Celebrate the Chinese New Year with Cannabis
Jan28

Celebrate the Chinese New Year with Cannabis

Paul Ng, a professional feng shui master, has predicted the Year of the Wooden Horse would neither be good nor bad. Kind of boring right? The Horse is also a symbol of traveling and a path to speedy success. People born under the horse zodiac are very active and energetic. You can find your Chinese zodiac year here. MMMM…Chinese Dumplings Recipe   To celebrate the Chinese New Year with Cannabis Medicated Pork & Noodle Stir Fry Learn how to do the Chinese Fire Breathing Dragon by clicking on Snoop: Top 5 Chinese New Year Superstitions: 1.   House Cleaning before New Year – Sweeping and cleaning should be done before the New Year’s Day, as it is said that it removes bad luck from house. It is also believed that before the New Year’ Eve the cleaning equipment like brooms, brushes, dusters, dust pans and others should be kept away. 2.   Use of Firecrackers: Bursting firecrackers on New Year’s Eve is one way the Chinese sends out the old year and welcomes the new one. Also, it is believed that there was a half-dragon, half-lion monster called as “Nian”. The creature would come down from the mountains and scare humans every year. So when people understood that the beast abhorred uproarious commotions, they chose to beat it with the clamor from sparklers. 4.   No Washing Hair – Washing hair on New Year’s Day is considered bad luck, because people believe that washing hair sweeps away good luck for the New Year. 4.   No Crying – It is believed that if you cry on New Year’s Day you will cry throughout the year. That is why children are not punished on the first day of the year. 5. Wear Splendid Red – Splendid red attire, beautifications are always recommended to bring luck to the New Year. China has a long history with cannabis. They are one of the earliest know civilizations to recognize the powerful mental and physical benefits of this miraculous plant. “The Chinese Emperor Fu His (ca. 2900 BC), whom the Chinese credit with bringing civilization to China, seems to have made reference to Ma, the Chinese word for Cannabis, noting that Cannabis was very popular medicine that possessed both yin and yang.” 2700 year old cannabis was found within a grave at the Yanghai Tombs near Turpan,...

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Pork & Noodle Stir-Fry
Jan26

Pork & Noodle Stir-Fry

Happy Chinese New Year Everyone! To celebrate this magnificent Chinese culture, and especially their long history of cannabis use, Emarijuana Recipes is bringing you a delicious Pork & Noodle Stir-Fry with The Best Weed Butter Ever. Happy New Year! Ingredients 8 ounces rice noodles 1 pork tenderloin (about 3/4 pound), cut into 1/4-inch-thick strips Kosher salt and freshly ground pepper 3 tablespoons cornstarch 2 cups fat-free low-sodium chicken broth 4 teaspoons Cannabutter AKA The Best Weed Butter Ever! 4 scallions, sliced (white and green parts separated) 1 2 -inch piece ginger, peeled and minced 2 cloves garlic, minced 3 cups precut stir-fry vegetables (about 9 ounces) Grated zest of 1 lime, plus wedges for serving Directions Cook the noodles as the label directs, then drain and rinse under cold water. Meanwhile, toss the pork with 1/4 teaspoon salt, pepper to taste and 2 tablespoons cornstarch in a bowl. Whisk the chicken broth and the remaining 1 tablespoon cornstarch in another bowl. Heat a large nonstick skillet over high heat. Add 1 teaspoon cannabutter, then add the pork and stir-fry until lightly browned, about 5 minutes; transfer to a bowl. Add the remaining 3 teaspoons of cannabutter to the pan, then add the scallion whites, ginger and garlic; reduce the heat to medium and cook, stirring occasionally, 2 minutes. Stir in the vegetables and 3 tablespoons water and cook, stirring occasionally, until the vegetables are crisp-tender, about 4 minutes. Add the broth mixture to the pan and bring to a boil; cook, stirring occasionally, until slightly thickened, about 5 minutes. Return the pork to the skillet along with the noodles, lime zest and 1/4 teaspoon salt and stir to heat through. Stir in the scallion greens. Divide among bowls and serve with lime wedges. Per Serving: Calories: 415; Total Fat: 9 grams; Saturated Fat: 2 grams; Protein: 24 grams; Total carbohydrates: 59 grams; Sugar: grams; Fiber: 3 grams; Cholesterol: 68 milligrams; Sodium: 465 milligrams Recipe Adapted from the Food...

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Poached Salmon With Cannabis Butter Sauce
Jan13

Poached Salmon With Cannabis Butter Sauce

Poached Salmon With Cannabis Butter Sauce This recipe is a simple and delicious way to prepare the flavorful fish. 1/2 cup white wine 1 cup fish stock or water 1 small carrot, sliced 1 stalk celery, cut into quarters, leaves left on 1 small onion, sliced 2 tablespoons fresh dill, chopped 2 pounds center cut fresh salmon Sauce 2 egg yolks 2 teaspoons cold water 1/2 cup CannaButter,* at room temperature diced 1 teaspoon lemon juice Lemon slices, fresh dill and fresh parsley for garnish Combine wine, fish stock (or water), carrot, celery, onion and dill in a medium or large saucepan over medium heat. Bring to a boil. Then reduce heat to low and simmer for 15 minutes. Add salmon. Bring liquid back to a boil, lower heat, cover and gently simmer for 15 minutes. Turn off the heat, but do not remove the cover. Allow the fish to sit in the water for 10 minutes before gently removing to a platter. In the meantime, prepare sauce. Put egg yolks in a double boiler or a stainless steel bowl placed over a saucepan of simmering water. Add the cold water and whisk to blend. Add the butter, bit by bit, whisking constantly and adding a new piece as soon as the previous piece melts. The mixture will gradually thicken. Whisk in lemon juice. To serve, skin the salmon and place on a serving platter. Garnish with parsley, fresh dill and lemon slices. Serve butter sauce on the side. Sauce Tips: If the sauce becomes too thick or the egg yolks start scrambling, immediately remove from heat and whisk in a teaspoon or two of cold water. On the other hand, if your sauce is slow to thicken, your heat might be too low. Increase slightly, continuing to whisk constantly, until you reach desired thickness. Recipe courtesy of Hemp...

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Cannabis Chocolate Chip Cookie Dough Truffles
Jan01

Cannabis Chocolate Chip Cookie Dough Truffles

This no-bake recipe is simply exquisite. This no egg cookie dough covered in a layer of chocolatey high goodness will simply melt in your mouth. Cannabis Chocolate Chip Cookie Dough Truffles are the perfect treats for any occasion.  INGREDIENTS For cookie dough 1/2 cup (1 stick) of The Best Weed Butter Ever, room temperature 1/2 cup light brown sugar, packed 1/4 cup granulated sugar 2 tablespoons milk or cream 1/2 teaspoon vanilla extract 1 1/4 cups all-purpose flour 1/2 teaspoon salt 1/2 cup mini semisweet chocolate chips For chocolate coating 8 ounces dark chocolate candy coating  INSTRUCTIONS In a large bowl, beat the butter and sugars with an electric mixer on medium speed until light and fluffy, two to three minutes. Mix in the milk and vanilla. Stir in the flour and salt and mix on low speed (or by hand) until incorporated. Stir in the chocolate chips. Cover and chill dough for 30 minutes or until firm enough to handle. Form the dough into one-inch balls and arrange them on baking sheets lined with parchment paper. Place the sheets in the freezer for at least 15 minutes. Meanwhile, melt the chocolate candy coating in a double boiler or microwave, according to package directions, being careful not to overheat it. Using a fork or dipping tool, dip the truffles one at a time in the candy coating to cover. Tap the fork on the edge of the bowl to shake off the excess coating, and return the truffles to the baking sheets to set. If you have any leftover coating, transfer it to a piping bag or squeeze bottle fitted with a small round tip and pipe decorative lines over top of truffles — or simply drizzle coating with a fork for an abstract finish. Refrigerate in an airtight container. Truffles will keep for up to one week, though I dare you to make them last that long....

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The Edible Bakers Ultimate Bakeware
Dec22

The Edible Bakers Ultimate Bakeware

Edible Bakers Ultimate Bakeware Stonerware Brand Pot Leaf Cookie Cutter Makes Pot Leaf Cookies. Tired of the same old cookie shapes? Round, Square, BORING! Use our potleaf cutter for those special batches of cookies or brownies and transform your tasty lil ‘treats with a groovy new look! Cause cookies taste better…baked! Official Stonerware Ice Cube Trays & Stonerware Merchandise. Stonerware Ice Cube Tray Marijuana Leaf. This Stonerware Ice Cube Tray produces marijuana leaf shaped Ice Cubes, is made from heavy rubber and is dishwasher safe. Stonerware Ice Cube Trays make a great gift for any Stonerware fan. Toasted? Enjoy your ice cold drink with some potleaf shaped ice cubes. Time to cool off with our flexible rubber ice cube tray. Just sit back and chill. “Homegrown” in the USA This Chip Clip is sure to come in handy in the event that your bag of fried goodness satisfies your insatiable hunger before it’s contents run out! The Stonerware Munchie Clip will keep your leftover chips and munchies fresh much longer so you are sure to chips as crispy as you are! This oversized chip clip is perfect for all size chip bags both big and small and measures 6″ across. The clip is green in color and features official stonerware logo and design with potleaf...

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All-Medicated Butter Pie Crust
Nov30

All-Medicated Butter Pie Crust

All-Medicated Butter Pie Crust Ingredients 2 1/2 cups (12 1/2 ounces) all-purpose flour 1 tablespoon granulated sugar 1 teaspoon kosher salt 2 sticks (8 ounces) unsalted butter, cubed and very cold 1/2 cup very cold water, plus more as needed Directions To Make by Hand: Whisk together the flour, sugar, and salt in a large mixing bowl. Add the cubed butter to the flour mixture, and cut it using a pastry cutter [1] (rubbing it in with your fingertips also works in a pinch). Keep working the butter into the dough until the largest pieces of butter are in between the diameter of a dime and a nickel. Scrape off any residual butter-flour mixture from the pastry cutter, and drizzle in the water. Gently work the water into the dough with a rubber spatula or a wooden spoon until it becomes a shaggy but relatively cohesive mass. Give the dough a few kneads with your hands (fewer than 10) so that it forms a rough ball. Divide the dough ball into two, and flatten each half into a rough disk. Wrap each disk in plastic wrap, and chill for at minimum one hour (this allows the water to fully hydrate the dough, making for a more cohesive product that’s easier to roll out). To Make in a Food Processor: In the bowl of a food processor, combine flour, sugar, and salt; pulse to combine. Add butter, and pulse until the mixture resembles coarse crumbs with some larger pieces remaining, about 10 seconds. With the machine running, add about half the water through the feed tube in a slow, steady stream; stop when the dough holds together without turning wet or sticky. Do not process more than 30 seconds. Test by squeezing a small amount of dough together; if it is still too crumbly, then add a bit more water, one tablespoon at a time. Divide the dough ball into two, and flatten each half into a rough disk. Wrap each disk in plastic wrap, and chill for at minimum one hour (this allows the water to fully hydrate the dough, making for a more cohesive product that’s easier to roll out). Recipe adapted from YumSugar Maybe add some green food coloring, just so everyone knows 😉...

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