15 minutes on the lawn every day, and in about three weeks I had enough weeds to rent the town hall at Indian Lake, N.Y., and serve 200 dinners.” Paying just $3 a head, the townspeople were enthusiastic about the event, but Runyon was told she would have to get a restaurant license to do it again.
Giving an example of the wild riches available all around us, Runyon says she gets most of her own protein from just one lowly weed: by dining in clover. “If I don’t eat it raw as salad, I dry the leaves in the oven—bring it to 300 degrees—and later crumble it to powder. It’s the strongest flour there is, so I usually add a little whole wheat flour to dilute the herby taste. Around a campfire we would add some water and cook it on hot rocks to make pancakes.”
Pine nuts, which Runyon calls “the chocolate of wild food,” are her favorite snack. One problem, though, is that a cup contains 816 calories, “so I have to be careful,” concedes the 5’2″ Runyon, “because I gain weight.” But for energy, she advises, “take a couple of pine needles, twist them in the middle and suck out the juice. Pine is loaded with vitamin C—one bough is the equivalent of a couple of crates of oranges. And a large tree theoretically could feed a whole town.” Runyon hastens to add an important caveat for human grazers: Some plants are highly dangerous or potentially fatal. To keep foragers from toxic mistakes, Runyon sells a deck of “Wild Cards” ($10) with photos of the 52 safest common herbs. She’s working on a companion deck of 15 common poisonous plants to avoid, such as mandrake and poison ivy. Plants subjected to weed or insect spray must be strictly avoided, of course, as should plants growing within 100 yards of roadways, because cat exhaust contaminates them with cadmium and lead.
Before chowing down on unfamiliar plants, Runyon strongly recommends that the wild foodstuffs be identified through the use of three separate, reliable field guides. Even after doing that, “I’ll take a small piece, roll it between my fingers, rub the crushed piece on my gum and wait 20 minutes. If it doesn’t get numb, itchy, or burn, I’ll take another little piece of it and make a cup of very weak tea as a toxic test.”
A twice-divorced New Jersey native who is a registered nurse, Runyon first developed an affinity for tasty weeds during childhood summers spent at a 430-acre Adirondack tourist camp owned by her grandparents. In 1972 she chose to return to a life in the wild in upstate New York. For 13 years she homesteaded with her second husband and her youngest child, Todd (her other son, Eric, and her daughter, Kim, remained with their father in New Jersey), in spartan cabins and abandoned logging camps, where the cooking was done outdoors and much of the food was foraged. Out of necessity, Runyon gained a thorough knowledge of edible wild plants, most of them found in all parts of the U.S. The weed lady has written a field guide, and she now lectures extensively on the subject to Boy Scouts and ladies’ garden clubs, among others.
As proof that nature does provide in unexpected ways, Runyon makes 14 varieties of herb vinegar and 18 different wild-food wines. Cattails are good in soup, she says, or can be boiled and eaten like corn on the cob, while the versatile and nutrition-laden lamb’s-quarters leaves make a splendid flour. Even the widely scorned Digitaria sanguinalis—that’s crabgrass—should not be disdained. With its “sweet, mild, oat bran-like flavor,” says Runyon, it’s terrific in cookies. Mrs. Fields, take note.
—Dan Chu, Martha K. Babcock in the Adirondacks