June 2011 Cooking with Kim

Written by Canna Chef Kim ~ Mother Earth Co-op ♥ Proudly serving San Diego MMJ patients since 2005

In celebration of cancer survivorship, the 24th annual National Cancer Survivors Day is on Sunday, June 5, 2011 and aims to unite millions of survivors across America with others around the world in a day of fun.  National Cancer Survivors Day is an annual, treasured, worldwide “Celebration of Life” that is held in hundreds of communities throughout the United States, Canada, and other participating countries. Survivors unite in a symbolic event to show the world that life after a cancer diagnosis can be significant, fun and productive.

The National Cancer Survivors Day Foundation defines a “survivor” as anyone living with a history of cancer, from the instant of diagnosis through the remainder of life. In America alone, there are over 11 million people living with a history of cancer.  Survivors will be the first to tell you that you can live a fulfilling life after a cancer diagnosis.

Major advances in cancer prevention, early detection, education and treatment have resulted in longer survival. On the other hand, surviving cancer can leave a host of problems in its wake. Physical, emotional, and financial hardships often persist for years after diagnosis and treatment. Survivors may face numerous challenges, including access to cancer specialists and promising new treatments, denial of health and life insurance coverage, financial hardships long after the initial diagnosis and treatment, employment problems, psychological struggles and the strain on personal relationships, and the profound fear of recurrence. In order to continue with improving the quality of life for cancer survivors, more resources, research, and survivor-friendly legislations are needed. The National Cancer Survivors Day Foundation encourages a greater commitment to resolving the issues of cancer survivorship through public education. Celebrate and remember that the key to survival is early detection and education!

This month we have a few new healing recipes for your favorite patient with, of course, our medicinal twist! Some of the following recipes are taken from Mother Earth Co-op’s “Special Medicinal Recipes – A Medical Cannabis Cookbook.”  Canna Chef Kim © 2008 Cookbook available at finer co-ops, collectives and physician offices or online at www.motherearthcoop.com/products

TRIBAL VISION ICED TEA
(Beverages)

1 qt. water
2 tsp. allspice
8 bags Earl Grey tea
1/2 tsp. black peppercorns (crushed)
8 sticks cinnamon (broken up)
3 tbsp. honey
8 pieces cardamom pods (crushed)
8 lemon wedges
1/2 tsp. kief*
8 orange wedges
2 tbsp. coriander seeds
8 sticks cinnamon (whole)
2 tsp. anise seeds

Bring water to a boil in a medium saucepan. Add tea bags, then remove from heat and let steep for 20 minutes; discard tea bags. Reheat tea and pour into a heatproof bowl. Add all of the spices, including the kief* (see recipe), and mix thoroughly. Cover and let steep overnight. Strain tea into a medium saucepan. Reheat tea, stir in honey and let cool. Makes 8 curative servings.

Note: For each curative drink, pour the spiced tea over cracked ice. Garnish with a lime wedge, an orange slice, and a cinnamon stick and serve. Nice relaxing beverage that helps with nausea, cramps, anxiety and pain.

MAUREGON PRIMO QUICHE
(Appetizers)

1 pkg. pie crust
1/4 tsp. onion salt
1 Portobello mushroom (chopped)
2 tbsp. cannabis (very finely ground)
1/2 lb. white mushrooms (chopped)
1/8 tsp. cayenne pepper
4 tbsp. cannabutter*
1 tbsp. cilantro (chopped)
1 large egg
1 ½ cups Swiss cheese (shredded)
1/2 cup whipping cream

Let pie crust stand at room temperature for 20 minutes, then gently roll it out into 12-inch (28 cm) circles. Wipe mushrooms with a damp cloth and chop them in a food processor or with a chef’s knife. Place cannabutter * (see recipe) in a medium skillet, then cook mushrooms over medium heat until all liquid is evaporated and the mushrooms are brown and tender. Preheat oven to 375°F (190° C). Grease 2 dozen muffin cups. Using a 3” (7.5 cm) cookie cutter, cut 24 circles from the pie crust (12 from each crust), re-rolling crusts if needed. Press into prepared muffin cups. Divide mushrooms evenly among the lined cups. In a small bowl, combine: egg, cream, onion salt, cannabis, cayenne pepper and cilantro, and then beat well. Pour egg mixture over mushrooms and sprinkle with grated cheese. Bake for 18 to 20 minutes or until the center of the quiches are set. To serve warm, cool for 5 minutes before removing from the pans. To freeze, cool on a wire rack and freeze in a single layer until solid. Place in an airtight freezer container in a single layer. To reheat, place frozen quiches on a cookie sheet and bake at 350°F (180° C) for about 10 to 13 minutes, until hot. Makes 24 healing quiches.

Note: These little special quiches are wonderful and can be served as appetizers for the small appetite. You can make the quiches ahead of time and freeze since they reheat wonderfully. Perfect for digestive problems, nausea and insomnia.

CHILLIN’ MANGO & CUCUMBER SOUP
(Soups)

2 small mangos
1/2 tsp. kief*
2 small cucumbers (seedless)
2 tbsp. cilantro
3 tbsp. lime juice (fresh)
1/8 tsp. sea salt
1/2 red onion (finely chopped)
1/8 tsp. pepper

Chop one mango and one cucumber thinly and set aside. Coarsely chop the remaining mango and cucumber and purée with a 1/4 cup of water in a blender or food processor until the mixture is almost smooth. Transfer to a bowl and stir in the finely chopped mango, cucumber, onion, lime juice, kief* (see recipe) and 2 cups of cold water. Place bowl in a larger bowl of ice and cold water; stir until cool. Just before serving, stir in cilantro, salt and pepper to taste. Recipe makes 6 to 7 curative servings.

Note: Soup can be chilled in a refrigerator until cold; about 2 hours. Patients love this exotic medicinal soup for reducing fever, cramps, and joint pain, as well as relief from nausea.

HUBBA BUBBA FOCACCIA
(Breads)

4 cups all purpose flour
1/4 cup cannabutter*
1 pkg. active dry yeast
1 large red onion (thinly sliced)
1 tbsp. sugar
1 tsp. garlic (finely chopped)
1/2 tsp. sea salt
1/2 tsp. pepper (finely ground)
1 ½ cups water

Stir together 2 cups of flour, yeast, sugar and salt in a large bowl. Combine water and cannabutter* (see recipe) in a saucepan. Cook over low heat, stirring occasionally, for about 2 to 4 minutes. Cannabutter does not need to melt completely. Add warm water mixture to the flour mix. Beat at low speed to moisten the flour. Increase speed to medium and beat, scraping the bowl often, until smooth for about 2 to 3 minutes. Stir in remaining flour by hand until dough forms a ball and leaves the side of the bowl. Place dough on lightly floured surface and knead until smooth and elastic, adding more flour as needed to prevent sticking (3 to 5 minutes). Place dough in large greased bowl; turn greased side up. Cover loosely with plastic food wrap and let it rise in a warm place until it doubles in size (45 to 60 minutes). Meanwhile, melt the other 1/4 cup of cannabutter in a large skillet over low heat; add onion. Cook, stirring occasionally, until onion begins to soften; about 5 minutes. Add garlic and pepper. Continue cooking, stirring occasionally, until onion is softened but not browned (2 to 3 minutes); set aside. Heat oven to 375°F (190°C). Punch down dough and shape into a ball. Cover with plastic food wrap and let it stand for 10 minutes. Place dough on a large greased baking sheet. Press into a 12-inch (30 cm) circle. Spoon the onion mixture evenly over the dough. Make 1/2 inch (12.5 mm) deep indentations [1 to 2 inches (2.5 to 5 cm) apart] into the dough with floured fingers or the handle of a wooden spoon. Bake until the edges are golden brown for about 25 to 30 minutes. Remove from the baking sheet and serve warm.

Note: Onion and garlic topped bread is perfect for a sandwich and good for nausea. A bread machine will save you some time. Directions: 2 lb. Loaf; read instruction manual and prepare according to the manual directions for dough; however, make sure to decrease the yeast to 1 3/4 teaspoons. Prepare topping, shape, and bake as directed above.

CROCKPOT CARAMEL CHEESECAKE
(Cakes)

1 1/4 cups graham cracker crumbs
1/2 cup brown sugar
1/4 cup sugar
1/4 cup walnuts (chopped)
2 large eggs (beaten)
1 tbsp. brown sugar
1/3 cup evaporated milk
1/2 cup cannabutter* (melted)
1 tsp. vanilla
2 (8-oz.) packs cream cheese (softened)
2 tbsp. flour
1 cup chocolate chips (semi sweet)
1 (3-oz.) pkg. cream cheese (softened)

In a medium bowl, combine: crumbs, walnuts, 1 tablespoon of brown sugar and melted cannabutter* (see recipe); mix until crumbly. Pat into the bottom of a springform pan; set aside. In a large bowl, beat cream cheese until smooth. Add 1/2 cup brown sugar, 1/4 cup sugar and beat well. Add eggs, milk, vanilla, flour, and beat until smooth. Pour mixture over crumb crust in the prepared pan. Melt chocolate chips in a microwave oven or over very low heat, and then drizzle over cheesecake in pan. Using a knife, marble by drawing the knife through the chocolate and cheesecake batter. Position a ring of crumpled aluminum foil at the bottom of a crockpot. Then, fold two 24-inch (60 cm) long pieces of heavy duty foil in half (the long way), then in half again; place over the ring of foil in the crockpot, making an ‘X’ and letting the edges hang down over the sides of the crockpot.  Place the springform pan on top of all of this, making sure it’s level. Cover crockpot; cook on high for 2 1/2 to 3 hours. Turn off crockpot, don’t remove lid, and let it stand for 1 hour. Cautiously remove the cheesecake from the crockpot, using the strips of foil you placed over the rack. Chill for at least 3 hours. Remove sides of pan. Serve with hot chocolate sauce or caramel fudge ice cream topping and some whipped cream. Makes 8 curative servings.

Note: When cheesecake is baked in the oven, the top usually cracks unless you bake it in a water bath. In a crockpot, that is not a problem because the baking environment is so moist. Make sure your springform pan fits easily into your slow cooker with a space of at least a 1/2 inch (12.5 mm) all the way around between the pan and the sides of the crockpot.

“KIEF” is an age old way of extracting trichomes from plant material. Kief is the product derived from the kiefing process. Kiefing is a method in which you rub dry trim, buds and small leaves with crystals on them over a silk screen. The THC glands will form a powder that comes through the screen, which is then used for cooking or smoking. It is usually a pale green to light brown color depending on the strain of cannabis. Kief powder that is pressed together is called hash.

Note: Kief boxes are sold at some smoke shops and are easier to work with than silk screens. In a kief box, the screen is above the collection drawer, allowing the THC glands to pass through the screen and into the collection drawer. This makes it easy and compact for the average user to collect the kief and use for smoking or cooking.

*Cannaoil is any high-quality food grade oil such as coconut oil, hempseed oil, olive oil, or canola oil that has been infused with high grade medical cannabis.

*Cannabutter is dairy butter that has been infused with high-grade medical cannabis.

The recipes for cannaoil and cannabutter can be found in the first copy of NUG Magazine or online at www.MotherEarthCoop.com

Wishing you a hempy journey to a healthier you!  Please remember to continue the 2011 challenge of being kind to each other and practicing random acts of kindness each and every day!!!

Peace, Love & Gratitude,
Kim

Steve

Author: Steve

Built Like That!

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