Delicious Savory Infused Food

Learn How to Make Seriously Delicious Infused Food

Infused food is growing up. It’s not just about hash brownies anymore. (Not gonna lie, we still love them!) As yummy as cannabis sweets can be, Chefs like Keena Moffett are leading the way with mouthwatering savory infusions, too. Between her cookbook, her YouTube channel, and her upcoming home delivery infused meal kits, Pot & Pans, she’s got an edibles option for all of us. We caught up with Keena to find out why she’s all aboard on the savory train. 

Tell us about what first got you into making infused food

I started making infused foods in 2015 when I found out that my son’s childhood friend had cancer. I wanted to find an alternative consumption method for him, besides smoking. So, I took many of the recipes from the commercial bakery I used to own and created my own cannabis cookbook in 2016.

We love your cookbook, Cannabis Creations: Beyond the Brownie! What would you suggest as the first recipes that novice cannabis cooks should try from it? 

I think cookies are always easy for people to make. So for sure start there. They’re easy for dosing, too. You can have as many or as few as you want to achieve the desired result.

Infused Food Chef Keena Moffett

You’re more focused on savory infusions these days—what’s the best thing about them?

I love savory foods because they span all kinds of cuisine and culture. Over time, sweets can get old—most of us eat far more savory meals per day than we eat sweets. Also, savory foods don’t alienate folks who can’t have sugar for health reasons or lifestyle choices.

 

You have guests coming over in an hour. What infused food are you making? 

An hour is tight. So I’d probably make some infused wine. But, if I had the base prepared in advance, I’d probably make some assorted flatbreads. You can have all kinds of variety with flatbread just like we do with pizza. To top them off, I’d make an infused tomato mix. Then, I’d top it with goat cheese, arugula, and bacon. I might even drizzle them with balsamic glaze. It’s a crowd pleaser.

Advice for pairing strains and food? 

I’ve never been a strain girl. If I’m cooking with purpose, I look for certain terpene profiles. Otherwise, I just cook whatever I have on hand. But look for strains that are kinda spicy or even skunky for infused food that’s savory. Go with more citrus-y strains for sweets.

Desert island infused food? 

Donuts! My favorite cheat food. But, on the savory spectrum, I love a good empanada because you can make them savory or sweet. I’ve shared my empanada recipe with you below.

Are there some terpenes that work better with sweet edibles and others that work better with savory? 

I think any good creative cook could cook either with whatever terpenes they like. But I think myrcene and caryophyllene are great with savory foods, while linalool and limonene are nice with sweets.

What’s the one trick that everyone should know before they start making their own edibles? 

Math! I know some people hate math, but you just gotta understand measurements, conversions and such! It’s also helpful for general cooking to understand how to use measuring tools. Most importantly, have fun. Edibles are about exploration and trying new things.

You’re working on a new infused food venture that sounds amazing—tell us all about it. 

Pot & Pans is a subscription-based infused recipe kit company for the Fearless Foodie! We reimagine home-cooking favorites into infused dishes. We provide the complete recipe along with infused ingredients for an easy at-home savory edibles experience.

Where can we follow and learn more about infused food from you?

My IG is @dine_and_flash, and my YouTube cooking show is at www.youtube.com/keenamoffett

Infused Beef Empanadas

This is a quick recipe with a cook time of only 20 minutes that makes 15 empanadas with a dose of ~13.33mg THC in each.

Filling

  • 4 tablespoons cannabis butter (200mg THC)
  • 1 white onion, diced
  • 2-3 garlic cloves, minced
  • 1 tablespoon dry oregano
  • 2-3 teaspoons ground cumin
  • 2 teaspoons chili powder
  • 1 lb ground beef
  • Salt and pepper to taste
  • 1 egg, whisked (for egg wash)
Chef Keena Moffet's Infused Beef Empanadas are the perfect way to start cooking with cannabis

Infused Beef Empanada Instructions

Filling

  1. Heat the butter in a large frying pan. Add the onions and garlic. Cook until the onions are soft.
  2. Add the oregano, cumin, chili powder, salt, and pepper.
  3. Add the ground beef, stir until the meat is fully cooked. 
  4. Allow to cool completely before filling the dough.

Assembly

  1. Preheat the oven to 400°F (200C)   
  2. Place a generous amount of the beef filling on the center of each empanada disc.
  3. Fold the empanada discs over the filling. Gently seal the edges with your fingers. To seal, crimp the edges of the empanadas with your fingers or use a fork to press them the edges together.
  4. (Optional) Refrigerate the empanadas for 30 minutes to an hour, or make ahead overnight.
  5. Place the empanadas on a baking sheet lined with parchment paper.
  6. Brush the empanadas with the whisked egg.
  7. Bake for 20 minutes or until golden brown.

For more Latin cooking, check out Chef Angelina Bastidas’ tips. Or go Asian, with Spicy Silken CBD Cold Tofu. 

Related Posts

Traffic Roots Audience Pixel