Canna Quinoa
From Wolf – “Quinoa is extremely healthy and happens to taste pretty terrific. Usually found these days in salads, often quite delish, this time we are going to do quinoa “fried rice” style. For me it is a perfect way to use leftovers, and I love the texture of the quinoa after sautéing. Kind of crunchy. Just spend some time in the fridge and choose the things that have not passed their due date. Recently some folks stopped by unexpectedly and I did a canna-quinoa fry with kale, shredded carrots and jalapenos. Not bad at all.”
“I medicated this last batch of canola oil with Obama Kush, one of my favorite strains, and presidents, and have been quite pleased with the things I have been cooking. I made spicy vinaigrette with the oil and there was the slightest hint of weed, which was kind of a perfect compliment to the earthy salad of potatoes and mushrooms I drizzled with said vinaigrette.”
- 1 tablespoon canna-canola oil
- 1 can chickpeas, drained and rinsed
- 1 cup corn, defrosted
- 1 cup edamame, defrosted
- 1 cup peas, defrosted
- 1 small bunch mint, chopped
- 3 tablespoons canna-canola oil
- ¼ cup scallion, thinly sliced
- ¼ cup red onion, chopped
- 2 cups cooked quinoa
- 1 cup cooked chicken chunks
- 3 eggs, lightly beaten
- 1-3 tablespoons soy sauce
- Black pepper
- Salt
- Serve with sriracha sauce
In a large skillet heat the tablespoon of canna-canola oil. Add the chickpeas, corn, edamame and peas. Sauté for 3-4 minutes. Remove from the heat and stir in the mint. Place in a bowl and allow to cool for at least 20 minutes. In the same skillet heat the remaining canna-canola oil. When hot stir in the scallion, cooked quinoa and the chicken. Stir for 2-3 minutes. Add the remaining vegetables and continue to cook a minute or two. Stir in the beaten eggs along with the soy sauce, pepper and salt. Stir to coat the mixture with the eggs as they cook, 5-7 minutes. Serves 4
[/et_pb_text][/et_pb_column][/et_pb_row][/et_pb_section]Canna Carrot Potato Soup
The cumin and the caraway seeds flavor this creamy soothing soup. It’s a perfect rainy night soup. Carrots and potatoes are such a great pair. “This soup also rocks with sweet potato. When I serve that variation, I add a dollop of sour cream.” – Laurie Wolf
- 4 teaspoons canna-olive oil or canna-butter
- ½ cup chopped sweet onion
- 1½ cup chopped carrots
- 2 russet potatoes, peeled and cut in chunks
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- 3 cups vegetable stock
- Chives for garnish
In a medium soup pot heat the canna-olive oil over medium heat. Add the onion and carrot and sauté for 7-9 minutes. Add the potato, smoked paprika, and cumin and sauté for 3-4 minutes. Add the vegetable stock to the pot and simmer for 35 minutes. Add more stock if needed. Puree the soup in the blender until velvety smooth. (Serves 4)
Canna Quinoa
From Wolf – “Quinoa is extremely healthy and happens to taste pretty terrific. Usually found these days in salads, often quite delish, this time we are going to do quinoa “fried rice” style. For me it is a perfect way to use leftovers, and I love the texture of the quinoa after sautéing. Kind of crunchy. Just spend some time in the fridge and choose the things that have not passed their due date. Recently some folks stopped by unexpectedly and I did a canna-quinoa fry with kale, shredded carrots and jalapenos. Not bad at all.”
“I medicated this last batch of canola oil with Obama Kush, one of my favorite strains, and presidents, and have been quite pleased with the things I have been cooking. I made spicy vinaigrette with the oil and there was the slightest hint of weed, which was kind of a perfect compliment to the earthy salad of potatoes and mushrooms I drizzled with said vinaigrette.”
- 1 tablespoon canna-canola oil
- 1 can chickpeas, drained and rinsed
- 1 cup corn, defrosted
- 1 cup edamame, defrosted
- 1 cup peas, defrosted
- 1 small bunch mint, chopped
- 3 tablespoons canna-canola oil
- ¼ cup scallion, thinly sliced
- ¼ cup red onion, chopped
- 2 cups cooked quinoa
- 1 cup cooked chicken chunks
- 3 eggs, lightly beaten
- 1-3 tablespoons soy sauce
- Black pepper
- Salt
- Serve with sriracha sauce
In a large skillet heat the tablespoon of canna-canola oil. Add the chickpeas, corn, edamame and peas. Sauté for 3-4 minutes. Remove from the heat and stir in the mint. Place in a bowl and allow to cool for at least 20 minutes. In the same skillet heat the remaining canna-canola oil. When hot stir in the scallion, cooked quinoa and the chicken. Stir for 2-3 minutes. Add the remaining vegetables and continue to cook a minute or two. Stir in the beaten eggs along with the soy sauce, pepper and salt. Stir to coat the mixture with the eggs as they cook, 5-7 minutes. Serves 4
[/et_pb_text][/et_pb_column][/et_pb_row][/et_pb_section]Canna Carrot Potato Soup
The cumin and the caraway seeds flavor this creamy soothing soup. It’s a perfect rainy night soup. Carrots and potatoes are such a great pair. “This soup also rocks with sweet potato. When I serve that variation, I add a dollop of sour cream.” – Laurie Wolf
- 4 teaspoons canna-olive oil or canna-butter
- ½ cup chopped sweet onion
- 1½ cup chopped carrots
- 2 russet potatoes, peeled and cut in chunks
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- 3 cups vegetable stock
- Chives for garnish
In a medium soup pot heat the canna-olive oil over medium heat. Add the onion and carrot and sauté for 7-9 minutes. Add the potato, smoked paprika, and cumin and sauté for 3-4 minutes. Add the vegetable stock to the pot and simmer for 35 minutes. Add more stock if needed. Puree the soup in the blender until velvety smooth. (Serves 4)
Canna Quinoa
From Wolf – “Quinoa is extremely healthy and happens to taste pretty terrific. Usually found these days in salads, often quite delish, this time we are going to do quinoa “fried rice” style. For me it is a perfect way to use leftovers, and I love the texture of the quinoa after sautéing. Kind of crunchy. Just spend some time in the fridge and choose the things that have not passed their due date. Recently some folks stopped by unexpectedly and I did a canna-quinoa fry with kale, shredded carrots and jalapenos. Not bad at all.”
“I medicated this last batch of canola oil with Obama Kush, one of my favorite strains, and presidents, and have been quite pleased with the things I have been cooking. I made spicy vinaigrette with the oil and there was the slightest hint of weed, which was kind of a perfect compliment to the earthy salad of potatoes and mushrooms I drizzled with said vinaigrette.”
- 1 tablespoon canna-canola oil
- 1 can chickpeas, drained and rinsed
- 1 cup corn, defrosted
- 1 cup edamame, defrosted
- 1 cup peas, defrosted
- 1 small bunch mint, chopped
- 3 tablespoons canna-canola oil
- ¼ cup scallion, thinly sliced
- ¼ cup red onion, chopped
- 2 cups cooked quinoa
- 1 cup cooked chicken chunks
- 3 eggs, lightly beaten
- 1-3 tablespoons soy sauce
- Black pepper
- Salt
- Serve with sriracha sauce
In a large skillet heat the tablespoon of canna-canola oil. Add the chickpeas, corn, edamame and peas. Sauté for 3-4 minutes. Remove from the heat and stir in the mint. Place in a bowl and allow to cool for at least 20 minutes. In the same skillet heat the remaining canna-canola oil. When hot stir in the scallion, cooked quinoa and the chicken. Stir for 2-3 minutes. Add the remaining vegetables and continue to cook a minute or two. Stir in the beaten eggs along with the soy sauce, pepper and salt. Stir to coat the mixture with the eggs as they cook, 5-7 minutes. Serves 4