The Clackamas print., February 10, 2016, Page 5, Image 5

TERIYAKICANNA-WINGS SPAGHETTI ARUGULA
AND PESTO
Yield: 24 Wjngs, 6 Servings
i Yield: 1H Cups, 6 Servings
Serving Size: 4 Wings
i Serving Size: % Cup
Difficulty: Easy
HUMMUS
Yield: 4 Servings
| Difficulty: Easy
Difficulty: Easy
If wings are your thing, this recipe delivers. The pineapple juice
i Yield: 4 Dozen Cookies, 24 Servings
With all the varieties o f hummus available, I still feel like the
This pasta totally rocks. The sauce is earthy and tangy and the
| Serving Size: 2 Cookies
original is best. But with cannabis o f course! It is simple to make
know you won’t be able to eat just one, we’ve set the serving at a
uncooked arugula adds a freshness that you w ill adore. Iliketo
| Difficulty: Easy
satisfying s ix of 4 wings!
keep a ja r o f the pesto on hand for a spread on sandwiches and
gives this dish a wonderful sweet and savory flavor. And since we
bruschettà.
25-3 pounds chicken wings (approx. 24 wings)
using canned beans and Is a great food to have in the fridge for late
night munchies. And certainly feel free to change it up to fit your
Everyone who tastes these cookies begs me for this recipe. Perfect
culinary needs.
cocoa flavor with the hint o f espresso. And we all know that coffee
Kosher salt and black pepper
6 cups arugula, packed
and chocolate are a winning combo. Subtle coffee notes come
j 1 tablespoon water
1 cup ♦ 1 tablespoon water
H cup walnuts
through just enough to make this one superior cookie.
| 1 med sized garlic clove, coarsely chopped
2 tablespoon vegetable or grapeseed oil
4 garlic cloves, peeled
% cup low sodium soy sauce
% cup olive oil
i 4 ounces butter, softened
| 1 teaspoon lemon zest
’/«cup Japanese yuzu
4 teaspoons canna-olive oil
| Yicuptahini
% cup cane sugar
% cup grated Parmesan
| H cup (4 ounces) canna-butter, softened
! 1 cup white sugar
’/« cup coconut sugar
Salt
| % cup brown sugar, packed
| 2 tablespoons canna-oil
% cup pineapple juice
Pepper
j 2 eggs
| % teaspoon smoked sweet paprika
1 tablespoon minced fresh ginger
11b. pasta
I 2 teaspoons vanilla
| 14 teaspoon turmeric
1 tablespoon minced fresh garlic
1 bunch arugula, rinsed and dried on a clean dishtowel
j 2 cups flour
; Salt and pepper to taste
1 teaspoon corn starch
2 tablespoons olive oil
[ 2/3 cup unsweetened cocoa powder
2 tablespoons canna-oil
Small chunk Parmesan for grating
I 2 teaspoons instant espresso powder
i 1 tablespoon fresh lemon juice
j 115oz. can garbanzo beans
I 1.
1.
2.
3.
In a food processor or blender combine the arugula, walnuts,
] % teaspoon salt
garlic, salt, and pepper.
| 1 cup bittersweet chocolate chips
2.
Drizzle in the olive oils.
| 2/3 cup white chocolate chips
minutes to one hour. Making sure the internal temperature of
3.
Turn the pesto into a serving bowl and stir in the Parmesan.
| Cookingspray
the wings reach 160° F.
In a small saucepot over medium heat, whisk together water,
4.
grapeseed or vegetable oil, soy sauce, yuzu, sugars, pineapple
i 5.
Preheat oven to 350° F.
Rinse and pat dry the chicken wings. Season with salt and
1.
pepper. Place on parchment lined sheet tray, and bake for 45
4.
6.
In a small bowl whisk together 1 tablespoon water and 1
5.
Drain the pasta, return to saucepot off heat, and toss with the
2.
Spray baking sheets and set aside.
3.
In a mixing bowl combine the butter and sugars and beat well.
minutes, ensuring even distribution.
4.
Finally, add the paprika, turmeric, salt, pepper, and lemon zest,
and pulse to combine.
Divide the pasta between the plates, drizzle with olive oil and
| *
Beat in the eggs and vanilla.
Chef’s Note
sprinkle with some grated Parmesan.
| 4.
In a large bowl combine the flour, cocoa, espresso, baking
•
5. Add the flour mixture to the butter mixture and mix well. Add
This dish would also be wonderful with the addition of shrimp,
scallops or chicken.
j •
With the lid stiil on and the processor running, drizzle in the
canna-oil until completely desired consistency is achieved.
i
Heat oven to 340° F.
Chefs Note
sauce thickens. Take off heat and whisk in canna-oil for 1-2
6.
7.
remainder of garbanzo beans.
3.
Feel free to use spinach instead of arugula.
| 6.
Try serving with plain pita chips, veggies, or use as a spread on
sandwiches in place of mayo.
soda, and salt.
•
Add half of the garbanzo beans to food processor and pulse to
combine. Scrape down the sides of the bowl before adding the
1.
teaspoon com starch until all lumps are gone. Whisk into sauce
until cornstarch mixture is completely dissolved.
Continue to heat for five more minutes, over low heat, until
| 2.
according to the package instructions.
pesto and the remaining bunch of arugula.
juice, ginger, garlic, and a pinch of both salt and pepper. Whisk
until sugar dissolves, and turn heat to low.
In a large saucepot bring salted water to a boil. Cook the pasta
In a food processor, combine the water, garlic, lemon juice, and
tahini and puree to a smooth paste.
| 1 teaspoon baking soda
I •
Substitute black beans for the garbanzo beans, and instead
thechoco la techipsand combine.
of using turmeric use cumin powder. Serve with tortilla chips
Drop by heaping tablespoons at least two inches apart Bake
and add chopped fresh cilantro and diced tomatoes.
until golden brown, about 7 to 9 minutes.
Set sauce aside for later use.
Once the wings have finished baking, transfer to a large
mixing bowl and toss with the prepared sauce.
8.
Place wings on your serving tray and scrape out any sauce that
is left in the bowl. Try to leave as little sauce behind as possible
Recipes and commentary provided by Laurie Wolf. Photos provided by Bruce Wolf.
for most accurate dosing levels.
WARN/NG: IF YOU HAVE NEVER CONSUMED MARIJUANA EDIBLES, PROCEED
WITH CAUTION. THE EFFECTS O F CANNABIS EDIBLES ARE VERY DIFFERENT
FROM SMOKING MARIJUANA.
*
Clackamas Print FEBRUARY 10,2016 thedackamasprintcom 5