Ganja Linguine

There’s nothing quite like pasta for a speedy treat, this dish will not just impress everyone that you serve it too, but is also simple to make and quick to rustle up. Like most things, I like my pasta hot and spicy so I have opted to use hot red pepper linguine, but if you prefer things a little more chilled then you can replace this with a different flavour.

1 lb. hot red pepper linguine
1 1/2 lb. white mushrooms
2 green peppers cut up
1/8 lb. fine bud or leaf of marijuana seeds origin.
1 1/2 stick butter
1/2 pint of half-and-half cream
4 cloves chopped garlic
1 cup chopped fresh basil (or 2 tsp. dry basil)

Take the ganja and heat it in butter over moderate flame. Cook the butter in a double-boiler pot, making sure you heat it for at least 20 minutes, making sure not to burn the butter. Strain out the leaf and set the butter aside. Cook your linguine, but not too long. Pour your butter into another pan and add pepper, garlic and mushrooms, and sauté them a couple of minutes. Then drain the linguine and add to the sauté mixture. Pour in the cream and let it slowly reduce. The cream slowly thickens over a low flame. When it boils off the bottom of the pan, you are ready to eat.

Very important small print disclaimer: (too late to be reading if you’re already eating!)

We want to make one thing clear stoners – the recipes reprinted within this blog are for decorative purposes only – ie: print them out, stick them on your wall and make your friends laugh. Although they DO appear on occasion to contain every one of the basic food groups, weed is in a category of its own, and not yet considered a mainstream dietary requirement. We do not condone irresponsible or illegal behaviour and the recipes are reproduced purely for our own amusement. But if YOU find them so amusing that you are powerless to resist trying them out on your friends – you have been warned! And by the way while we’re on the subject, we also take no responsibility whatsoever for your high (or lack of high) if you do try them. In other words - you are entirely responsible for any effects which may result in you or others - especially if your kitchen measurement mantra runs to, “Is this a teaspoon or a tablespoon?” Rock on.

Cannabis-Crispy squares

Rice Crispy Squares - With a Twist

Rice Crispy squares are great tasting as they are, but can be even more fun with a secret ingredient. Follow this recipe for the perfect squares of chocolaty and weedy goodness...

you will need:

3 tablespoons butter or margarine
1 package (10 oz., about 40) regular marshmallows
6 cups Rice Krispies
150 g Chocolate
3.5 grams of bud OR 4g of cannabis seeds

Grind or chop the Cannabis to a fine powder.

heat a pan of water with a glas bowl in it (enough water in the pan to be about half way up the bowl) Melt the chocolate in bowl until almost completely liquid. Add the Cannabis. In large saucepan melt butter over low heat. Add the chocolate mix and stir in. Remove from the heat. Add rice crispies. Stir until well coated.

Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares.


Thanks to Kellogs for the squares recipe, and UK420.com for the other hints...

Cannabis Tea

For those who like to enjoy a hot drink on cold winter days - but with a twist. Best for breakfast, with tiffin, strong like a builders, weak in earl grey...well, pretty much any time. :) thanks to Marijuana-tea.com (http://www.marijuana-tea.com/) you can also substitute leaf for cannabis seeds for a slightly different...taste.


MARIJUANA TEA RECIPES

Billy's Marijuana Tea

4 cups water
1 cup marijuana leaf
2 of your favorite tea bags
honey (optional, but good)
milk/soy milk/rice milk (optional, but good)

Boil water and leave the leaf simmering in water for about 15 min. Add tea bags and or milk/honey and boil for another 5-10 min. If adding milk, pour very slowly so the milk doesn't curdle. Or microwave the milk first so it's a little warm as it hits the boiling tea.

Peter Piper's Marijuana Tea
gently simmer 1 gram cannabis per cup whole milk for 20 minutes...remove from heat and steep 1 mint tea bag per cup for 4 - 6 minutes...strain and refrigerate...stores well for at least one week I make a version of this with sugar and alcohol and liquor flavouring. I use 10% cream instead of whole milk and at Least 7 grams of cannabis per cup of cream...stores well for about 6 - 12 months...one ounce per serving...warms the heart!

Cannabutter Marijuana Tea
It's made with the liquid left over from making cannabutter that's reheated with a generous dollop of cannabutter in it. Put a little honey in it and it's sort of drinkable...in a gagging as it goes down kind of way. It's sort of better when you just add cannabutter to an Earl Grey or Orange spice herbal tea.

Hashish Fudge

Apparently, the Moroccans (a people famed for their spectacular hash production) use this to ward off colds in the winter. I can only imagine that after a few pieces of this, something as minor as a cold really would't worry you!

Ingredients:

1 teaspoon black peppercorns
1 whole nutmeg
4 sticks of cinnamon
1 teaspoon coriander
Handful of dates, figs, almonds and peanuts
1 cup of sugar
50g cannabutter

Preparation:

Grind the first four ingredients together in a mortar and pestle. Chop the dates, figs, almonds and peanuts together and dust them with the spices. Dissolve the sugar into the cannabutter, then roll all of the ingredients togther into small balls. Serve and enjoy!

Pot Pasta

Time to put that cannamilk into action with some delicious Pot Pasta! I found this one here...

Ingredients:

2 cups of shell pasta
1 1/2 cup of cannabis milk
half a pepper (any colour)
half an onion
a glove of garlic
2 tablespoons of margarine (or cannabutter if you want it really strong!)
4 tablespoons of flour
1/2 teaspoon of wet mustard
fresh dill spice
3 tablespoons of nutritional yeast
soy sauce

Cooking method:

Cook the pasta, drain it and set it aside. Sautee all of the vegetables until the onions are limp and transparent, then add them to the pasta. Melt the margarine, and add the flour until it is a thick paste, then add the cannamilk and whisk it all together. Heat it gently (the sauce will burn easily if you aren't careful) then chuck in the vegetables and the pasta. Serve and enjoy!