Peanut Butter Cookies

I commonly do a double batch, with a simple math of 1 it is easy to multiple to any size.  You can also put chocolate kisses, jelly, jam, etc on these.  If you want a different kind of nut butter the recipe is the same.

1 C Peanut Butter (I usually do half creamy and half crunchy)
1 C Sugar
Egg

Preheat oven to 350
Mix well
Form the dough into small balls.  Put on cookie sheet then squash using a fork crisscross, or spoon if putting something on the cookies.
Bake 10-12 minutes

Vegetable Summer Rolls with Spicy Peanut Sauce

It is hot and humid.  How is Seattle more hot and humid than San Diego?  The heat has me wanting a cool refreshing meal.  The work is worth it.  If you want to do this as a salad you can skip the wrapper (it is a really good noodle salad as well).

Ingredients
For the Spicy Peanut Sauce:
2 T peanut butter
2 T rice vinegar
1 T soy sauce
2 t sugar
1/2 t of red pepper flakes
1 to 2 T water, to thin sauce, if necessary

For the noodle filling:
1 1/2 ounces cellophane noodles (also called bean threads)
1/2 t sesame oil
Red pepper flakes

For the vegetable filling:
1/3 seedless cucumber
1/2 medium carrot, peeled
1/2 red bell pepper
2 to 3 medium radishes
1 scallion, chopped

For the vegetable dressing:
1/2 T rice vinegar
1/2 t sugar
1 t fish sauce
1/2 lime, juiced, about 1 tablespoon

To assemble the rolls:
8 rice paper wrappers
2 T cilantro leaves
16 to 24 fresh mint leaves

Tools
Separate bowls for sauce, herbs, noodles, and vegetables
Mandoline or box grater
Cake pan for softening the rice wrappers
Instructions

Spicy peanut sauce

Whisk together all the ingredients for the sauce until smooth and creamy, and set aside.

Noodle filling

If the cellophane noodles are very long, break them into smaller bits. Cook the cellophane noodles according to the package directions.  We heated a medium saucepan full of water until almost boiling, then turned off the heat, added the noodles, and let them sit for about 10 minutes.  Drain the noodles, put them in a bowl, and toss with the sesame oil and a dash of red pepper flakes.

Vegetable filling

Use a mandoline or box grater to slice the cucumber, carrot, and red pepper into thin strips — or simply julienne by hand.  If you are using large radishes, you can slice them on the mandoline or box grater.  Or just slice into thin rounds by hand.  Whisk together the rice vinegar, sugar, fish sauce, and lime juice in a large bowl.  Add the vegetables and the scallion, and toss to coat.

Soften the rice wrappers

Fill a round cake pan halfway with warm water.  For each wrapper, immerse it in the hot water bath until it softens, which takes about 30 seconds.  Watch for it to begin curling, then immediately flip it over and continue flipping until it is just softened.  Use both hands to pull it up out of the water, being careful so it doesn't collapse on itself, and spread it immediately on a plate.

Filling

Fill the center of the softened wrapper first by laying about 3 to 4 herb leaves down the center.  Then lay down about 1 to 2 tablespoons of noodles (you want to have enough for 8 rolls).  Then, add 1/8 of the veggie mixture.  Add a few sprigs of cilantro and 2 to 3 mint leaves, depending on how large they are.

Rolling

To roll up your roll, first fold the top and bottom edges of the wrapper over the filling, then fold in the edges towards the center and continue rolling the filled wrapper until it's closed and snug.  Continue this process with each of the wrappers.  You may need to change your hot water halfway through.  As you finish each roll, place it on a cookie sheet and cover the rolls with a damp towel.

Blackberry Jam

This is the base recipe, I multiple the numbers based on how many cups of blackberries (eg 3.5 C blackberries needs 3.5 Sugar and 3.5t Lemon)

1 cups crushed blackberries
1 cups sugar
1 teaspoons lemon juice

In a pan cook blackberries, sugar, and lemon juice on high heat for 5 minutes and reduce to medium heat and cook an additional 10-12 minutes.  Skim the foam off and store in a heat-proof container. The jam will thicken as it cools.

Cannasyrup

Last but not least (of the weed ingredient set), my favourite recipe that I should never make (cause I do the horrible mixing it with alcohol).

3 C filtered pure water

3 C fine granulated sugar

2 T vegetable glycerine or propylene glycol

2 g finely ground cannabis

Place your water in a pan and bring to a boil.  Once boiling add in your sugar and stir it until its completely dissolved, add in your finely chopped cannabis.

Cover the pot and let it boil for 30 minutes.  Reduce the temperature to medium heat and now add the glycerin.  Let it simmer for 10 minutes stirring once every minutes.

Using a french press, cheese cloth, or something similar to strain your liquid into a bowl.

Canna-Honey/Agave

15 grams cannabis

2 C honey or Agave
1-2 T sunflower lecithin

In a piece of cheesecloth about 10″ x 10″, wrap the cannabis.  In a quart jar, combine all ingrediants.  Fill crockpot with water and turn on low. Place honey jar in crockpot.  Once the honey is warm, periodically shake the jar and check the lid to make sure pressure isn’t building. If it is, burp the jar and tighten the lid again.  After 8 hours (or up to a few days if you’re the forgetful type), use a pair of tongs to remove the cannabis satchel from the honey and squeeze as much out as you can using the tongs. Odds are, there will still be some honey up in there. You have two options, make some extra strength high chia or squeeze it out with your hands.

Store in the fridge or in a cool dark place.

Coconut Cannaoil

5 cups water, distilled
2 ounces cannabis, finely ground
1 cup organic coconut oil

Melt 1 cup of organic coconut oil in crock pot on lowest setting.
Add 2 ounces of cannabis and 5 cups of water when the coconut oil has melted. Mix everything together.
Turn crock pot on high. Heat for one hour, stirring frequently.
Return crock pot to low setting. Allow the mixture to steep for 4 to 24 hours. Stir every hour.
Turn crock pot off. Pour the Coconut Cannabis Oil mixture little-by-little slowly over the top of the cheesecloth and into the container. Repeat this step as necessary to strain all of the liquid from the plant.
Cover container and place in the refrigerator. Wait overnight for the mixture to separate. Remove the hardened coconut oil from the top and discard the water.
Use Coconut Cannabis Oil in solid form, or melt down to use as a liquid.

Almond Cannamilk

½ cup raw almonds
3 cups water, distilled
cannabis, coarsely ground (recommended 1-4 grams)

Blend the almonds and water in a food processor until it resembles milk.
Strain the almond milk through a cheesecloth or strainer.
Add the strained milk to a saucepan and bring to a light boil.
Add the ground cannabis and reduce heat. Simmer for 2 hours, stirring frequently.
Remove from heat. Chill and serve, or use as a replacement for milk in any recipe.

Cannamilk

1 C Whole Milk or Cream

1/8oz or 3.5g of finely ground cannabis

1. Add the milk and cannabis to a pan over medium heat.
2. Allow mixture to come to a boil, and then allow to simmer for about an hour.
3. Allow to cool and then pour into an airtight container in the refrigerator until needed. Use before the sell by date on the milk used.

Cannaflour

The shelf-life of cannaflour is less than 24 hours

dried cannabis
flour

Remove all stems and seeds from the dried cannabis. Grind cannabis in coffee grinder until it turns into a powder. You may have to repeat this step a few times.

Keep cannabis powder in an airtight container and store in a cool, dry place until ready to use.
Sift the cannabis powder and flour together until it is mixed evenly. For best results never use more cannabis than you use flour; keep the ratio 50-50 or less.
Use cannaflour in recipes just as you would regular flour.

Cannamayo

1 cup CannaOil
3 egg yolks
1 t fresh lemon juice
1 t white vinegar
½ t Dijon mustard
pinch sea salt

Whisk egg yolks, lemon juice, salt, vinegar and mustard together thoroughly.
Add the Cannaoil slowly while whisking constantly.
Whisk until the mayonnaise begins to thicken. (Add a few drops of water if it gets too thick.)
Store mayonnaise in a airtight container. Chill in the refrigerator.

Cannaoil

Two cups of Corn or Vegetable Oil
One Ounce of Marijuana mids broken up well

1. Place oil in slow cooker on low
2. In 20 minutes add Marijuana Buds
3. Observe buds, if not loosely covered in oil add more 1/2 cup at a time until covered
4. Cook for 6 hours on low, stirring every hour
5. Strain into a Mason Jar while reserving plant material (Set Aside)
6. Return plant material to slow cooker adding one 8 oz bottled water
7. Stir and cook two additional hours
8. Strain into separate mason jar and place in freezer
9. Extract oil from top of frozen water

Cannibutter

I have been using weed products in things, time to share how I make my basics, starting with butter

1 ounce of marijuana bud to every 4 ounces (one stick) of butter

*or two ounces of marijuana leaf to every stick of butter

cheesecloth
large stock pot of water

1. Place marijuana in food processor and blend until broken down into a chunky powder (the consistency of breadcrumbs.)
2. Place the puree into cheesecloth and tie the cheesecloth at the top so that it forms a ball. In a large stock pot over medium heat, place four sticks of butter. When it comes to a boil, turn heat to medium low and addd the marijuana. Process at a very low simmer for 2 1/2 hours to allow the marijuana to steep into the water.
3. Take off of the stove and squeeze out all of the liquid from the cheesecloth to ensure that all of the nutrients are added to the liquid. Place in the refrigerator and allow the butter to solidify. The butter will rise to the top above the water. Pull it out, and there you have your marijuana butter infusion.

Luscious and Creamy Tomato Soup

I love tomato soup.  I cannot stand the consistency of tomatoes, however they have an amazing taste.  This is all that wonderful taste.

3 T olive oil
1 large onion, chopped
2 garlic cloves, crushed
2 celery sticks, chopped
1 C carrots, chopped
1 bay leaf
1 large sprig fresh thyme
1½lb ripe plum or vine-ripened tomatoes, roughly chopped
½ tsp sugar
salt and freshly ground black pepper
1 C passata
2 C vegetable stock

1/2 C single cream or low-fat crème fraîche
splash dry sherry
crusty bread and butter, to serve

Heat the olive oil in a large saucepan and cook the onion for 5-6 minutes over a gentle heat until almost softened but not browned. Add the garlic, celery, carrots, bay leaf and thyme and cook for a further 6-7 minutes, stirring occasionally, making sure the vegetables don't stick to the base of the pan.

Add the chopped tomatoes and sugar and season well with salt and pepper. Cook for a few minutes, then stir in the passata and vegetable stock. Bring to a simmer, cover with a lid and cook for 35-40 minutes, until all the vegetables are tender.

Remove the bay leaf and thyme, then blend the soup in a liquidizer or food processor. This will probably have to be done in two batches. Pour the soup into a clean saucepan, passing it through a sieve if you want it really smooth. Stir in the cream, a splash of sherry and extra seasoning if required.

Pour into large mugs or bowls and serve with fresh crusty buttered bread.