Best Cannabis Recipes for Quarantine Cooking
These days, social media has been inundated with photos of gorgeous loafs of sourdough bread, jars of kimchi, and cookies galore. With millions of people around the world sheltering-in-place in an effort to stem the spread of COVID-19, many people have turned to cooking to cope with the effects of long-term quarantine. After all, in the absence of social gatherings, cooking has become like therapy and it only makes sense to combine it with cannabis.
Apart from keeping people busy, edibles may be a better way to consume cannabis if you want to give your lungs a rest. To help you on your quarantine cooking journey, we’ve come up with some recipes that will make your time in lockdown productive, and more importantly, delicious.
For these recipes, you’ll need cannabutter. To make, you’ll need the following:
1 cup (about 7 to 10 grams) of ground cannabis
1 cup butter (regular or vegan)
Before making your cannabutter, you’ll need to decarboxylate your weed. Do this by placing the buds on a parchment-lined tray. Insert it into an oven that’s heated at 245 F for 30-40 minutes. Shake the buds every 10 minutes to heat all parts equally.
After you’ve decarboxylated your cannabis, grind it with a hand grinder.
Add 1 cup of water and 1 cup of butter into a pot and simmer on low until it melts. The water will prevent the butter from burning.
Add your ground cannabis and maintain on low heat for 2 to 3 hours, stirring occasionally to prevent it from sticking to the bottom of the pain. Do not let it come to a boil.
Strain the cannabutter and pour into a jar. Then place in refrigerator.
Dosing can be tricky with edibles. The potency of your cannabutter will depend largely on a number of factors, from how long it was cooked to the strength of the weed you started with. To gauge your cannabutter’s potency, spread a little (1/4 tsp - 1/2 tsp) on a cracker and see how you feel after an hour. Use this as standard dose for any future recipes you use the butter with.
Breakfast:
Ingredients:
1 cup all-purpose flour
2 tbsp granulated sugar
2 tsp baking powder
1/8 tsp baking soda
1/4 tsp salt
3/4 cup milk
1 tbsp butter, melted
1 tbsp cannabutter, melted
1 tsp vanilla extract
1 egg
Instructions:
1. Whisk the flour, sugar, baking powder, baking soda, and salt together in a large bowl. Make a well in the center and add the milk, melted cannabutter, vanilla, and egg.
2. Whisk the wet ingredients together first before slowly folding them into the dry ingredients. Mix until smooth. A few lumps are okay.
3. Set the batter aside to rest and heat up a non-stick pan over low to medium heat while you wait.
4. Grease the pan with a little butter. Pour 1/4 cup of batter onto the pan and tip the pan so it spreads out evenly.
5. When the bottom is golden and bubbles start appearing on top, flip the pancake with a spatula and cook until the other side is golden. Repeat until the batter is finished.
6. Serve with some maple syrup and sliced fruit and enjoy!
Lunch:
Grilled Cheese with Cannabutter
Ingredients
2 slices of white sandwich bread
1 tbsp cannabutter
2 slices cheddar
2 slices havarti
1 tbsp mayonnaise
Instructions:
1. Heat non-stick pan over medium heat.
2. Spread the cannabutter on the inside of both slices of bread.
3. Layer the cheddar and havarti on top.
4. Spread mayonnaise on the outsides of the bread. This will help cook the outsides without burning it.
5. Transfer the assembled sandwich to the pan, mayo-side down. Press down with spatula and cook until the bottom bread is golden brown. Flip and wait until the other side is also golden.
6. Transfer the sandwich to a plate, cut into triangles and enjoy.
Dinner:
Ingredients:
1 bunch of basil, with two or 3 leaves set aside for garnish
2 garlic cloves, chopped
1 tsp cannabutter
3 tbsp olive oil
1 tbsp grated parmesan cheese or nutritional yeast if you’re vegan
1 tsp pine nuts
1/2 tsp salt
1/2 pound cooked spaghetti
Instructions:
1. Add the pine nuts, parmesan, and garlic to a blender and blend til combined. Then add the basil, cannabutter, olive oil, and salt and blend again til everything is combined and homogenous.
2. Cook spaghetti according to the instructions on the packet. Drain and combine with pesto in a bowl.
3. Garnish with some grated parmesan on top and chopped basil.
Dessert:
Makes 12 cookies
Ingredients:
1.5 cups all-purpose flour
1 cup chocolate chips
2 tsp cannabutter, softened
1/3 cup regular butter, softened
1 cup brown sugar
1/2 tsp baking soda
1 egg
1 tsp vanilla extract
1 tsp hot water
1/4 tsp salt
Instructions:
1. Preheat your oven to 350 F degrees.
2. Combine both butters and sugar in a bowl with a whisk or electric mixer, then beat in eggs and vanilla.
3. Dissolve baking soda in hot water and add to mixture.
4. Combine salt and flour then stir into wet mixture. Then add the chocolate chips.
5. Take an ice cream scooper and portion out your dough on a baking tray lined with parchment paper, about 1 inch apart to leave space for spreading.
6. Bake for 10-15 minutes or until edges are nicely browned.
7. Remove from oven and let cool on a wire rack for 15 minutes before eating.
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