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Please make sure to read the enclosed Ninja Owner’s Guide prior to using your unit.QUICKKITCHEN WINS25 delicious recipes
KOREANCHICKENWINGSTABLEOFCONTENTSLOOKS LIKEA POT, FEELS LIKEA JACKPOT.When you work with the Ninja Multi-Cooker Plus,your kitchen and taste buds win big.BREAKFAST2APPETIZERS & SIDE DISHES6SOUPS & STEWS58162212STEAMED NA LIMECOCONUTBREAD2838
MAPLE CINNAMON OATMEALPREP: 15 MINUTES COOK: 6–8 HOURS 10 MINUTES MAKES: 4 SERVINGSINGREDIENTSDIRECTIONS4 cups low-fat milk1 Stir milk, maple syrup, butter, vanillaextract, cinnamon, nutmeg, and saltin the pot. Set to STOVE TOP HIGH.Cover and cook 10 minutes or untilbutter is melted./ cup pure maple syrup1 42 tablespoons butter, cut in small pieces2 teaspoons vanilla extract1 teaspoon ground cinnamon/ teaspoon ground nutmeg1 4Pinch salt1 cup uncooked steel-cut oats2 Stir in oats. Set to SLOW COOK LOWfor 6–8 hours. Cover and cook until oatsare tender and mixture is creamy.Stir in cherries.1 cup dried cherriesBREAKFASTPREPSUGGESTIONStart this recipe beforeyou go to the bed—bythe time you wake up,breakfast will be ready.Questions? 1-877-646-5288 ninjakitchen.com3
FRITTATA WITH HASH BROWNPOTATOES & BACONBLUEBERRYPANCAKE MUFFINSPREP: 15 MINUTES COOK: 42 MINUTES MAKES: 6 SERVINGSPREP: 15 MINUTES COOK: 25 MINUTES MAKES: 6 SERVINGSINGREDIENTS2 tablespoons canola oil12 eggs1 large onion, peeled, chopped3 41 large green bell pepper,chopped1 24 strips uncooked turkeybacon, chopped2 cups frozen diced hashbrown potatoes4BREAKFAST/ cup low-fat milk/ teaspoon salt/ teaspoon ground blackpepper1 41 cup shredded low-fatcheddar cheeseDIRECTIONSINGREDIENTS1 Set to STOVE TOP HIGH and preheat potfor 5 minutes. Heat oil in pot for 2 minutes.Add onion, green pepper, and bacon tothe pot. Cook uncovered 15 minutes oruntil vegetables are tender, stirring often.1 cup all-purpose flour3 41 1 /2 teaspoons bakingpowder1 tablespoon canola oil/ teaspoon baking soda1 4/ teaspoon salt3 tablespoons cannedblueberries, drained2 teaspoons sugar1 1 /2 cups hot water2 Stir in potatoes. Cover and cook 5 minutes.3 Beat eggs, milk, salt, and black pepperin a bowl. Set to STOVE TOP LOW.Add egg mixture and cheese to the pot.Cover and cook 15 minutes or until eggmixture is set.1 4/ cup buttermilk1 eggDIRECTIONS1 Stir flour, baking powder, baking soda,salt, and sugar in a bowl.2 Beat buttermilk, oil, and egg in anotherbowl. Add buttermilk mixture to flourmixture and stir until just combined.Stir in blueberries.3 Spray 6 individual silicone baking cups orthe Ninja silicone mini muffin tray withcooking spray. Spoon batter into pan.4 Pour water into the pot. Place thesteaming/roasting rack in pot. Placebaking cups on rack. Set to BAKE STEAMat 350 F for 25 minutes. Cover and cookuntil a wooden toothpick inserted incenters comes out clean.Questions? 1-877-646-5288 ninjakitchen.com5
APPETIZERS& SIDE DISHESWARM & SPICY WHITE BEAN& ARTICHOKE DIPPREP: 15 MINUTES COOK: 24 MINUTES MAKES: 3–6 SERVINGSINGREDIENTS2 tablespoons olive oil2 medium onions, peeled, diced4 cloves garlic, peeled, minced2 packages (8 ounces each)Neufchatel or light creamcheese, cubed2 cans (9 ounces each)artichoke hearts, drained,coarsely chopped2 cans (about 15 ounces each)cannellini beans, rinsed,drained, coarsely mashed/ cup milk1 2DIRECTIONS1 Set to STOVE TOP HIGH and preheatpot for 5 minutes. Heat oil in pot for 2minutes. Add onions and cook uncovered5 minutes or until onions are tender,stirring often. Add garlic and cook 2minutes, stirring constantly.2 Stir cream cheese, artichoke hearts,beans, milk, and pepper sauce into thepot. Set to STOVE TOP LOW. Cover and1 /2 cup grated Parmesan cheesecook 10 minutes or until cream cheeseSalt and pepper, to tasteis melted, stirring occasionally. Stir inParmesan cheese. Season with salt and1 tablespoon fresh parsley,black pepper. Garnish with parsley.for garnish2 teaspoons cayenne peppersauceQuestions? 1-877-646-5288 ninjakitchen.com7
PARTYSUGGESTIONPreparing for a crowd?Double the recipeand keep wings warmin the pot on SLOWCOOK WARM for theduration of your party.KOREAN CHICKEN WINGSPULLED PORK & APPLE CIDER SLIDERSPREP: 10 MINUTES COOK: 3–5 HOURS 10 MINUTES MAKES: 4SERVINGSPREP: 10 MINUTES COOK: 5–6 HOURS MAKES: 6 2 pounds uncooked chicken wings, tips removed1 Set to STOVE TOP HIGH and preheat potfor 5 minutes. Cook uncovered 5 minutesor until chicken is lightly browned onboth sides.1 uncooked boneless pork shoulder roast(3 to 4 pounds)1 Season pork with salt, pepper, andpaprika. Stir mustard, brown sugar, garlic,and cider in the pot. Add pork and turnto coat. Set to SLOW COOK HIGH for5–6 hours. Cover and cook until porkis fork-tender./ cup soy sauce1 2/ cup packed brown sugar1 43 cloves garlic, peeled, minced2 tablespoons fresh ginger, minced3 green onions, thinly sliced2 Stir soy sauce, brown sugar, garlic,ginger, and green onions in bowl. Pourmixture over chicken and toss to coat.Set to SLOW COOK LOW and cookcovered for 3–5 hours.Salt and pepper, to taste2 teaspoons ground paprika/ cup spicy brown mustard1 4/ cup packed brown sugar1 43 cloves garlic, peeled, minced1 cup apple cider or apple juice2 Transfer pork to a large bowl, anduse two forks to shred it. Divide porkamong buns.12 slider or mini sandwich buns, for serving8APPETIZERS & SIDE DISHESQuestions? 1-877-646-5288 ninjakitchen.com9
CRUSTY, CHEESY POTATOES AU GRATINPREP: 15 MINUTES COOK: 1 HOUR MAKES: 4 SERVINGSINGREDIENTSDIRECTIONS1 cup shredded Gruyère or cheddar cheese, divided(about 4 ounces)1 Spray multi-purpose pan withvegetable spray.2 large russet potatoes or 4 Yukon Gold potatoes,peeled, thinly sliced2 Place the cheese, potatoes, and butter,in that order, in several layers in thepan, reserving 1 /4 cup cheese. Seasonwith salt and pepper.2 tablespoons butter, cut in small piecesSalt and pepper, to taste/ cup heavy cream3 43 Pour cream over the layers and sprinklewith remaining 1 /4 cup cheese. Coverpan with foil.4 Place the steaming/roasting rack in thepot. Place pan on rack. Set to BAKEDRY at 375 F for 1 hour. Cover and cookuntil potatoes are tender.10APPETIZERS & SIDE DISHESBUTTERNUT SQUASHRISOTTO WITHBACON & SAGEPREP: 25 MINUTES COOK: 1 HOUR 2 MINUTES MAKES: 6 SERVINGSINGREDIENTS1 tablespoon olive oil1 22 medium onions, peeled,chopped/ teaspoon groundblack pepper4 strips uncooked bacon,chopped4 cups chicken broth2 tablespoons fresh sage,chopped1 cup uncooked Arborio rice/ teaspoon salt1 42 cups butternut squash,peeled, chopped1 /4 cup grated ParmesancheeseDIRECTIONS1 Set to STOVE TOP HIGH and preheatpot for 5 minutes. Heat oil in pot for 2minutes. Add onions, bacon, and sageto pot. Cook uncovered10 minutes or until onions are tender,stirring occasionally.2 Stir rice, salt, and pepper into pot. Cookuncovered 5 minutes, stirring often.3 Stir in broth. Cook 10 minutes.4 Stir squash into the pot. Set to STOVETOP LOW. Cover and cook 20 minutes oruntil rice is cooked and squash is tender.5 Stir cheese into the pot. Set to STOVETOP HIGH. Cook uncovered 10 minutesor until liquid is absorbed and mixtureis creamy, stirring occasionally.Questions? 1-877-646-5288 ninjakitchen.com11
SOUPS &STEWSWHITE TURKEY CHILIPREP: 30 MINUTES COOK: 7–9 HOURS 17 MINUTES MAKES: 8 SERVINGSINGREDIENTS1 can (7 ounces) chipotlepeppers in adobo sauce2 tablespoons olive oil,divided2 cans (15.5 ounces each)cannellini beans,drained and rinsed2 cups chicken stock1 pound uncooked groundturkey or chicken1 clove garlic, peeled, chopped1 pound Italian-style turkeysausage, casing removed2 tablespoons chili powder1 small white onion,peeled, diced1 can (4.25 ounces) dicedgreen chiles/ teaspoon cayenne pepper1 21 1 /2 teaspoons ground cumin/ cup frozen corn1 2DIRECTIONS1 Finely chop half the chipotle peppersand reserve 1 teaspoon adobo sauce.2 Set to STOVE TOP HIGH and preheatpot for 5 minutes. Heat 1 tablespoon oilin pot for 2 minutes. and heat oil. Addturkey to the pot. Cook uncovered untilturkey is browned, stirring often.3 Add sausage and remaining oil to thepot. Cook uncovered until sausageis browned, stirring often.4 Stir chipotle peppers, reserved adobosauce, onion, green chiles, beans, stock,garlic, cayenne pepper, chili powder,and cumin into the pot. Set to SLOWCOOK LOW for 7–9 hours. Cover andcook, stirring in corn during last 30minutes of cooking time.Questions? 1-877-646-5288 ninjakitchen.com13
BUTTERNUT SQUASH & APPLE SOUPPREP: 15 MINUTES COOK: 1–2 HOURS 45 MINUTES MAKES: 6 SERVINGSINGREDIENTSDIRECTIONS2 tablespoons butter1 Place butter, squash, onion, and applein the pot. Set to STOVE TOP HIGH.Cook uncovered 10 minutes or untilsquash is lightly browned, stirringoccasionally.1 package (20 ounces) butternut squash, peeled,cut in 1-inch cubes (about 4 cups)1 large onion, peeled, chopped1 large Granny Smith apple, peeled, cored, chopped/ teaspoon pumpkin pie spice or ground cinnamon1 41 teaspoon salt/ teaspoon ground black pepper1 43 cups chicken broth2 bay leaves/ cup half & half1 42 Stir in pumpkin pie spice or cinnamon,salt, and black pepper.3 Add broth and bay leaves. Set toSLOW COOK HIGH for 1–2 hours.Cover and cook until squash is tender.4 Remove and discard bay leaves. Allowsoup to cool.5 Puree cooled soup in batches in ablender until smooth. Return pureedsoup to the pot.6 Stir in half & half. Set to STOVE TOPHIGH. Cook uncovered 5 minutes oruntil soup is hot.DO NOT BLEND HOT INGREDIENTS.Questions? 1-877-646-5288 ninjakitchen.com15
CHICKEN TORTILLA SOUPPREP: 20 MINUTES COOK: 2–3 HOURS 12 MINUTES MAKES: 8 SERVINGSINGREDIENTSDIRECTIONS1 tablespoon canola oil1 Set to STOVE TOP HIGH and preheatpot for 5 minutes. Heat oil in pot for 2minutes. Add chicken to the pot. Cookuncovered 5 minutes or until chicken islightly browned on both sides.1 1 /4 pounds uncooked boneless,skinless chicken breast halves1 medium onion, peeled, chopped2 cloves garlic, peeled, chopped/ cup fresh cilantro leaves, chopped1 42 cans (14.5 ounces each) diced tomatoes, undrained2 cans (10 ounces each) enchilada sauce1 can (14.5 ounces) low-sodium chicken broth1 can (14.5 ounces) black beans, undrained1 package (10 ounces) frozen corn, thawed2 Stir onion, garlic, cilantro, tomatoes,enchilada sauce, broth, beans, corn, chilipowder, and cumin in the pot. Set toSLOW COOK HIGH for 2–3 hours. Coverand cook until chicken is fork-tender.3 Transfer chicken to a large bowl. Usingtwo forks, shred chicken, then return itto the pot and stir to combine.1 tablespoon chili powder1 tablespoon ground cuminSERVINGSUGGESTIONTop soup withtortilla strips andsliced avocado.Questions? 1-877-646-5288 ninjakitchen.com17
HEARTY BEEF STEWPREP: 10 MINUTES COOK: 7–9 HOURS 17 MINUTES MAKES: 8 SERVINGSINGREDIENTSDIRECTIONS2 pounds uncooked stew beef1 Season beef with salt and black pepper.Coat with flour.1 teaspoon salt/ teaspoon ground black pepper1 2/ cup all-purpose flour1 42 tablespoons vegetable oil1 1 /2 cups beef broth4 red potatoes, cut in quarters2 onions, peeled, cut in quarters1 cup baby carrots4 cloves garlic, peeled, chopped2 Set to STOVE TOP HIGH and preheatpot for 5 minutes. Heat oil in pot for 2minutes. Add beef and cook uncovered10 minutes or until browned, stirringoccasionally.3 Stir broth, potatoes, onions, carrots, garlic,and thyme into the pot. Set to SLOWCOOK LOW for 7–9 hours. Cover andcook until beef is fork-tender. Stir in peasduring last 10 minutes of cooking time.2 sprigs fresh thyme or1 teaspoon dried thyme leaves, crushed1 cup frozen peas, thawedQuestions? 1-877-646-5288 ninjakitchen.com19
RECIPESUGGESTIONSTEAMEDDISHESThe beans can beserved at roomtemperature or chilled.Try adding toastedalmonds for anice crunch.ITALIAN GREEN BEANSPREP: 10 MINUTES COOK: 10 MINUTES MAKES: 4 SERVINGSINGREDIENTS1 cup water1 pound fresh green beans, trimmed1 package (0.6 ounces) zesty Italian salad dressing mix,prepared according to package directions1 tablespoon fresh dill, chopped (or 1 teaspoon dried)DIRECTIONS1 Pour water into the pot and set to STEAM.Set timer to 10 minutes (steaming time) andwait for beep (approximately 7 minutes)to inform you that water is boiling.2 Meanwhile, place green beans on thesteaming/roasting rack. When beepsounds, carefully place rack in the potand place cover on the pot, checkingafter 10 minutes for desired doneness.3 When second beep sounds to signifysteaming time is completed, use ovenmitts to carefully remove rack with greenbeans. Transfer beans to a large bowl.4 In another bowl, stir dill into Italiandressing. Add 1 /3 cup dressing to beansand toss to coat.Questions? 1-877-646-5288 ninjakitchen.com21
ASPARAGUS WITH LEMON AIOLIPREP: 10 MINUTES COOK: 10 MINUTES MAKES: 4 SERVINGSINGREDIENTSDIRECTIONS1 cup water1 Pour water into the pot, cover, andset to STEAM. Set timer to 10 minutes(steaming time) and wait for the beep(approximately 7 minutes) to informyou that water is boiling.1 lemon/ cup light mayonnaise1 31 small garlic clove, peeled, minced/ teaspoon salt1 4Ground black pepper, to taste1 pound asparagus, trimmed2 Meanwhile, for the lemon aioli, grate1 /2 teaspoon zest and squeeze 2 teaspoonsjuice from lemon into a bowl. Stir inmayonnaise, garlic, and salt. Seasonwith black pepper.3 Place asparagus on the steaming/roasting rack.4 When beep sounds, use oven mitts tocarefully place rack with asparagus inthe pot and place cover on the pot.5 Use oven mitts to carefully remove rackwith asparagus when desired doneness isreached (a second beep will sound afterpreset steaming time is completed).6 Season asparagus with additional salt andblack pepper. Serve with lemon aioli.Questions? 1-877-646-5288 ninjakitchen.com23
CANTONESE STEAMED CHICKENPREP: 5 MINUTES COOK: 34 MINUTES MAKES: 4 SERVINGSINGREDIENTSDIRECTIONS2 tablespoons soy sauce1 Stir soy sauce, vinegar, ginger, honey,and crushed red pepper in a bowl.Add chicken and toss to coat.1 tablespoon rice wine vinegar1 tablespoon minced fresh ginger1 tablespoon honey/ teaspoon crushed red pepper1 44 uncooked chicken breasts, thinly sliced(about 1 pound)1 tablespoon vegetable oil1 medium onion, peeled, sliced2 carrots, peeled, sliced 1 /4 -inch thick/ cup chicken broth1 21 pound sugar snap peas, strings removed6 shiitake mushrooms, sliced, stems removed2 Set to STOVE TOP HIGH and preheatpot for 5 minutes. Heat oil in pot for 2minutes. Add onion and carrots and cookuncovered 7 minutes, stirring occasionally.3 Remove chicken from soy sauce mixtureand place on the steaming/roasting rack.4 Pour soy sauce mixture and chickenbroth into pot with onion and carrots.Set to STEAM. Set timer to 5 minutes(steaming time) and wait for the beep(approximately 7 minutes) to inform youthat liquid is boiling.5 When beep sounds, use oven mitts tocarefully place rack with chicken in the potand place cover on pot. Steam 5 minutes.6 Remove cover, add sugar snap peasand mushrooms, and steam another7 minutes until chicken is cookedthrough and vegetables are just tender.7 When second beep sounds to signifysteaming time is completed, use ovenmitts to carefully remove rack withchicken. Serve with the vegetablesand steaming liquid from the pot.Questions? 1-877-646-5288 ninjakitchen.com25
TIME-SAVERSUGGESTIONLook for baby or smallred potatoes and avoidthe step of cuttingthem into quarters.ENTREESHERB-ROASTEDPORK TENDERLOINS& POTATOESPREP: 5 MINUTES COOK: 30 MINUTES MAKES: 6 SERVINGSINGREDIENTS1 pound red potatoes,cut in quarters1 tablespoon lemon pepperseasoning, divided1 large onion, peeled,cut in wedges2 uncooked pork tenderloins(about 2 1 /2 pounds total)1 pound baby carrots1 cup chicken broth2 tablespoons olive oil,divided2 tablespoons fresh parsley,chopped, for garnishDIRECTIONS1 Place potatoes, onion, and carrots in abowl. Add 1 tablespoon oil and 1 teaspoonlemon pepper seasoning and toss to coat.2 Rub pork with remaining oil and seasonwith remaining lemon pepper seasoning.Place pork in the pot. Set to STOVE TOPHIGH. Cook uncovered 10 minutes or untilpork is browned on all sides. Removepork from the pot.3 Pour broth into the pot. Add potatomixture. Place the steaming/roasting rackin the pot and place pork on rack. Setto BAKE DRY at 375 F for 20 minutes,checking after 15 minutes. Cover and cookuntil pork is cooked through. Remove porkfrom the pot. Let meat rest before slicing.4 Serve pork with potato mixture. Sprinklewith parsley.Questions? 1-877-646-5288 ninjakitchen.com27
PREPSUGGESTIONWhen using thinnersauces, use 3 3/4 cupswater. For whole-grainand thicker pastas,increase cooking timeby 2–5 minutes.EASY SPAGHETTI & MEATBALLSCHICKEN PICCATAPREP: 5 MINUTES COOK: 32 MINUTES MAKES: 4 SERVINGSPREP: 5 MINUTES COOK: 32 MINUTES MAKES: 4 SERVINGSINGREDIENTSDIRECTIONSINGREDIENTS4 cups water1 Pour water into the pot. Stir inspaghetti, sauce, and meatballs.2 tablespoons all-purpose flour1 cup chicken broth1 4/ teaspoon salt1 cup dry white wine2 Set to BAKE DRY at 300 F for 32minutes, checking after 20 minutes.Cover and cook until pasta is tenderand meatballs are hot, stirringoccasionally. Serve immediately./ teaspoon groundblack pepper1 31 pound spaghetti noodles, broken in half1 jar (24 ounces) pasta sauce1 package (24 ounces) frozen meatballs1 81 1 /4 pounds uncookedboneless, skinless, thinlysliced chicken breast halves2 tablespoons olive oil2 tablespoons butter28ENTREES/ cup lemon juice/ cup brined capers,rinsed, drained1 41 cup uncooked quinoa,rinsed1 1 /4 pounds asparagusFresh parsley, for garnishDIRECTIONS1 Combine flour, salt, and black pepper ona plate. Dredge chicken in the mixture.2 Set to STOVE TOP HIGH and preheat potfor 5 minutes. Heat oil and butter in pot for2 minutes, or until butter is melted. Addchicken to the pot. Cook uncovered 10minutes or until chicken is lightly brownedon both sides. Remove chicken from the potand place on the steaming/roasting rack.3 Add broth, wine, lemon juice, and capersto the pot. Stir in quinoa. Place rack withchicken in the pot, and place asparaguson rack with chicken. Set to BAKE STEAMat 300 F for 15 minutes. Cover untilchicken is cooked through, asparagus istender, and quinoa breaks apart.4 Remove asparagus and chicken from pot.Stir quinoa mixture. Turn off the pot. Letquinoa mixture stand. Garnish with parsley.Questions? 1-877-646-5288 ninjakitchen.com29
SERVINGSUGGESTIONServe over hot whiterice or rice noodles.HEARTY SKILLET LASAGNAHOT & SOUR SHRIMP SAUTÉPREP: 5 MINUTES COOK: 25 MINUTES MAKES: 6 SERVINGSPREP: 15 MINUTES COOK: 13 MINUTES MAKES: 4 SERVINGSINGREDIENTSDIRECTIONSINGREDIENTS1 pound lean ground beef1 Place beef into pot. Set to STOVE TOPHIGH. Cook uncovered 10 minutes oruntil beef is browned, stirring often.1 tablespoon packedbrown sugar1 tablespoon mincedfresh ginger1 tablespoon cornstarch2 cloves garlic, peeled, minced2 Arrange noodle pieces over beef. Poursauce and water over noodles. Set to OVENat 350 F. Cover and cook 15 to 20 minutes,or until noodles are tender. Turn off pot./ cup water or vegetable broth 1/4 teaspoon crushed3 tablespoons rice wine vinegar red pepper3 Stir in spinach. Stir cheeses in a bowl,then spoon cheese mixture over noodlemixture. Cover and let stand for 5minutes, or until cheese is melted.1 tablespoon vegetable oil10 uncooked lasagna noodles, broken in 2-inch pieces1 jar (24 ounces) pasta sauce1 1 /2 cups water1 package (about 6 ounces) fresh baby spinach1 cup shredded mozzarella cheese/ cup ricotta cheese1 2/ cup shredded Parmesan cheese1 430ENTREESDIRECTIONS3 42 tablespoons soy sauce/ pound uncooked mediumshrimp, peeled, deveined3 41 package (about 3.5 ounces)sliced shiitake mushrooms1 Stir brown sugar and cornstarch in abowl. Add water, vinegar, and soy sauceand stir until smooth.2 Set to STOVE TOP HIGH and preheat potfor 5 minutes. Heat oil in pot for 2 minutes.Add shrimp, ginger, garlic, and crushedred pepper. Cook uncovered 2 minutes.1 large red bell pepper,cut in thin strips3 Add mushrooms and bell pepper. Cook2 minutes, stirring occasionally.3 green onions, finely chopped4 Stir in sauce mixture. Cover and cook2 minutes or until shrimp are cookedthrough, stirring occasionally. Stir ingreen onions.Questions? 1-877-646-5288 ninjakitchen.com31
SAVORY POT ROASTPREP: 20 MINUTES COOK: 6–8 HOURS 34 MINUTES MAKES: 8 SERVINGSINGREDIENTSDIRECTIONS1 uncooked boneless beef chuck roast (3 to 4 pounds)1 Coat beef with 1/4 cup flour./ cup plus 2 tablespoons flour, divided2 Set to STOVE TOP HIGH and preheatpot for 5 minutes. Heat 2 tablespoonsoil in pot for 2 minutes. Add beef to thepot. Cook uncovered 10 minutes or untilbrowned on all sides. Remove beef fromthe pot.1 4/ cup olive oil, divided1 42 carrots, peeled, chopped2 stalks celery, chopped1 medium onion, peeled, chopped3 cloves garlic, peeled, crushed1 can (28 ounces) whole plum tomatoes in purée1 cup red wine1 cup beef broth3 sprigs fresh thyme2 sprigs fresh rosemary1 tablespoon butter, softened3 Add remaining oil, carrots, celery, onion,and garlic to the pot. Cook uncovered 10minutes or until vegetables are tender,stirring occasionally. Add tomatoes, wine,broth, thyme, and rosemary and bringto a boil.4 Return beef to the pot. Set to SLOW COOKLOW for 6–8 hours. Cover and cook untilbeef is fork-tender.5 Transfer beef to cutting board. Combinebutter and remaining flour in a bowl,then stir into the pot. Set to STOVE TOPHIGH. Cook uncovered 2 minutes or untilgravy is thickened.6 Serve beef with gravy.TIME-SAVERSUGGESTIONIf you’re short on time,set the pot to SLOWCOOK HIGH to cookthe roast in 4–5 hours.Questions? 1-877-646-5288 ninjakitchen.com33
SERVINGSUGGESTIONDESSERTSServe topped withfresh fruit, fruitpreserves, lemon curd,caramel sauce, toastedchopped pecans, ormini chocolate chips.MINI CHEESECAKESPREP: 15 MINUTES COOK: 35 MINUTESCHILL: 4 HOURS MAKES: 4 SERVINGSINGREDIENTS/ cup graham cracker crumbs1 22 tablespoons melted butter/ cup granulated sugar, divided1 31 1 /2 packages (8 ounces each) cream cheese, softened1 egg1 teaspoon vanilla extract4 cups waterDIRECTIONS1 Cover outside of 2 (4-inch) springform orcircular pans with foil.2 In a small bowl, stir graham crackercrumbs, butter, and 1 tablespoon sugar.Press mixture into bottoms of pans.3 In a large mixing bowl, beat creamcheese with remaining sugar with electricmixer until smooth. Beat in egg andvanilla extract. Pour batter into pans.4 Pour water into the pot. Place thesteaming/roasting rack in pot. Place panson rack. Cover and set to BAKE STEAMat 325 F for 35 minutes. Do not lift lidduring cooking.5 Remove pans from the pot and let cool.Cover and refrigerate at least 4 hoursor overnight.Questions? 1-877-646-5288 ninjakitchen.com35
APPLE CHERRY PASTRIESWITH PISTACHIOSPREP: 40 MINUTES COOK: 2–3 HOURS MAKES: 12 SERVINGSINGREDIENTSDIRECTIONS8 apples (about 3 pounds), peeled, cut in 1 /4 -inch slices1 Stir apples, cherries, sugar, and lemonzest in the pot. Set to SLOW COOK HIGHfor 2–3 hours. Cover and cook until applesare tender./ cup dried cherries1 21 cup granulated sugar/ teaspoon lemon zest1 41 package (3.4 ounces) vanilla instant pudding mix3 cups cold milk2 packages (10 ounces each) frozen puff pastry shells,prepared according to package directions, cooled/ cup pistachios, chopped1 22 Beat pudding mix and milk in bowl for2 minutes or until mixture is thickened.Divide apple mixture among preparedpastry shells.3 Top pastries with pudding mixture andsprinkle with nuts.Questions? 1-877-646-5288 ninjakitchen.com37
BANANA LIME COCONUT BREADPREP: 15 MINUTES COOK: 41 MINUTES MAKES: 10 SERVINGSINGREDIENTSDIRECTIONS1 cup all-purpose flour1 Spray multi-purpose pan with cookingspray. In a small bowl, combine flour,baking soda, and salt.1 1 /2 teaspoons baking soda/ teaspoon salt1 4/ cup granulated sugar1 4/ cup butter, divided1 41 egg/ ripe banana, mashed1 2/ cup skim milk2 3Zest and juice of 2 limes, divided1 teaspoon vanilla extract4 cups water/ cup toasted pecans, chopped1 3/ cup sweetened flaked coconut1 3/ cup packed brown sugar1 42 In a large bowl, beat granulated sugarand 2 tablespoons butter with an electricmixer until mixture is creamy. Beat in egg.3 Stir banana, milk, half the lime zest,half the lime juice, and vanilla extractin another small bowl.4 Stir half the flour mixture and half thebanana mixture into the butter mixture.Repeat with remaining flour mixture andbutter mixture. Pour batter into pan.5 Pour water into the pot. Place thesteaming/roasting rack in the pot. Placepan on rack. Set to BAKE STEAM at375 F for 40 minutes. Cover and cookuntil wooden toothpick inserted in centercomes out clean. Remove pan from thepot. Let bread cool in pan on cooling rackfor 10 minutes.6 Remove rack from the pot and pour outwater. Stir remaining 2 tablespoons butter,lime zest, lime juice, pecans, coconut, andbrown sugar in the pot. Set to STOVE TOPHIGH. Cook uncovered 1 minute or untilsugar is dissolved. Spoon coconut mixtureover bread.Questions? 1-877-646-5288 ninjakitchen.com39
SALTED CARAMEL DEVIL’S FOODMINI CUPCAKESPREP: 20 MINUTES COOK: 15–20 MINUTES MAKES: 8 SERVINGSINGREDIENTSDIRECTIONS1 cup flour1 In a small bowl, sift together flour, cocoa,baking soda, and salt./ cup unsweetened cocoa1 31 teaspoon baking soda/ teaspoon salt1 4/ cup granulated sugar2 3/ cup butter, softened1 4/ cup egg substitute1 21 teaspoon vanilla2 In a large mixing bowl, beat sugar andbutter with an electric mixer set tomedium until combined. Add egg andvanilla, beating well.3 Add flour mixture and milk alternatelyto sugar/egg mixture, mixing on mediumuntil combined./ cup skim milk4 Fold in chopped chocolate.1 1 /4 ounces semi-sweet chocolate, finely chopped5 Fill 8 individual silicone baking cups orthe Ninja silicone mini muffin tray withbatter. Pour water into the pot. Place thesteaming/roasting rack in the pot. Placebaking cups on rack. Cover and set toBAKE STEAM at 350 F for 20 minutes,checking after 15 minutes. Cupcakes areready when a wooden toothpick insertedin centers comes out clean. When done,carefully remove baking cups and letcupcakes cool.1 21 / cups water1 2/ of an 8-ounce package fat-free cream cheese1 3/ of an 8-ounce container fat-free whipped topping1 32 tablespoons plus 2 teaspoons fat-free caramel sauce,plus additional for garnishFleur de sel, for garnish6 To make frosting, beat cream cheeseand caramel in a mixing bowl until soft.Add whipped topping and gently fold in,scraping down sides until combined.7 Top each cupcake with 2 teaspoonsfrosting, a drizzle of fat-free caramelsauce, and fleur de sel.Questions? 1-877-646-5288 ninjakitchen.com41
MC760 IG 25Recipe 170620NINJA is a registered trademark of SharkNinja Operating LLC.
BREAKFAST Questions? 1-877-646-5288 ninjakitchen.com 3 MAPLE CINNAMON OATMEAL PREP: 15 MINUTES COOK: 6-8 HOURS 10 MINUTES MAKES: 4 SERVINGS DIRECTIONS 14 cups low-fat milk Stir milk, maple syrup, butter, vanilla extract, cinnamon, nutmeg, and salt in the pot.
