The Hempie Chef – lovely accompaniments for the perfect meal

Biscotti

Colorful little red and green dotted cookies – excellent anytime of the day!

1/2 cup canna-butter, room temperature
3/4 cup sugar
2 eggs
1 teaspoon vanilla
2 teaspoons orange zest
2 1/4 cups flour, all-purpose
1 1/2 teaspoons baking powder
1/2 teaspoon ground cloves
1/4 teaspoon salt
1 cup dried cranberries
2/3 cup raw pistachio nut

 

Directions:

• Preheat oven to 350 degrees.
• Butter and flour a baking sheet.
• In a bowl, cream together the canna-butter and sugar until light and fluffy.
• Beat in the eggs, vanilla, and orange zest until blended.
• In another bowl, stir together the flour, baking powder, cloves and salt.
• Add the flour mixture to the canna-butter mixture and beat until blended.
• Stir in cranberries and pistachios.
• Divide the dough in half.
• One at a time, place the 2 dough portions on the prepared baking sheet and form each into a log about 1/2 inch high, 1 1/2 inches wide and 14 inches long.
• Space logs at least 2 inches apart.
• Bake the logs for 25-30 minutes or until set and light brown.
• Transfer to a cutting board and let cool 6-8 minutes.
• Reduce the oven temperature to 300 degrees.
• Using a very sharp knife, cut the logs in the diagonal into slices 3/8 inch thick.
• Stand the slices upright on the baking sheet and return the sheet to the oven for 15 minutes to dry the cookies thoroughly.
• Transfer to racks to cool.
• Store biscotti in an airtight container for up to 4 weeks.

 

Lucky Black-eyed Pea Soup

This recipe is a wonderful combination of all things bringing good luck for the New Year. Black-eyed peas bring luck and the cabbage brings money.

3 tablespoons canna-oil
1 onion, chopped
2 cloves garlic, minced
3 cups finely shredded Napa cabbage
1 (8 ounce) can sliced water chestnuts, drained
1 pound ham hocks
1/8 teaspoon cayenne pepper
2 bay leaves
1/2 teaspoon Cajun seasoning
Salt to taste
1 quart chicken stock
1 (10 ounce) package frozen black-eyed peas

Directions

• Heat the canna-oil in a deep pan or stockpot set over medium-high heat. Stir in the onions and garlic, and cook until transparent, about 5 minutes. Mix in the Napa cabbage; toss and cook until wilted, about 2 minutes. Add the ham hocks, cayenne pepper, bay leaf, Cajun seasoning, and salt, stirring for 2 minutes more. Pour in the chicken stock and black-eyed peas. Bring the mixture to a boil, reduce heat to low and cook uncovered for 2 hours.
• Meanwhile, place the rice and water into a saucepan. Bring to a boil, reduce heat to low, cover, and simmer until all liquid is absorbed and rice is light and fluffy, about 20 minutes.
• Before serving, remove the ham hocks from the pot. Coarsely chop the meat, and return to the black-eyed pea mixture. Serve hot over rice.

 

Rosemary Turkey

This recipe makes your turkey moist and full of flavor. You can also use this recipe for Cornish game hens, chicken breasts or roasting chicken.

1/4 cup and 2 tablespoons canna-olive oil
1 tablespoon and 1-1/2 teaspoons minced garlic
1 tablespoon chopped fresh rosemary
1-1/2 teaspoons chopped fresh basil
1-1/2 teaspoons Italian seasoning
1/2 teaspoon ground black pepper
Salt to taste
1/2 (12 pound) whole turkey

 

• Preheat oven to 325 degrees F (165 degrees C).
• In a small bowl, mix the canna-olive oil, garlic, rosemary, basil, Italian seasoning, black pepper and salt. Set aside.
• Wash the turkey inside and out; pat dry. Remove any large fat deposits. Loosen the skin from the breast. This is done by slowly working your fingers between the breast and the skin. Work it loose to the end of the drumstick, being careful not to tear the skin.
• Using your hand spread a generous amount of the rosemary mixture under the breast skin and down the thigh and leg. Rub the remainder of the rosemary mixture over the outside of the breast. Use toothpicks to seal skin over any exposed breast meat.
• Place the turkey on a rack in a roasting pan. Add about 1/4 inch of water to the bottom of the pan. Roast in the preheated oven 3 to 4 hours, or until the internal temperature of the bird reaches 180 degrees F (80 degrees C).
• Let bird sit for about 20 minutes before carving.

 

Roasted Veggies

This colorful dish has the perfect blend of sweet and savory. It is simple to prepare and can be served as a side dish, salad, or light meal. Feel free to substitute whatever veggies and herbs you have on hand.

2 tablespoons canna- olive oil, divided
1 large yam, peeled and cut into 1 inch pieces
1 large parsnip, peeled and cut into 1 inch pieces
1 cup baby carrots
1 zucchini, cut into 1 inch slices
1 bunch fresh asparagus, trimmed and cut into 1 inch pieces
1/2 cup roasted red peppers, cut into 1-inch pieces
2 cloves garlic, minced
1/4 cup chopped fresh basil
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper

 

• Preheat oven to 425 degrees F (220 degrees C). Grease 2 baking sheets with 1 tablespoon canna-olive oil.
• Place the yams, parsnips, and carrots onto the baking sheets. Bake in the preheated oven for 30 minutes, then add the zucchini and asparagus, and drizzle with the remaining 1 tablespoon of canna-olive oil. Continue baking until all of the vegetables are tender, about 30 minutes more. Once tender, remove from the oven, and allow cooling for 30 minutes on the baking sheet.
• Toss the roasted peppers together with the garlic, basil, salt, and pepper in a large bowl until combined. Add the roasted vegetables, and toss to mix. Serve at room temperature or cold.

 

 

Originally published in Weed World Magazine Issue 102