Getting High and Making Albondigas!

Hola Amigas,

This week I am making some traditional albondigas soup while getting high because this is the only way I know how to cook! Plus my finger is still really gross and weird so I wanted comfort food and albondigas is my favorite of all the sopas.

For the Albondiags (Meatballs)

2 packages of impossible meat

2 chia seed egg ( 2tbs of chia seeds + 6 tbs of hot water, let sit for 5-10 minutes)

1 clove of garlic

1/4 of small onion

Salt & Pepper to taste

Mix your chia egg, then set aside. Place garlic and onion in a mortar or blender, with salt and pepper crush together. Place in a mixing bowl with impossible meat and chia binder. Mix, and then roll into balls. Set aside

For the Soup:

3 tomatoes

1/4 of small onion

2 cloves of garlic

3 chilies in adobo with some of the sauce

1/2-1 bunch of cilantro (depending on preferences)

Vegetables ( I usually do 2 zucchinis, 2 carrots, potatoes. Will add other veggies if they need to be used up)

2-3 tbs of butter/oil

Water

Heat a soup pot on medium heat, and let the butter/oil melt. Place your veggies in, add a little salt and pepper, and let cook up for flavor.

Optional is to let the veggies mainly cook, and remove the veggies so they don’t over cook. Or you can leave in the pot and cook with the albondigas. I chose to remove the veggies to keep some of the crunch in them.

In a blender, or blender cup; add 3 roughly chopped tomatoes, 2 cloves of garlic, 1/4 of onion, 3 chilies with adobo, fill with water start with approx 32 oz of water. Let blend until liquified.

Pour the tomato mix into the soup pot, and then add another approx 32 oz of water. Bring up to a simmer, and then add your meatballs carefully. I like to place the albondigas in a laddle then slowly drop them in. Add as much or as little cilantro as you want, then let cook in a simmer for 15-20 minutes. If you removed the vegetables let cook for 15 minutes, then add the vegetables back in the soup. I like to let the soup come to a quick boil to warm the veggies and then remove from heat and serve.

If you want to make this with cannabis add a pad of cannabutter or some cannaoil to your own boil.

Usually you eat this with a bowl of rice on the side, or you can put rice in your bowl and pour the soup over the rice. I hope you love this soup, and it makes your week feel a little bit better!

Te quiro mis amigas!

Kelcie Kush

CannaJam! Infused Jelly Recipe!

Hola Amigas!

We are back with a munchie monday video! We finally have the long awaited infused Jam recipe that I make basically every week.

This receta only has four ingredients and comes together quickly. Who needs store bought jelly when you can make your own that will get you elevated.

For this recipe you will need:

1 lb of strawberries, or other berry. Washed, cored, and sliced.

2 tablespoons chia seeds

3 tablespoons agave (non infused)*

1 tablespoon infused agave*

*You can also do four tablespoons of infused agave, just keep on very low heat and thinly slice strawberries to decrease cooking time.

Place the strawberries into a pot on low heat, add three tablespoons of agave, and let warm up. As the strawberries heat they will release juices, and I like to add the chia seeds once the natural liquids cover the berries. Add the chia seeds and let heat on low for 10-15 minutes.

Once heated, add your infused agave and remove from heat. Use an immersion blender or pour some of the mixture into the blender. This step is optional, but I think it makes all the difference.

Let cool to room temperature, before placing in the fridge. Let it cool for 3-4 hours or overnight as this will help thicken the jam.

Fin!

You now have delicious jelly for all of your Baked PB&J’s! Or you can add this to oatmeal or however else you use jelly in tu casa!

I can’t wait to get back to making more recipes and I hope you enjoyed this one! Let me know down in the comments what other recipes and videos you would like to see!

Go check out my WeedTube Page!

https://www.theweedtube.com/video/jamming-while-making-cannajam-easy-420-infused-jam-recipe-72882

Authentically Yours,

Kelcie Kush

Quick & Easy CannaPeanut Butter!

Hola Amigas!!

Peanut Butter is a staple in this house. Literally I can count four jars of peanut butter, not including my almond butter. What can I say, Peanut Butter is G.O.A.T and the amount of PB&J’s I eat is impressive.

Since I have so much peanut butter, and it is a staple, I thought might as well turn it into an edible!

Originally this was to be an Infused Peanut Butter and Jelly Tutorial but purchasing strawberries is difficult and has been limited to two containers of strawberries. I will make a jelly recipe at some other time, but let’s be honest Peanut Butter is the true star of the show.

As is the case with my recipes, they are quick and easy! Plus require little clean up because that’s the last thing that I want to do while stoned.

For this recipe you will need

1 cup Natural Peanut Butter (One that separates is perfect, as you can dump out the oil on top)

3 tbs CannaOil or CannaButter

Fork or Spatula for Stirring

Immersion Blender or Whisk

Glass Measuring Cup

Pot with water.

To start, place water in a pot and place this on the stove with medium low heat.

Place 1 cup of peanut butter and 3 tbs cannaoil into the glass measuring cup. Place this cup into the water on the stove.

Using a fork or spatula, mix the peanut butter to help liquify. Once liquid, use a whisk or immersion blender to stir for another five minutes.

After stirring, pour the liquid peanut butter into a glass container. You can leave this in the pantry or place in the fridge to cool.

If you leave in the pantry, you will need to stir prior to use.

I suggest placing the peanut butter in the fridge as this will keep the oil better for longer. This is a common technique used in commercial kitchens to preserve oils and ingredients.

Once cooled you can use this to make any number of items from a classic PB&J, apples with peanut butter for a snack, or an asian peanut butter sauce and it will get you high! Win-Win!

Do you love peanut butter as much as I do? How are you planning on using your CannaPeanut Butter?

If you liked this recipe, please subscribe to see more like this. I also post videos about the cannabis industry and product reviews. As always, if you want to see something specific please leave me a comment so that I can get that working!

Thank You guys soo much! I love you and I hope your week is going well! I know you got this and you are gonna crush this weekend!

Authentically Yours,

Kelcie Kush

Easy BBQ Sauce Recipe & Smoke Sesh!

Hola Amigas,

This week has been crazy difficult and nothing wanted to work for me. I tried to film this on four separate occasions but kept having issues with the footage, and then just completely forgot to turn my remote on so I didn’t record vast portions.

Yeah I needed to get high so this is the result!

I love to use sauces as a way to discreetly add edibles to my daily diet. The best part is nobody has to know that it’s an edible, just keep it out of reach from minors.

This sauce literally requires you to throw a bunch of things into a saucepan, whisk together with heat, and then eat.

Ingredients

6oz can of tomato paste

1/4 cup Water to start *

1/4 cup Agave (infused possibility)**

1/4 cup Apple Cider Vinegar

3 tbs CannaOil*

2 tbs of Agave, Honey, Molasses, etc

1 tbs Paprika, Garlic Powder, Onion Powder, Chili Powder

Dash of Liquid Smoke

Salt and Pepper to taste

Throw the ingredients into a small saucepan. Place on low-medium heat and whisk constantly. You can also use an immersion blender if you would prefer. For about 5-10 minutes or until it starts to bubble.

Once the sauce is bubbling slightly, remove from heat and pour into a glass container. You can use this sauce immediately or place in the fridge for two weeks.

* You can add water to adjust the consistency. I added about 1/2 cup.

** Substitute Honey or Brown Sugar. The Honey can be infused like my agave, go read that blog if you haven’t already.

Pretty easy, am I right?! When are you gonna be making your own infused bbq sauce? If you do, take a picture and tag me in it or mention me in the comments!

That’s it for this week, so what recipes would you like to see? If you liked this recipe, please make sure to follow for more posts about making your own edibles!

Authentically Yours,

Kelcie Kush

Cinco de Mayo Salsa! Dos Ways!

Hola Amigas!

Where do I even begin? The past two weeks have been more difficult on my mental health, and then making videos and blogs on top of everything. Well it became too much so I got behind on editing and videos, and then pretty much nothing went right while filming so I am sorry for the lateness and the different format!

While this video was a pain to make the end result is soo worth it! Believe me I was snacking on it yesterday, and got sooooooo high! And it lasted because I just kept eating, which might also be why this is out late…..

I actually really enjoyed this format so who knows I might keep this video format for a while, what do you think?

On to la receta!!

This salsa is quick and easy, and low on mess! Let’s be honest, nobody wants to actually cook during quarantine and Stay-At-Home Orders. Plus it comes together with very little work on your part, what more can us stoners want?!

Salsa Verde :

1lb of tomatillos

2 jalepenos (I deseed both of mine, and the result was mild)

3 cloves of garlic

1 medium white onion

3 tbs CannaOil – https://sativazebra.com/2020/04/06/crazy-easy-infused-butter/

1/2 bunch of cilantro

Juice of 1 Lime

1 tsp cumin

1 tsp paprika

Salt and Pepper to Taste

Take your tomatillos, jalepenos, garlic, and onion and roast them. I used my broiler, but you can grill them, place on a cast iron, or on the stove. We just want to get them roasted and I like some of that burnt ends flavor.

Once roasted, let them cool for a couple minutes. Then add those into a blender along with the CannaOil, Lime Juice, Cilantro, Cumin, Paprika, Salt, and Paper.

Then Blend it up!! Once blended you can serve or let cool and serve!

Salsa Rojo!

1lb of tomatoes

2 jalepenos (I deseed both of mine, and the result was mild)

3 cloves of garlic

1 medium red onion

3 tbs CannaOil – https://sativazebra.com/2020/04/06/crazy-easy-infused-butter/

1/2 bunch of cilantro

1 tsp cumin

1 tsp paprika

Salt and Pepper to Taste

Follow the same recipes as the salsa verde. I roasted all of my ingredients at the same time, and then separated the ingredients as I blended the salsa.

Once roasted, let the items cool for a couple minutes. Then add those into a blender along with the CannaOil, Cilantro, Cumin, Paprika, Salt, and Paper.

Then Blend it up!! Once blended you can serve or let cool and serve!

What did I tell you? Easy, Delicious, and Little Dishes; that’s my kind of recipe!

Take these salsa and get lit during Taco Tuesday! That’s how I am spending my Cinco de Mayo, what about you?

I hope you are all staying safe and healthy out there. I love you and I hope you have a wonderful rest of your week!

Authentically Yours,

Kelcie Kush

CannaMints | CannaButtermints Recipe | Munchie Monday | Kush Kitchen

Hola Amigas!

This week I am making some buttermints. Buttermints are my favorite type of mint, but for some reason you can only find them at weddings and around Easter.

I decided to make my own, since I was getting tired of store bought edibles.

For this recipe you will need:

1 stick CannaButter

4 cups of Powdered Sugar

2 tps of Mint Extract

May need an additional 2-4 tbs of water to help it knead together.

Using a Stand Mixer

Place your butter and mint extract into dish and whip together. Slowly add sugar and allow to knead together. You may need to add a little extra of water, but it should look like a dough ball.

Manual Directions

Whisk the softened butter and extract together, slowly fold in sugar in a bowl. Once it is a crumbly texture you can place on counter top and begin kneading the dough together.

Once the dough is sticking together, split into 4 equal size portions. You can place the dough in a mold, or just roll and cut them. You can keep all sizes equal or make bigger and smaller mints depending on your dosing.

Allow the buttermints to sit out overnight to dry, or place in a dehydrator at 320F for 4 hours.

Enjoy!

What would you like to see next? Savory items? Maybe an actual meal? Please comment below with your suggestions!

Don’t forget to like, comment, and subscribe for more recipes like this one!

Authentically Yours,

Kelcie Kush