Roasty-Toasty Cauliflower

Roasty-Toasty, Walla Walla Sweet Cauliflower

Ingredients:

1 Head Cauliflower
*1/2 cup Walla Walla Sweet Onion
2 Cloves Garlic, sliced thin
**4 TBSP Olive oil
***1 TBSP parsley
Lemon wedges
Salt & pepper, to taste

Instructions:

1.  Preheat oven to approximately 200 degrees F.

2.  In medium-sized mixing bowl, mash & slice garlic & herbs. Mix in olive oil.

3.  Thoroughly rinse, trim, & dry whole cauliflower head. In shallow baking dish, lay the entire head in the dish. Brush the oil mixture over entire cauliflower head. Top with salt & pepper.

4.  Roast in preheated oven for 25 minutes or until the head is golden brown on top. Serve with lemon wedges.

*any other onion will overpower the entire dish; best do without than substitute with another type of onion
**marijuana-infused oil will help aid in digestion & relax muscles to relieve muscle spasms & cramps
***substituting ground marijuana for parsley will add to the medicated effects

ZANY ZUCCHINI LASAGNA *without the noodles

ZANY ZUCCHINI LASAGNA

*no pasta

Ingredients:

2 medium zucchini, sliced lengthwise (about ¼ inch thick)

*Dab olive oil

½ lb ground meat (of choice)

1 clove garlic, minced

¼ cup onion, chopped

2 small tomatoes, cut up

1-6 oz can tomato paste

1 ½ tsp Italian blend seasoning

**1 tsp parsley

½ tsp pepper

¾ cup low fat cottage cheese (or ricotta)

½ cup mozzarella, shredded & divided

Directions:
 

1. Pan fry zucchini in *olive oil until crisp & golden brown.

2. Brown meat, garlic, & onions until garlic & onions are tender; drain fat. Add the next five ingredients (**parsley) to meat & bring to a slow boil. Reduce heat; simmer, uncovered for 10 minutes.

3. In a 1 ½ to 2 quart casserole dish spread ½ meat mixture. Layer ½ zucchini & next all of the cottage cheese. Sprinkle half mozzarella. Layer the rest of the meat mixture & then the rest of the zucchini.

4. Bake, uncovered at 375 degrees F for 30 minutes.
Sprinkle rest of mozzarella & bake 10 minutes more.
Let rest for 10 minutes before serving.

*to make medicated, use marijuana-infused olive oil

**to make medicated, replace parsley with a savory marijuana bud, ground

Cannabutter & Garlicky Shrimp w/a Kick!

Cannabutter & Garlicky Shrimp w/a Kick!

Ingredients:

• 1 TBSP *oil
• 20 raw shrimp, approximately, peeled & deveined
• Salt, to taste
• Lemon zest from one lemon
• 2 cloves garlic, smashed with side of knife blade & sliced thin
• ¼ tsp red pepper flakes
• 3 TBSP lemon juice, approximately one lemon’s worth
• ½ TBSP cold **butter
• ***1/3 cup parsley, divided in half
• ½ TBPS cold **butter
• Scallions, thinly sliced, for garnish
• Water, as needed

Directions:

• In wok, or skillet, heat oil on high. Place shrimp, in a single layer, & cook for 1 minute without turning.
• Sprinkle with salt & lemon zest. Cook & stir until shrimp turn pink, approx. 1 min. 

• Add garlic & pepper flakes, ½ TBSP cold butter, & ½ the parsley. Cook until butter melts, approx. 1 min.
• Turn to low heat & add1/2 TBSP cold butter. Cook & stir until a thick sauce forms, approx. 2-3 minutes. 

• With a slotted spoon, remove the shrimp to serving platter or bowl. Cook the butter sauce about 2 min. If the sauce is too thick, add water (1 tsp. at a time) until desired consistency. Season to taste.
• Pour sauce over shrimp & garnish with the other half of the parsley & scallions. Serve.

*marijuana-infused oil will give this recipe a muscle-relaxing quality

**replace butter with cannabutter & boost the CBD absorption

***replace all or half of the parsley with ground marijuana leaves, trim, & or bud, although medical this really is a matter of preference 

Pot & Parmesan Corn Cob

Buttery, Parmesan & Marijuana Encrusted Corn-on-the-Cob

Ingredients:

·         6 ears corn

·         ½ cup mayonnaise (or marijuana-herbed mayo)

·         1 cup shredded Parmesan cheese

·         1 TBSP chili powder

·         1 tsp black pepper

·         3 TBSP finely ground parsley, or marijuana

Directions:

1.      Preheat oven to 400*F

2.      Cut 6 sheets of aluminum foil 1 ½ times the size of the ears of corn. Place each ear in center of foil sheets.

3.      Stir mayo, cheese, chili powder, blsck pepper, & parsley together until it becomes thick, like a paste. Rub each ear of corn with approximately 2 TBSP of mayo mixture. Wrap with aluminum sheets & seal the ends.

4.      Arrange on cookie sheet or jelly roll pan. Bake in preheated oven for 20 minutes, turning halfway (at 10 min mark) through. Serve in foil while still hot.

Bewitching Blackberry Cobbler

Bewitching Blackberry Cobbler

Cobbler:

• 3 cups berries, fresh or frozen, thawed & drained (Do Not Use Blueberries)
• ½ - 1 cup sweetener
• 1 cup flour/substitute
• 1 ½ tsp baking powder
• ¼ tsp salt
• 1 cup milk/substitute (infused with marijuana, if desired)
• ½ cup cannabutter, melted

 Streusel Topping:

• ¼ cup cannabutter
• ½ cup flour/substitute
• ¼ cup brown sugar, or molasses
• 1 tsp cinnamon
• ½ cup oats, or homemade granola

Directions:

1. Heat oven to 375*F.
2. In medium bowl, stir together berries, lemon zest, & sweetener. Let stand about 20 minutes or until syrupy.

1. In large bowl, stir together flour, baking powder, salt, & milk. Stir in melted butter until blended. Spread in an un-greased, 8-inch, square baking pan.

1. Spoon berry mixture over batter. By spoonfuls, drop topping over berries.

1. Bake 45-55 minutes, or until dough rises & is gold & bubbly. Serve warm with cream.

BBQ Tri-Tip Strips

BBQ Marinated & Medicated Tri-tip Strips

*to make this a medicated dish, use marijuana infused oil of preference & 3 TBSP chopped marijuana trimmings, replacing the parsley

Ingredients:

Marinade:       

·         ⅓ cup soy sauce

·         * ½ cup olive oil

·         ⅓ cup fresh lemon juice

·         ¼ cup BBQ sauce, of choice

·         1 clove garlic, minced

Tri-tip:

·         2 lbs. tri-tip roast, raw

·         1 tsp lemon zest

·         pinch salt & pepper

·         ½ cup red wine (dry), or beef broth

·         ½ cup, unsalted beef broth

·         2 TBSP BBQ sauce, of choice

·         * 3 TBSP chopped parsley

Directions:

1.      Cut tri-tip into 3/4 inch strips. Poke holes throughout strips with fork.

2.      Whisk together or mix in blender/food processor, soy sauce, oil, lemon juice, BBQ sauce, & garlic. Pour over tri-tip. Marinate for at least one hour, preferably overnight.

3.      Heat skillet over medium heat. Sauté meat until done, approximately 5-8 minutes. Season with salt & pepper.

4.      Remove the meat, add lemon zest & wine to the skillet. Boil until reduced by half, whisking constantly. Add beef broth & BBQ sauce, whisking until blended. Boil until thickened, & add parsley.

5.      Return meat to pan. Heat thoroughly in sauce. Serve.

Moitle's MOCs (medical oatmeal cookies)

Moitle’s MOCs

(medical oatmeal cookies)

*inspired by the Snoqualmie Falls Lodge’s TM Oatmeal Dream Cookies

*a featured recipe on Nugs.com, published 06/09/2014

Ingredients:

1 cup (2 sticks) butter (cannabis butter)

1 cup packed brown sugar

¾ cup sugar

2 eggs

2 teaspoons vanilla

2 cups flour

1 Tablespoon cinnamon

1/8 teaspoon nutmeg

1 teaspoon baking soda

½ teaspoon salt

2 ½ cups Snoqualmie Falls Lodge TM Oatmeal

1 cup raisins (&/or other dried fruits/nuts)

Instructions:

1.  Preheat oven to 350 degrees.
2.  Cream together butter, sugars, eggs, & vanilla until smooth.

3.  In a separate bowl, mix together flour, cinnamon, nutmeg, soda, powder, & salt.

Blend into butter/sugar mixture.

4.  Fold in oatmeal & raisins until thoroughly mixed. 

5.  Drop by rounded Tablespoons on ungreased baking sheet.

6.  Bake for 8-10 minutes.

Snack-Moi Sain (Granola)

Snack-Moi Sain (granola)

*original recipe made with love, by Moitle,

a.k.a., Tracey Greig

as published on Nugs.com, May 12, 2014

Ingredients:

·         3 cups thick, rolled oats

·         2 cups raw nuts

·         3/4 cup thick-shred coconut

·         1/8 cup honey

·         1/8 cup molasses

·         ¼ cup EVOO (extra virgin olive oil), or any oil of preference

·         ¾ tsp salt

·         1 cup dried fruits

Directions:

1.      Preheat oven to 250 degrees F.

2.      In a large bowl, combine the oats, nuts, coconut, and honey.

3.      In a separate bowl, combine molasses, oil, and salt.

4.      Combine both mixtures and pour onto 2 sheet pans.

5.      Bake for 1 hour and 15 minutes, stirring every 15 minutes.

6.      Remove from oven.

7.      Add dried fruits and mix until evenly distributed.

**To make this recipe vegan, replace honey with another sweetener of your preference, i.e., molasses, agave nectar, brown sugar, et cetera).

***To make this recipe green (medicated), grind desired amount of bud to almost powder & combine with Directions #3 before #4 (combining both mixtures). --&/or—add marijuana infused olive oil.