How to make a fantastic cannabis-infused meal using canned goods
Edibles don’t have to be boring, as we’ve come a lot farther than the pot brownies. There is absolutely no reason to settle for less when you can make some incredibly elegant meals with weed with just a few tweaks to any recipe. Now, normally if you’re looking for a good tasting meal, the recommendation is to stick to wholesome fresh ingredients that you pick out yourself, and that’s really good advice if you have the ingredients to do so, but not all of us are fortunate enough to have all of that on hand.
Canned food can last for several years stored away in the pantry, as they are cheap to buy and come prepared in a way that makes them stress-free to make. The pits, bones, and other annoying bits are typically removed, and most cans of food are precooked, so you don’t have to worry about improper timing, or getting sick from uneven cooking, which makes them ideal for those with less experience in the kitchen, a lower budget, or less regular access to a place to buy fresh foods.
Of course, canned food isn’t usually the most desired option, but if you learn a few tricks, in no time you can prepare a hearty meal with cans of ingredients, and here we would like to take that lesson and extend it a bit further by showing you how to perform an easy cannabis infusion. Just remember that this dish is made with cannabis products and will get you high, so it’s something for only the adults of the house to enjoy.
Fried chicken potatoes and gravy with weed
Dinner ideas are hard to come by when all you have is a few cans of odds and ends on the shelves, which is why we decided to feature a completely canned meal that can be adjusted to suit your preferred flavors, texture, and ingredients. This base recipe is a perfect place to start, and once it’s done, you might even find that you like it better than some of the best fresh food options out there, and all you need to do it aside from a few canned food choices is a bit of cannabutter, and you’re all set to get started.
Preparation time: 3 minutes
Cooking time: 10 minutes
Calories: 227
Servings: 2
Ingredients
- 1 can gravy
- 1 can whole or sliced potatoes
- 1 can flake chicken (or other protein)
- 1 can mushrooms
- 1 can corn
- 1 tablespoon cannabutter
- Salt and pepper to taste
Tools
- Saucepan
- Mixing spoon
Instructions
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Open the can of potatoes and drain the excess water.
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Dump the potatoes into the saucepan and add half of the cannabutter to the mix.
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Cook the potatoes over medium heat for approximately 5 minutes, or until they’re a nice light brown coating on the outside.
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Next up are the mushrooms and chicken, open them up, drain the water, and then add them to the saucepan.
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Cook the ingredients together for anywhere between 3-5 minutes over medium heat, and make sure to mix everything frequently to avoid scalding.
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Once the potatoes, chicken, and mushrooms have fried up to golden brown, it’s time to add the gravy. Now, if you have whole potatoes, it might be a good time to chop them up into bite-sized pieces and add to the saucepan as they will absorb some of the gravy, leaving you with a thick stew-like consistency.
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Though we began with cannabutter in the saucepan, the unusually high heat levels are liable to degrade at least some of the potent cannabinoids like THC and CBD, which is why the last thing you will need to add is the remaining cannabutter.
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Once the cannabutter melts, and the gravy and other ingredients are thoroughly mixed together, remove the saucepan from the heat and then separate the dish into two bowls for serving.
You might notice that we didn’t include an extra step to add salt or pepper, and that is because most canned food is filled with salts to aid in preserving the stable shelf goods. Now, after you’ve made it a few times, you will know exactly what you want to add, but if this is your first time making this recipe with cans ingredients, then you might want to add small amounts after it’s cooked.
Waiting will allow you to take the time needed to experiment and to taste-test the dish and find the ideal amount of spice. Otherwise, you could end with a big salty or spicy mess, and that would be a waste of both food and cannabutter.
