How To: Make Fettucine HIGH-fredo

Image via foodnetwork.com

This week we’re gonna get all Italian and shit and make some Fettucine HIGHfredo, a dish perfectly portioned for 4 stoners. Enjoy!

What We’ll Need:

8 to 9 ounce egg fettuccine
1/2 cup heavy cannacream
53 grams of cannabutter, cut into pieces
1/3 cup grated Parmigiano-Reggiano (Parmesan cheese, the good shit)

CANNABUTTER recipe is here

CANNAMILK/CANNACREAM recipe is here

DIRECTIONS

Cook fettuccine in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) until al dente. Reserve 1/2 cup cooking water, then drain pasta.

Meanwhile, bring cannacream and cannabutter to a simmer in a 12-inch heavy skillet over medium-low heat, adding 1/4 teaspoon salt and 1/2 teaspoon pepper.

Add fettuccine, 1/4 cup reserved water, and cheese to sauce and toss. Add more cooking water if necessary.

Thank you, http://www.hailmaryjane for this recipe! It’s amazing!

What To Do With Vaporized Marijuana

Greenies, don’t you dare throw your AVB away; you are literally killing yourselves if you do. Vaped bud is PERFECT, and I mean PERFECT for cooking with. The process of decarboxylation or activating your weed is already done with vaped bud. Be sure to lightly vaporize your herbs until “toasted”, black vaped bud is no good. Staying between 350-375 degrees F is ideal, this way a lot of the cannabinoids are left in tact. When the vaporizer heats the weed this process decarboxylizes the cannabis converting the inactive THC-A and CBD-A into the psychoactive THC and CBD…ya know, the stuff that gets us high as kites. Using AVB is a very effective and efficient way to make edibles because we can extract the left over cannabinoids and bind them to some dank ass butter. As you can see in the diagram below when heat is introduced the carboxyl group -A (COOH) is removed, turning THC-A into THC. We’ve got activated weed! I’ve given you the knowledge, the challenge is up to you. Make some dank ass butter with your AVB. Send us some pictures, I’ll send you some stickers. Hit me up at ThisBuds4You@HailMaryJane.com. Check out my AVB cannabutter post here!

Keep it green Greenies and OVERGROW THE WORLD!!!
-
TB4U
Got growing/cooking/weed questions? Ask me for help and we will feature your questions in the weekly “Wisdom Wednesdays: Q & A” segment. Hit me up atThisBuds4You@HailMaryJane.com

Wisdom Wednesdays: Cooking with vaped bud and decarboxylation

How To: Make Poached Salmon With Cannabis Butter Sauce

Ireland’s salmon is as legendary as its leprechauns, but much easier to find. This recipe is a simple and delicious way to prepare the flavorful fish. Serves 8.

1/2 cup white wine
1 cup fish stock or water
1 small carrot, sliced
1 stalk celery, cut into quarters, leaves left on
1 small onion, sliced
2 tablespoons fresh dill, chopped
2 pounds center cut fresh salmon

Sauce
2 egg yolks
2 teaspoons cold water
1/2 cup Canna Butter,* at room temperature diced
1 teaspoon lemon juice
Lemon slices, fresh dill and fresh parsley for garnish

Combine wine, fish stock (or water), carrot, celery, onion and dill in a medium or large saucepan over medium heat. Bring to a boil. Then reduce heat to low and simmer for 15 minutes. Add salmon. Bring liquid back to a boil, lower heat, cover and gently simmer for 15 minutes. Turn off the heat, but do not remove the cover. Allow the fish to sit in the water for 10 minutes before gently removing to a platter. In the meantime, prepare sauce.
Put egg yolks in a double boiler or a stainless steel bowl placed over a saucepan of simmering water. Add the cold water and whisk to blend. Add the butter, bit by bit, whisking constantly and adding a new piece as soon as the previous piece melts. The mixture will gradually thicken. Whisk in lemon juice.

To serve, skin the salmon and place on a serving platter. Garnish with parsley, fresh dill and lemon slices. Serve butter sauce on the side.

Sauce Tips:
If the sauce becomes too thick or the egg yolks start scrambling, immediately remove from heat and whisk in a teaspoon or two of cold water. On the other hand, if your sauce is slow to thicken, your heat might be too low. Increase slightly, continuing to whisk constantly, until you reach desired thickness.

How To: Make Chocolate Marijuana Truffles

12 ounces semi-sweet chocolate chips

4 tablespoons marijuana butter

¼ cup fine granulated sugar

2 egg yolks, beaten

1 cup finely chopped blanched almonds

1/3 cup liqueur (any flavor will do)

Cocoa powder for dusting

 

Melt chocolate chips in double boiler, then slowly add butter. Add sugar and cook, stirring constantly, until the sugar is dissolved. Take two tablespoons of the mixture and add to the egg yolks in a separate bowl to warm them; remove the double boiler from heat. Allow the chocolate mixture in the double boiler to cool slightly, then add to the yolks and stir until well mixed. Add almonds and mix well, then stir in the liqueur.  Allow chocolate-egg mixture to cool, and then refrigerate. After it has hardened, scoop enough of the mixture to make 1½ to 2-inch balls, rolling the scoops in your hand to form the balls. Roll the balls in cocoa powder until well-dusted.

Recipe from Culture Magazine and republished with special permission

How To: Make Wake & Bake Waffles

Image via yumyucky.com

What’s good Greenies and welcome to another tasty Tainted Tuesday from me, ThisBuds4You. This week we’re going to get stoned for breakfast by making my favorite breakfast food, waffles. Some folks like waffles with syrup and butter, others like it with fruit topping. I like my waffles looking like dessert n shit; covered in strawberries, powdered sugar, whipped cream and chocolate sauce. Ya know what, come to think of it, I guess that’s how I like my ladies, too

 

What We’ll Need:

1 cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup well-shaken buttermilk (if you don’t have buttermilk you can substitute with 1 cup of milk and 1 tablespoon of either white vinegar or lemon juice)
43 grams of cannabutter (3 tablespoons), melted and cooled to room temperature
1 large egg
1 teaspoon vanilla extract
Vegetable oil for waffle iron
this recipe makes about 2 waffles and can easily be doubled

Special equipment needed: a waffle iron (preferably Belgian-style)
Accompaniment(s): syrup, whipped cream, strawberries, bananas, ice cream, chocolate sauce and butter to name a few
CANNABUTTER recipe is here

DIRECTIONS

Put oven rack in middle position and put a large metal cooling rack directly on it. Preheat oven to 250°F and preheat waffle iron.
Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl.
Whisk together buttermilk, melted cannabutter, vanilla and egg in another bowl, then whisk into flour mixture until just combined.
Brush hot waffle iron lightly with vegetable oil and pour a slightly rounded 1/2 cup of batter into each waffle mold. Cook waffles according to manufacturer’s instructions until golden and cooked through, about 3 minutes. Transfer as cooked to rack in oven to keep warm, keeping waffles in 1 layer to stay crisp. Make more waffles in same manner. Top with your favorite toppings and destroy that shit, it’s delicious! ENJOY!

http://hailmaryjane.com/tainted-tuesdays-wake-and-bake-waffles/

Information About Cooking With Marijuana

Cooking with Marijuana

Most weed-related recipes call for the making of a certain quantity of “Marijuana Butter” or “Bud Butter”, which is then used as a replacement for standard butter in a cooking situation. To prepare pot for eating it has to be heated in some way. It won’t work if the weed is eaten without preparation, because the digestive system is unable to digest THC directly. When cooking with weed, it is very important to use fat (oil, butter, milk) because THC (the stuff that gets you stoned) is fat soluble and not water soluble. It is therefore impossible to get high from pot tea, for example, without adding some milk. Learn how to make bud butter

How to make Bud Butter

Cooking with weed offers an alternative to inhaling marijuana smoke to get high. By using “Bud Butter” in your recipes you can consume the marijuana in a tasty way.

Here’s one recipe for Bud Butter:

Ingredients
1 lb. of butter (not margarine!)
1/2 ounce of finely ground marijuana

Method
Melt the butter in a sauce pan until it’s simmering.
Add the marijuana and let simmer for 30 minutes or so until the butter has turned green from the marijuana.
Pour butter through a strainer to remove all the pieces of marijuana.
Chill until solid.

Methods of THC extraction

- butter
- cooking oil (soak in for a week)
- milk
- cream
- flour – Another method that doesn’t require cooking is cannaflour. Grind the cannabis up as fine as you can get it, and mix it with the following ratio: for every cup of flour, mix in a half cup of powdered cannabis. Your final product is cannaflour, and you can use it in just about every baking recipe.
- weed – If you’re in a hurry you can also do the following: melt some (dairy) butter in a pan and throw in some weed; stir a bit, and then fry an egg (or a pancake or whatever) in it. Don’t throw the weed away, it will still contain some THC. Eat the egg or whatever you made. Sweet stuff (honey, syrup, marmalade) tastes good with weed.

What are the effects?

It can take anywhere from 20 minutes to even up to 4-5 hours for the effects to set in. The biggest problem here is to find the right amount. When smoked, the effects set in almost immediately, so it is easy to judge how much you need. After eating some weed, some users are too impatient, and they think they need more. While it is not possible to overdose on weed, the effects of eating too much cannabis are not pleasant. You may feel sick, confused, unable to move or talk, and your coordination may be heavily affected. These effects may last a long time, much longer than when smoked. It is therefore important not to eat too much. Start with a low dose, and increase it the next time, if needed. Experiment to find the right amount. If you eat too much, a high dose of vitamin c (200mg or more) may help to make you feel better.

When eaten, pot takes longer to work, depending on: the amount and quality of the weed/hash, the rate of your digestion system, and the amount of food you’ve eaten beforehand. For best results, we recommend not eating anything at least 2-3 hours before eating your marijuana.

How much weed do I use?

Since weed is not an “officially regulated” product it’s hard to recommend an amount to use as the strength of the weed will vary greatly. Many people prefer to use “cabbage,” or the leafy, low quality type of weed, in their cooking. Buds are usually reserved for smoking, but of course you’re free to cook buds, but any cooking disasters will be a lot more expensive!

Trial and error is your guide here. If you’re making bud butter, you might go through a few saucepans full of cabbage before the butter is green and smelly enough to be useful for cooking. It’s a good idea to note down how much you’ve used so you know for next time.

How To: Make Lamb Kebabs With Marijuana Kalamata Aioli

This colorful entree combines classic Mediterranean flavors. Serves 4.

2 tablespoons lemon juice
1 tablespoon minced garlic
2 tablespoons olive oil

2 teaspoons dried rosemary
2 teaspoons dried oregano
1 teaspoon salt
1 teaspoon black pepper
1 pound boneless leg of lamb, cut into 1 1/2-inch cubes
2 small onions, peeled and cut into small chunks
2 small bell peppers, cut into chunks

Sauce

1/2 cup mayonnaise
1 teaspoon lemon juice
1 gram kief or finely ground dry style hash
1/4 cup minced pitted Kalamata olives

In a small bowl, whisk together 2 tablespoons lemon juice, garlic, olive oil, rosemary, oregano, salt and pepper. Add the lamb and set aside, tossing gently several times, for 30 to 45 minutes. Meanwhile preheat the grill to medium high and prepare sauce. Combine mayonnaise, 1 teaspoon lemon juice and the kief (or ground hash) and stir until evenly combined. Stir in minced olives until well combined Refrigerate until ready to serve. Thread the meat and vegetables onto wooden or metal skewers, alternating them. Grill about 6 to 8 minutes per side for medium-rare. Serve hot kebabs drizzled with olive sauce.

TIP: When making kebabs, try to cut all ingredients roughly the same size so everything cooks at the same rate.

 

Courtesy of our friends at Culture Magazine

How to: Make Weed Ice Cream

The weather is getting hotter here in the US and it’s coming closer and closer to summer, practically skipping over spring, so I figured now would be a good time to write a recipe for weed ice cream. This weed ice cream is a great treat to enjoy outside when it is hot as hell with a nice cold glass of marijuana sweet tea. It tastes great and is easy to make. It’s also something you can make for you and 5 of your friends since it serves 6.

Ingredients For Weed Ice Cream

• 25g of butter (2 tablespoons or 1/4 of a stick)
• 18 fluid ounces of cream
• 75g of sugar
• Pinch of salt
• 1/4 ounce of crumbled hash or 10g of crushed weed
• 15oz of bananas
• 3 tablespoons of rum
• 5 tablespoons of honey

Making Your Weed Ice Cream

1. Heat your cream in a saucepan until it is just about to boil.
2. In another saucepan, melt the butter, sugar and salt.
3. Warm your hash with a lighter and crumble it into your saucepan with the melted butter while stirring.
4. Whisk in your cream with the butter.
5. Peel your bananas and mash them up in a large bowl.
6. Add your cream, rum and honey. You can also add anything else that would go great with ice cream like oreos, peanuts, chocolate chips, etc.
7. Mix it well.
8. Pour your mixture into a shallow plastic container. Cover it and freeze it for a few hours until it has a mushy consistency.
9. Put it in a smooth bowl and whisk until your weed ice cream is smooth then put your weed cream back into your plastic container, cover and freeze it until it has an ice cream consistency.
10. Before serving place your weed ice cream in the fridge for 30 minutes so it will soften up.

This recipe serves 6 and is a great way to cook with marijuana. This is one our favorite marijuana recipes and it goes great with marijuana space cake!

http://www.weedsmokersguide.com

How To: Make Cannabutter

Pot butter ingredients:

3 sticks of unsalted butter, not margarine!
1/2 oz. or more marijuana leaf, less if using buds.
1/2 cup of water.

Tools to make weed butter:

Large pot for boiling, large bowl,
small bowl, strainer,grinder, cheesecloth
or simply an old pair of pantyhose.

1. Prepare marijuana leaf or bud. You can crush or grind your marijuana leaves using a clean electric coffee grinder for ease, or you can do it by hand with a bud grinder or with your hand. The more the leaf and bud is ground the easier it is for THC extraction.

2. Grab your large pot and add the 3 sticks of unsalted stick butter. Heat on very low stirring occasionally until melted. Don’t get stoned and burn it!

3. Once the butter is melted, add your marijuana leaf or bud, and water to the pot. Mix and bring to a slight simmer with the heat still on low and cover.

4. The hardest step in making marijuana butter is that you must wait! The longer you wait with this recipe the better the bud budder.

Let your weed butter mixture simmer for no less than two hours, and no more than 24. Yes patience! If the mixture looks like it could use some more water during the wait time feel free to add a little bit more.

5. After you can’t wait any longer, remove the bud butter from heat and let it cool until manageable (about five or ten min). Now pour your fresh marijuana butter through the strainer into your large bowl, this removes the big pieces of marijuana leaf.

6. More extraction for a nice buttery consistency. If you have a cheesecloth handy this step is easy. If your butter is still hot wear rubber gloves. If you do not want to burn yourself. Soak the cheesecloth in the budder, and squeeze into your small bowl used for storage. You can repeat this process to remove more of the marijuana remnants if you feel it is necessary.

If you do not have a cheesecloth then we would recommend using an old pair of pantyhose. Cut the foot off the pantyhose and carefully pour your marijuana butter mixture in and squeeze over your small bowl.

7. Cover your bowl and place it into the refrigerator to cool. The remaining water will separate from the butter. Once cooled you can easily pour off the excess water, and enjoy your fresh marijuana butter.

Now that you know how to make cannabutter you should try it in one of your favorite recipes that requires butter, like brownies, cake, or cookies.

Moist Marijuana Banana Bread

Whatever your medical condition, there’s not a lot better than good home cooking to make you feel better.  This recipe will result in a mouth-wateringly moist banana loaf with that ‘added extra.’  To ensure that it is even better than just good, choose a marijuana strain that is recommended for your particular illness.

PREP TIME: 25 Min
BAKE TIME: 1 Hr
READY IN: 1 Hr 25 Min

Ingredients

• 2 cups (10 ounces) flour, plus more for dusting the pan
• 1/4 cup plain yogurt
• 2 large eggs, beaten lightly
• 1/2 cup (1 stick) unsalted butter, melted and cooled
• 1 teaspoon vanilla extract
• 3/4 cup (5 1/4 ounces) sugar
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 4 very ripe bananas, mashed well
• 1 cup walnuts, toasted and chopped coarse
• A good amount of your chosen weed, ground or chopped

Oven Temperature

• 350° farenheit
• 180°celsius
• Gas mark 4

Directions

1. Preheat oven. Grease the bottom and sides of a 9 by 5-inch loaf pan; dust with flour, tapping out the excess.
2. In a large bowl, melt the butter and stir in your marijuana. Make sure all surfaces are covered with the butter. THC is fat soluble, so the long you leave the weed soak, the more potent your banana bread will be. This is a good store cupboard item anyway – we’ll call it green butter.
3. In a large bowl, whisk together the flour, sugar, baking soda, and salt.
4. In a medium bowl, mix the mashed bananas, yogurt, eggs, green butter, and vanilla with a wooden spoon.
5. Lightly fold the banana mixture into the dry ingredients with a rubber spatula until just combined and the batter looks thick and chunky.
6. Fold in walnuts as carefully as possible. Scrape the batter into the prepared loaf pan.
7. Bake until the loaf is golden brown and a toothpick inserted in the center comes out clean or with very few crumbs, about 55-70 minutes.
8. Cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature. (The bread can be wrapped with plastic wrap and stored at room temperature for up to 3 days).

http://www.medicalmarijuanablog.com/cooking-with-marijuana/banana-bread-131.html

Tip: This recipe is seriously SO delicious, try a warmed up slice and spread some cream cheese on top, you’ll seriously be in heaven! YUM!