Day 15 of 25 Days of Christmas: A Cannabis Infused Dinner For Two (420 Friendly)
I was originally Posting this as a small cannabis Christmas dinner for 2-4 people, but we’re obviously not having it on Christmas since I made it tonight. Another reason I won’t call it a Christmas meal is because it’s just not as decked out as it should be. I was supposed to make more sides and desserts, but I tapped out early on account of exhaustion and not being prepared. Alas, here is the alternative (more realistic) approach to the post: a Cannabis infused Dinner for tWo.
Things worth noting: This meal uses 1 cup of Cannabutter which takes about 4-8 hours to make, so take that into consideration if you’re going to be making your own. I made mine ahead of time and used a blend of two full bodied Sativas (Blue Dream & Sour Diesel) following this Cannabutter recipe from Leafly.
So the only things that are actually infused with the Cannabutter are the mashed potatoes, gravy, and pie crusts. The green bean casserole was made using the recipe from French’s Fried Onions and is THC free (as well as the chicken which is actually from Winco — that’s right, store bought deliciousness!).
What you need:
Infused Strawberry Pie
1 1/4 cup flour
1/4 tsp salt
1/2 cup chilled cannabutteR cut up into cubes
3 Tbsp ice water
1 1/3 cup fresh strawberries (washed and sliced into fours)
Green Bean Casserole
1 can (10 1/2 oz.) Campbell’s condensed cream of mushroom soup
3/4 cup milk or cream
1/8 tsp black pepper
4 cups cut green beans
1 TSp soy sauce
1 1/3 cup french’s fried onions (2/3 cup for mixing in, and 2/3 cup for topping)
Infused Mashed Potatoes
6 large potatoes
1/4 cup cream cheese
1/4 cup cannabutter
1/4 cup milk or cream
salt & pepper to taste
1/4 cup cannabutter
1/4 cup flour
1/2 tsp pepper
1/2 tsp salt
2 1/2 cups chicken broth
What to do:
Pies in the oven first!
Get the pies out of the way first, so you can make the rest of the meal while they stay warm in the toaster oven. (If you don’t have a toaster oven you could always let them chill on a cooling rack and then reheat them in the oven when it’s time for dessert.)
To make the crust first preheat the oven to 425°F, then combine the flour and salt in a large bowl and, using a fork, cut the butter into the mixture until it looks coarse and crumbly. Adding only 1 tablespoon at a time, gradually stir in the ice water until a dough ball forms (add more water if needed). Roll out onto a floured surface with a rolling pin and press into pie tin(s). Makes enough for one 9 inch pie or two individual pot pies. I made two individual pot pies and barely had enough crust to make a top and bottom of the pie, but I made it work!
Bake the bottom layer of pie crust for 15 -20 minutes before adding your fruit filling to avoid undercooked and doughy crust. For my filling, I put 2/3 cup of strawberries in each individual pie, sprinkled them each with a teaspoon of raw cane sugar, topped them with the rest of the crust, and baked them for 25 minutes at 425°F until the tops started turning a golden brown. Transfer to a cooling rack and get started on the rest of the meal or pop them into the toaster oven at 175°F to keep them warm while you work.
Green bean casserole:
This one is super simple!
Set the oven to 350°F then combine all ingredients (except 2/3 cup fried onions) in a casserole dish and mix well. Bake for 30 minutes then sprinkle with remaining 2/3 cup of French onions and bake for an additional 5 minutes. Pro tip: Start on the mashed potatoes while your green beans are baking!
Wash and cut your potatoes into halves or quarters and boil for 30-35 minutes until tender and soft when being poked with a fork or knife. Pro tip: Make your gravy while your potatoes are boiling and your green beans are baking. Once the potatoes are cooked, strain and transfer them to a large mixing bowl. Using a potato masher or an electric mixer, smash the potatoes and then add the cream cheese, cannabutter, and milk or cream and mix well. Add salt and pepper to taste.
In a small pot, melt the cannabutter then sift in the flour and stir with a wooden spoon over medium-low heat for 1-2 minutes until mixture starts bubbling. Add the chicken broth by the 1/2 cup until consistency is smooth. Cook on medium heat, stirring occasionally for about 5 minutes or until thickened.