Cooking With Cannabis

Category: Recipe

  • Greek-Style Stuffed Bell Peppers

    Greek-Style Stuffed Bell Peppers

    Approx. 5 mg THC per whole pepper (low dose)

    These roasted bell peppers are bursting with savoury Greek flavours and finished with a cannabis-infused olive oil glaze for a relaxing twist. Ideal as a main or hearty side, this vegetarian-friendly dish layers textures and bright Mediterranean notes.

    Ingredients
    4 large bell peppers, tops cut off and seeded
    1 cup (250 mL) cooked long grain rice
    1 small onion, finely chopped
    1 small red pepper, finely chopped
    1/2 tsp (2 mL) dried oregano
    1/2 tsp (2 mL) dried basil
    1/2 tsp (2 mL) garlic powder
    Salt and pepper to taste
    1/2 cup (125 mL) crumbled feta cheese
    1/2 cup (125 mL) shredded mozzarella
    2 tsp (10 mL) cannabis-infused olive oil (20 mg THC total)
    1 tbsp (15 mL) plain olive oil

    Method
    Preheat oven to 375°F (190°C). In a mixing bowl, combine cooked rice, onion, red pepper, oregano, basil, garlic powder, salt and pepper. Stir in half the feta and mozzarella.
    Fill each bell pepper with rice mixture, pressing down lightly. Top with remaining cheese. Mix cannabis-infused olive oil with plain olive oil. Brush the exterior of each pepper and inside of the lid with oil mixture. Replace tops if desired.
    Place peppers upright in a baking dish. Add a splash of water to the bottom and cover loosely with foil. Roast 30 minutes, uncover, then bake another 15 minutes until tender and golden.

    Dosing note: Using 2 tsp infused oil across 4 peppers yields 5 mg THC per pepper. Adjust oil volume to meet your desired potency.

    Consume cannabis responsibly. Do not get lifted and drive or operate heavy machinery. Respect the cannabis laws of your jurisdiction. Be nice to each other.

  • Crème caramel

    Crème caramel

    Crème caramel is a classic custard dessert featuring a silky texture and a rich caramel topping. It should also be one of the first grown-up desserts you learn to make. Following the culinary ratios presented in Michael Ruhlman’s Ratio*, the key to a perfect crème caramel is the custard ratio: 2 parts liquid to 1 part egg. Infusing cannabis into this recipe requires incorporating a fat-based infusion, such as cannabis-infused cream or milk. So, sugar and THC. Hold on to your spoons…

    Ingredients

    Caramel
    1 cup (200 g) granulated sugar
    1/4 cup (60 mL) water

    Custard
    2 cups (480 mL) cannabis-infused heavy cream or whole milk
    4 large eggs
    1/2 cup (100 g) granulated sugar
    1 tsp (5 mL) vanilla extract
    Pinch of salt

    Instructions
    1. Prepare the caramel. In a saucepan over medium heat, combine sugar and water. Cook without stirring until the mixture turns a deep amber colour, about 10 minutes. Quickly pour into ramekins, swirling to coat the bottom.
    2. Prepare the custard. In a saucepan, heat cannabis-infused cream until steaming but not boiling. Remember to match your heat to your terpenes. In a separate bowl, whisk eggs, sugar, vanilla, and salt until smooth. Gradually whisk in the warm cream, tempering the eggs to avoid curdling.
    3. Bake. Strain the custard through a sieve into the caramel-lined ramekins. Place ramekins in a baking dish and pour in hot water to reach halfway up the sides. Bake at 325°F (160°C) for 35 to 40 minutes, until the custard is set but still slightly jiggly in the centre.
    4. Chill and serve. Cool to room temperature, then refrigerate for at least four hours. To serve, run a knife around the edges and invert onto plates, letting the caramel flow over the custard.

    Dosing Considerations
    Adjust the potency of your infusion based on personal tolerance. Always label cannabis-infused desserts clearly and keep them away from unintended consumers.


    How to Infuse Milk with Cannabis
    Cannabis-infused milk is a versatile ingredient for cooking, baking or enjoying on its own. The key to a successful infusion is gentle heat and time, allowing the cannabinoids to bind to the fat in the milk.

    Ingredients:

    2 cups (475 mL) whole milk (3.25% M.F.) or cream for a richer infusion
    1 gram decarboxylated cannabis, finely ground

    Instructions

    1. Decarboxylate the cannabis. Preheat the oven to 240°F (115°C). Spread the finely ground cannabis on a parchment-lined baking sheet and bake for 30 to 40 minutes, stirring occasionally. This activates the THC and CBD. Let cool.

    2. Heat the milk. In a saucepan over low heat, warm the milk until it reaches a gentle simmer (about 180°F or 82°C). Do not let it boil, as high heat can degrade cannabinoids.

    3. Infuse the cannabis. Stir the decarboxylated cannabis into the milk. Maintain a low simmer for 45 minutes, stirring occasionally to prevent scorching.

    4. Strain. Remove from heat and let cool slightly. Strain through a fine-mesh sieve or cheesecloth into a clean container, discarding the plant material.

    5. Store. Refrigerate in an airtight container for up to a week. Shake before use.

    Use infused milk in coffee, tea, smoothies, or recipes calling for milk. Dosage varies based on potency—start with a small amount and adjust accordingly.

    Notes
    *Ratio is perhaps the most important cookbook in my collection. I’d go so far to say it’s more an anti-cookbook, a Master Class in kitchen fundamentals most if not all of which lend themselves to a lifted menu.

  • Chilled Cannabis-Infused Key Lime Pie

    Chilled Cannabis-Infused Key Lime Pie


    No baking here. Okay, maybe a little…

    Ingredients

    For the crust
    1 ½ cups (170 g) graham cracker crumbs
    6 tbsp (85 g) unsalted butter, melted
    2 tbsp (25 g) granulated sugar

    For the filling
    1 package (8 oz / 225 g) cream cheese, softened
    1 can (14 oz / 300 mL) sweetened condensed milk
    ½ cup (120 mL) key lime juice (or regular lime juice)
    1 tbsp (15 mL) lime zest
    1 tsp (5 mL) vanilla extract
    1–2 tbsp (15–30 mL) cannabis-infused heavy cream (see below)

    For the cannabis-infused heavy cream
    ½ cup (120 mL) heavy cream
    ½–1 gram decarboxylated cannabis (adjust potency as needed)

    For garnish (optional)
    Whipped cream
    Lime slices or zest

    Instructions
    Prepare the cannabis-infused heavy cream
    1. In a small saucepan over low heat, warm the heavy cream until it just starts to steam. Do not let it boil.
    2. Stir in the decarboxylated cannabis and let it infuse over low heat for 30–45 minutes, stirring occasionally.
    3. Strain the cream through a fine-mesh sieve or cheesecloth into a clean container, discarding the plant material.
    4. Let the infused cream cool to room temperature before using.

    Make the crust
    1. In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until the texture resembles wet sand.
    2. Press the mixture firmly into a 9-inch (23 cm) pie pan, ensuring an even layer on the bottom and sides.
    3. Refrigerate for at least 30 minutes to set.

    Prepare the filling
    1. In a large mixing bowl, beat the cream cheese until smooth and fluffy.
    2. Add the sweetened condensed milk, lime juice, lime zest, and vanilla extract. Mix until well combined.
    3. Stir in the cannabis-infused heavy cream, mixing thoroughly. Adjust the amount based on desired potency.

    Assemble and chill
    1. Pour the filling into the prepared crust, smoothing the top with a spatula.
    2. Cover and refrigerate for at least 4 hours, or overnight, until fully set.

    Garnish and serve
    1. Before serving, top with whipped cream, lime slices, or additional lime zest if desired.
    2. Slice and enjoy responsibly.

    Notes
    The potency of the pie will depend on the strength of your cannabis infusion. Start with a small slice and wait at least two hours before consuming more.

    If using a store-bought infused cream, adjust the amount to match your desired dosage.