M A N U A L
M A N U A L
M A N U A L
13
ninjakitchen.com
12
ninjakitchen.com
PREP:
15 MINUTES |
COOK:
30 MINUTES
CONTAINER:
72-OUNCE TOTAL CRUSHING® PITCHER |
MAKES:
9 CUPS
DIRECTIONS
1
Place butter, garlic, and onion into a
5-quart saucepan over medium-low
heat. Cook for 5 minutes.
2
Add flour, salt, and pepper, and stir
to incorporate. Add artichoke hearts,
spinach, and broth. Bring to a boil, then
reduce heat to medium-low and cook
for 20 minutes.
3
Remove from heat and cool to room
temperature.
4
Place cooled mixture into the 72-ounce
Total Crushing Pitcher. Select HIGH
and blend until desired consistency
is reached.
5
Return sauce to saucepan, add
Parmesan and sour cream, then
simmer until heated through.
INGREDIENTS
3 tablespoons unsalted butter
2 cloves garlic, peeled, chopped
1 large onion, peeled, chopped
1
/
3
cup all-purpose flour
2 teaspoons kosher salt
1 teaspoon ground black pepper
1 can (14 ounces) artichoke hearts, drained
1 pound baby spinach
4 cups low-sodium vegetable broth
2 cups grated Parmesan cheese
1
/
2
cup sour cream
DO NOT BLEND HOT INGREDIENTS.
SPINACH
ARTICHOKE DIP
PREP:
15 MINUTES |
COOK:
25 MINUTES
CONTAINER:
72-OUNCE TOTAL CRUSHING® PITCHER |
MAKES:
2–4 SERVINGS
DIRECTIONS
1
Place the onion and garlic into the 72-ounce
Total Crushing Pitcher. PULSE until roughly
chopped.
2
Heat the oil in a medium saucepan over
medium heat. Add the onion and garlic. Sauté
for 5 minutes, or until softened.
3
Place the tomatoes, sun-dried tomatoes,
red wine, and crushed red pepper into the
72-ounce Total Crushing Pitcher. Select HIGH
and blend until desired consistency is reached.
4
Add the tomato sauce to the saucepan with
garlic and onions. Add salt and pepper to
taste. Simmer 20 minutes.
5
Garnish with fresh basil.
INGREDIENTS
1 onion, peeled, cut in quarters
4 cloves garlic, peeled
1 tablespoon canola oil
1 can (28 ounces) whole peeled tomatoes
1 jar (6 ounces) sun-dried tomatoes
packed in olive oil
1
/
2
cup dry red wine
1
/
2
teaspoon crushed red pepper
Kosher salt, to taste
Ground black pepper, to taste
1
/
4
bunch basil, chopped, for garnish
DO NOT BLEND HOT INGREDIENTS.
SUN-DRIED
TOMATO SAUCE
BUTTERNUT
SQUASH SOUP
PREP:
20 MINUTES |
COOK:
40–45 MINUTES
CONTAINER:
72-OUNCE TOTAL CRUSHING® PITCHER |
MAKES:
8 SERVINGS
DIRECTIONS
1
Heat oil in a large saucepan over
medium heat. Add the onions, cooking
until they begin to soften, about 5
minutes. Add the cashews and cook,
stirring, for about 5 minutes.
2
Add the apple, carrot, squash, thyme,
and bay leaf to the saucepan and cook
for 5 minutes. Add the stock and stir to
combine. Bring the soup to a boil and
then reduce the heat to medium-low.
Allow soup to simmer until the squash
is easily pierced with a knife, 20 to 25
minutes. Remove and discard bay leaf.
3
Allow the soup to cool to room temperature.
4
Working in two batches, ladle half the
cooled soup into the 72-ounce Total
Crushing Pitcher. Select HIGH and blend
until desired consistency is reached.
Repeat with remaining soup.
DO NOT BLEND HOT INGREDIENTS.
INGREDIENTS
3 tablespoons olive oil
1 large yellow onion, peeled, chopped
1 cup raw cashews
1 large apple, peeled, cored, chopped
1 large carrot, peeled, chopped
2 pounds butternut squash, peeled, cubed
1 teaspoon fresh thyme leaves
1 bay leaf
4 cups vegetable stock
Kosher salt, to taste
Ground black pepper, to taste
