December 2011 Cannabis Cooking with Canna Chef Kim

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

Long before Christmas, people celebrated the winter solstice. First nation people, Native Americans, and a greater part of the world felt that these celebrations made the sun god happy and hurried the coming of spring. Celebrations were held on the eve of the shortest day of the year, usually the 21st of December. A big log, called the Yule Log, was burned in a huge bonfire. Everyone danced and sang around the warmth of the fire. Families hung mistletoe from the doorways of their homes for good luck. Some people decorated their homes with evergreens.  Eventually, many of the winter solstice traditions were made a part of the Christmas traditions as more people became Christians. The winter solstice is still celebrated, however, by many cultures around the world and is also a part of the Wicca religion.

Assortments of studies have been performed on the effects of the holiday season, which encompasses quite a few feast days, sometimes challenging our health. A majority of these studies have concluded that the health changes that occur during the holiday season are not reversed during the rest of the year and have a long-term cumulative effect over a person’s life, and that the risks of several medical problems increase during the Christmas and holiday season.  With that said, we need to keep on top of our health and watch for any warning signs that may trigger or implicate that there is a potential health concern.  Keep a healthy low stress lifestyle and practice random acts of kindness now, more than ever, during the holiday season. Be kind to yourself and to others on a daily basis. Life is too short to be a hater and we all have experienced how sad it is when we see people who are miserable and try to spread it to others. The best counterattack is to continue to be kind, keep the haters in your daily offering, pray that they may like themselves, and at least try to make the world a better place to live!

This month we have a few new therapeutic recipes for your favorite patient with, of course, our medicinal twist! Some of the following recipes are new experimental ones with some taken from the real 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


1 cup water
1 cup all-purpose flour
1/2 cup cannabutter*
4 eggs
1/2 teaspoon salt

1 (8-ounce) cream cheese (softened)
2 tablespoons fresh chives
1/4 cup mayonnaise
4 cloves of garlic (chopped)
6 ounces crabmeat
1 teaspoon Worcestershire
1/2 cup shredded Swiss cheese
1/4 teaspoon pepper

In a small saucepan, bring water, cannabutter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. Drop by rounded teaspoonfuls, 2 inches apart, onto greased baking sheets. Bake at 350° F for 30 to 35 minutes or until golden brown. Remove to wire racks. Immediately cut a slit in puffs to allow steam to escape. When cool, split puffs open; remove tops and set aside. Discard soft dough from inside. In a small mixing bowl, beat cream cheese and mayonnaise until smooth. Stir in remaining filling ingredients. Just before serving, spoon filling into puffs; replace tops.


5 tablespoons cranberry vinaigrette salad dressing
1/4 teaspoon of kief*
5 cups mixed salad greens with spinach
1/2 cup of pistachios
3/4 cup sweetened dried cranberries
1 avocado (peeled, pitted and diced)
3/4 cup glazed walnuts
1/2 red onion (thinly sliced in rings)
1 (15-ounce) can mandarin oranges, drained
3/4 cup crumbled blue cheese

Mix kief in salad dressing and shake well until all of the kief is well-blended in salad dressing.  Allow dressing to stand with kief in fridge for about an hour or more before adding to salad. Place the salad greens into a salad bowl and sprinkle with dried cranberries, walnuts, mandarin orange sections, onions, blue cheese, and avocado chunks. Drizzle the salad with the dressing, toss, and serve.


1 butternut squash (about 2 3/4 pounds)
1/4 teaspoon of kief*
2 tablespoons cannabutter*
3 teaspoons curry powder
2 cups chopped Bartlett pear (1 pound)
1/4 teaspoon salt
1 1/2 cups thinly sliced onion
1/8 teaspoon black pepper
1 cup water
1/2 cup half-and-half
1 cup pear nectar
1 small Bartlett pear (thinly sliced)
3 cups vegetable broth

Preheat oven to 375°F. Cut squash in half, lengthwise; discard seeds and membrane. Place squash halves, cut sides down, on a baking sheet; bake at 375°F for 45 minutes or until tender. Cool. Peel squash; mash pulp. Set aside 3 1/2 cups pulp, reserving remaining squash for another use.  Melt cannabutter in a large Dutch oven over medium-low heat. Add chopped pear and onion; sauté for 10 minutes or until lightly browned. Add squash pulp, water, pear juice or nectar, broth, kief, curry, salt and pepper. Bring to a boil; partially cover, reduce heat, and simmer for 40 minutes. Place 1/3 of squash mixture in a blender; process until smooth. Pour puréed mixture into a large bowl; repeat procedure with remaining squash mixture. Return squash mixture to pan; stir in half-and-half. Cook over low heat for about 3 minutes or until thoroughly heated. Ladle soup into bowls and garnish with pear slices. Serves 8 medicinal servings: 1 1/4 cups each.

Note: “Gifiti” is a new word I learned about after scuba diving in Central America with some new friends last week. It’s a local drink on Utila that is rum soaked in “special island herbs”.


1 onion (quartered)
5 teaspoons shallots (finely chopped)
1 carrot (quartered)
3 tablespoons dried cranberries
1 stalk of celery (quartered)
2 apples (chopped small or diced)
1 cup wild rice
3 tablespoons walnuts (chopped)
3 tablespoons canna olive oil*
2 teaspoons parsley (finely chopped)
1 teaspoon red wine vinegar
4 teaspoons scallions (finely chopped)
salt and freshly ground black pepper

Wash the rice in a colander under cool running water until well-rinsed. Place rice, onion, carrot and celery in a large saucepan with canna oil; cover with cold water. Season with salt and pepper. Bring water to a boil and immediately reduce heat; simmer until the rice is tender and fluffy: 45–60 minutes. Drain rice and remove the onion, carrot, and celery pieces. Combine the rice in a bowl with all the remaining ingredients and re-season. Serve hot or warm. Makes 4 to 6 curative servings.


1 large head red cabbage
2 teaspoons rendered goose or duck fat
1 cup red wine
1 medium onion (sliced)
2 teaspoons red wine vinegar
2 Granny Smith apples (cored & diced)
1 bay leaf
1/8 teaspoon of sea salt
1/4 teaspoon of kief*
1/4 teaspoon ground black pepper
1 teaspoon red gooseberry or currant jam

Remove and discard any damaged cabbage leaves. Core and quarter cabbage, then cut into 1/4-inch shreds. Combine wine, vinegar, kief and bay leaf in a bowl. Wisk for a few minutes until totally blended. Heat goose or duck fat in a large, deep casserole over medium heat. Stir in onion and sauté until lightly browned, 5 minutes, stirring occasionally. Add cabbage, apples, and wine-vinegar mixture and season with salt and pepper. Cover and cook slowly for 45 minutes, stirring occasionally.


6 to 8 lb goose
2 Granny Smith apples (cored & diced)
3 celery stocks (chopped)
2 yellow onions (chopped or diced)
4 garlic cloves (finely chopped)
2 sprigs of rosemary
2 tablespoons cannabis
3 teaspoons shallots (finely chopped)
4 tablespoons cannabutter*
1 cup of white wine
1/4 teaspoon sea salt
1/2 teaspoon ground black pepper

Wash goose completely inside and out. Slice apples, celery, garlic, cannabis and onions and mix well together. Place inside the washed and dried goose’s empty body cavity to remove any strong flavor left in it. The apples and vegetables will bring an aromatic and pleasant flavor experience to the meal.

Preheat oven at 350°F. Season goose with cannabutter, sea salt and pepper and rub it in lightly all over. Place on an oven cooking pan. Baste the goose often with a mixture of cannabutter and a white wine or keep heated on the stovetop. The roasting time required will depend on the size of the bird, about 20 minutes per pound. Roast the goose for at least 1 ½ – 2 hours at 350°F.

Note: The goose is done when both legs can be moved back and forth very easily. Wild geese have less fat than domestically raised birds and will not be so messy in the oven. For farm raised geese, cover lightly with some aluminum foil to keep the grease spatters down.


Alternatively, a goose can be cooked in a cooking bag with your favorite seasonings or the recipe above. At 350°F, a cooking-bag goose will take about 2 hours. A 6 lb. goose will feed 4 – 6 people, and an 8-lb. goose will feed 6 – 8 people.


6 cups of milk
3 eggs (beaten)
1/2 cup cannabutter*
1/3 cup brown sugar
1/2 cup yellow cornmeal
1 teaspoon of cinnamon
1/4 cup flour
1 teaspoon of nutmeg
1 teaspoon salt
1 cup golden raisins
1/2 cup molasses
whipped cream or vanilla ice cream

Scald the milk and cannabutter in a large double boiler, or heat the milk and cannabutter for 5 or 6 minutes on the stove on high heat until it is almost boiling. Turn heat down to medium. Preheat oven to 250°F. In a separate bowl, mix cornmeal, flour, and salt; stir in molasses. Thin the mixture with about a 1/2 cup of scalded milk, a few tablespoons at a time, and then gradually add the mixture back to the large pot of scalded milk. Cook, stirring until pudding starts to thicken. Temper the eggs by slowly adding a half cup of the hot milk-cornmeal mixture to the beaten eggs, whisking constantly. Add the egg mixture back in with the hot milk-cornmeal mixture; stir to combine. Stir in the brown sugar and spices until smooth. If the mixture is clumpy, run it through a blender to smoothen it out. Stir in the raisins. Pour into a 2 1/2 quart shallow casserole dish. Bake for 2 hours at 250°F. Allow the pudding to cool for about an hour to be at its best. It should be reheated to warm temperature if it has been chilled. Serve with whipped cream or vanilla ice cream. Makes 8 to 10 medicinal servings.

Note: This medicinal dessert is great for the patient who has difficulty with appetite, as this will make them want to eat it all up! Try a dollop of ice cream or whipped cream to top it off.

“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 can then be used for cooking or for smoking. It is usually a pale green to light brown dependant 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 drawer. This makes it easy and compact for the average user to collect the kief and use for smoking or for 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

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

Peace, Love & Gratitude,        

bringing you that fire! stay tune for more posts.

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