Cooking With Cannabis

Tag: 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.

  • 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.

  • Cannabis-Infused Hollandaise Sauce

    Cannabis-Infused Hollandaise Sauce

    This is one of those grown-up recipes everyone should know how to make. It is inspired by Ratio: The Simple Codes Behind the Craft of Everyday Cooking by the brilliant culinary communicator Michael Ruhlman. This is one of the most influential books in my kitchen library and should be in yours. This is a text we will return to often…yes. Yes I have a kitchen library. Don’t you?

    This cannabis-infused Hollandaise sauce follows the classic 6:1:1 ratio  – six parts butter, one part egg yolk, and one part liquid. The key is a gentle emulsification to create a rich, velvety sauce. We’ll infuse clarified butter with cannabis before incorporating it into the emulsion.

    Ingredients

    • ¾ cup (170 g) cannabis-infused clarified butter (recipe below)
    • 3 large egg yolks
    • 2 tbsp lemon juice (or white wine vinegar)
    • 1 tbsp water
    • ¼ tsp salt
    • ¼ tsp cayenne pepper (optional)

    For the Cannabis-Infused Clarified Butter

    1. Decarboxylation: Preheat your oven to 240 F (115 C). Grind 3.5 g (⅛ oz) of dried cannabis flower and spread it evenly on a parchment-lined baking sheet. Bake for 30-40 minutes, shaking occasionally.
    2. Infusion: Melt 1 cup (225 g) of unsalted butter over low heat. Add the decarbed cannabis and simmer for 45-60 minutes, keeping the temperature below 200 F (93 C). Strain through a fine mesh strainer or cheesecloth.

    Hollandaise Sauce Instructions

    1. Prepare a Double Boiler:
      • Bring a few inches of water to a simmer in a pot. Place a heatproof bowl over the pot, ensuring the bottom doesn’t touch the water.
    2. Whisk the Yolks:
      • In the bowl, whisk together the egg yolks, lemon juice, and water. Whisk constantly over gentle heat until the mixture thickens and forms ribbons when lifted.
    3. Emulsify the Butter:
      • Remove the bowl from heat and slowly drizzle in the warm cannabis-infused clarified butter, whisking vigorously to create an emulsion. If the sauce becomes too thick, add a few drops of warm water to adjust consistency.
    4. Season and Serve:
      • Stir in salt and cayenne pepper. Serve immediately over eggs Benedict, asparagus, or grilled fish.

    Tips for Success

    • Temperature Control: Keep the heat low and whisk continuously to prevent the yolks from scrambling.
    • Fixing a Broken Sauce: If the sauce separates, whisk a teaspoon of warm water into it slowly or start fresh with a new egg yolk and slowly add the broken sauce.
    • Dosage Consideration: The potency depends on the strain and amount of cannabis used. Start with a small serving to assess effects.

    This rich, buttery Hollandaise sauce elevates any dish while delivering a smooth, controlled cannabis experience. Enjoy responsibly!

    The Art of Elevating Your Menu