NINJA COOKING SYSTEM
It's been 3 months since I purchased my 3 in 1 Ninja Cooking System with Triple Fusion Heat Technology. It is an advanced system that combines oven, stovetop cooking, slow cooking, steam roasting and baking technology. It allows you to cook faster, healthier and add more flavor to your meals. Since I have an older oven that doesn't work well the Ninja has really improved my cooking abilities & the meals for the family. I would highly recommend it. So, I thought I would share the different ways it can cook and some of the recipes I have made so far. April 2013
Provided by Kimberly Biegacki @pistachyoo
Categories Other Non-Edibles
Number Of Ingredients 1
Steps:
- 1. I purchased my Ninja Cooking System thru QVC for a discounted price and received all these items (you see in photo) to go with it. You can purchase the Ninja on their online site as well as other retail stores too.
- 2. STOVETOP: Allows you to sear and sauté. Searing & browning meat, and sautéing vegetables develops added flavors, color, and texture to your meals.
- 3. FAST ONE-POT MEAL MAKING: The Ninja 3 in 1 Cooking System's Triple Heat Technology provides heat to both the sides & bottom of the pot that you to create complete meals all at the same time. [You can place uncooked noodles, sauce and frozen meatballs into the Ninja and it will cook to perfection in less than 1/2 hour.]
- 4. LAYERED MEALS: You can make casseroles with every ingredient done properly --vegetables, crispy toppings, and meats prepared to perfection. Or you can use the roasting rack and place protein & vegetables on rack while starch is on the bottom. Again, they cook to perfection.
- 5. SLOW COOKING: The Ninja is also a SEARious slow cooker -- the STOVETOP setting allows you to sear your meats first, then SLOW COOK all in the same appliance.
- 6. STEAM INFUSED ROASTING: The Ninja has steam-oven capability to make your meats juicier and cut cooking time by up to 30%. Taking less time & cooking in a steam environment result in juicy, flavorful foods. -- NO PREHEATING REQUIRED IN ANY MEAL.
- 7. STEAM INFUSED BAKING: Steam baked desserts are moister and healthier. By baking in a steam environment, you only have to use HALF the fat, plus you get cakes that are spongier & more delicious.
- 8. 30 MINUTE MEALS: Here are some 30 minute recipes that I have tried. https://www.justapinch.com/recipes/main-course/chicken/chicken-veggie-skewers-w-thai-coconut-sauce.html https://www.justapinch.com/recipes/main-course/pasta/spaghetti-meatballs-in-ninja-cooking-system.html?p=36
- 9. LIGHT FARE: https://www.justapinch.com/recipes/main-course/fish/apricot-country-mustard-salmon.html?cpage=1#comment1130869 https://www.justapinch.com/recipes/main-course/fish/hot-sour-shrimp-saute.html?p=1 https://www.justapinch.com/recipes/main-course/turkey/asian-lettuce-wraps.html?p=11 https://www.justapinch.com/recipes/main-course/turkey/easy-shepherds-pie-w-ground-turkey.html?p=3
- 10. APPETIZERS: https://www.justapinch.com/recipes/main-course/chicken/buffalo-chicken-poppers.html?p=1 https://www.justapinch.com/recipes/main-course/chicken/chicken-veggie-skewers-w-thai-coconut-sauce.html?p=2 https://www.justapinch.com/recipes/main-course/chicken/pretzel-coated-chicken-tenders-w-beer-cheese-sauce.html?p=28
- 11. SOUPS/STEWS: https://www.justapinch.com/recipes/soup/vegetable-soup/celery-sweet-potato-soup-w-barley.html?p=3 https://www.justapinch.com/recipes/soup/vegetable-soup/french-onion-soup-10.html?p=13 https://www.justapinch.com/recipes/soup/vegetable-soup/cauliflower-soup-2.html?p=29
- 12. ENTREES: https://www.justapinch.com/recipes/main-course/beef/coffee-braised-beef-w-mushroom-sauce.html?p=1 https://www.justapinch.com/recipes/main-course/chicken/mediterranean-stuffed-peppers.html?p=20 https://www.justapinch.com/recipes/side/pasta-side/upside-down-mac-cheese.html?p=1
- 13. SIDE DISHES: https://www.justapinch.com/recipes/side/vegetable/honey-orange-glazed-carrots.html?p=1
- 14. DESSERTS: https://www.justapinch.com/recipes/dessert/pie/impossible-french-apple-pie-3.html?p=2 https://www.justapinch.com/recipes/dessert/cake/light-kiwi-lime-angel-food-mini-cupcakes.html?p=1 https://www.justapinch.com/recipes/dessert/chocolate/kahua-brownies-w-cinnamon-cream-caramel.html?p=1 https://www.justapinch.com/recipes/dessert/fruit-dessert/blueberry-oatmeal-bars.html?p=4
- 15. BREAKFASTS: https://www.justapinch.com/recipes/bread/sweet-bread/date-nut-loaf.html?p=1 https://www.justapinch.com/recipes/breakfast/egg-breakfast/broccoli-red-pepper-cheese-scramble.html?p=1 https://www.justapinch.com/recipes/dessert/cake/sour-cream-coffee-cake-12.html?p=1
SPAGHETTI & MEATBALLS IN NINJA COOKING SYSTEM
Well, I invested in the Ninja Cooking System and much to my surprise it has been amazing so far. I was somewhat of a skeptic...but wanting to believe. It does what is says it will do and then some. I am still in shock that I threw in dry pasta, water, spaghetti sauce and my own homemade uncooked frozen meatballs all in one pot and 30 minutes later; perfection! The pasta was al dente & the meatballs the moistest & tender I have ever had. Talk about convenience and ease, this product is it! Recipe from Ninja Cooking System Cookbook.
Provided by Kimberly Biegacki @pistachyoo
Categories Beef
Number Of Ingredients 5
Steps:
- Ninja Cooking System -- http://www.ninjakitchen.com/
- Pour 4 cups of water into pot. Place your dry pasta down into the water. No need to break in half unless you want to. Add your sauce and the frozen meatballs.
- Set the oven to 300 F for 25 minutes. Cover and cook until pasta is tender and meatballs done. Stir occasionally while cooking. (I used my own homemade uncooked meatballs and they turned out delicious. I did cook for 7 addtl minutes. If you use a thinner sauce use 1/2 cup less water.
- Serve immediately right from the pot. You can lift out and take it to the table with lid on. Serve this with some Italian bread and a nice salad.
PRESSURE COOKER SPAGHETTI AND MEATBALLS
Spaghetti and meatballs isn't necessarily any faster when made in an electric pressure cooker, but it does take away a lot of hands-on work. And it can all be done in one pot instead of the usual two to three it would take on the stove. Here, the meatballs, which are not fried but cooked entirely in the sauce, are gently spiced and very tender - the height of kid-friendly cuisine. The ricotta topping is optional, but it makes the whole thing especially creamy and rich. If you have some homemade marinara sauce in the freezer, or a favorite store-bought kind, you can substitute 3 1/4 cups of it here. Olive fans take note: Adding 1/4 cup sliced pitted olives to the sauce will probably make you very happy come dinnertime.
Provided by Melissa Clark
Categories dinner, weekday, pastas, main course
Time 40m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Set pressure cooker to the sauté function, and heat 2 tablespoons oil in the pot. Stir in garlic, red pepper and black pepper, and cook for 1 minute or until fragrant. Stir in tomatoes, salt and basil sprigs; cook, stirring occasionally, for 10 minutes (lower the sauté function to low or briefly turn the machine off if the sauce splatters too much).
- Meanwhile, make the meatballs: In a large bowl, mix together beef, bread crumbs, Parmesan, chopped basil, egg, salt and garlic. Roll into 1 1/4-inch balls.
- Pour 1 cup water into sauce in pot, scraping up any browned bits on bottom of pot (if you don't do this, the burn light may turn on). Scatter uncooked spaghetti over the sauce. Drizzle remaining 1 tablespoon oil over spaghetti, stirring gently (try to keep the spaghetti on top of the sauce), then top with meatballs.
- Cover and cook on high pressure for 5 minutes. Manually release the pressure, then remove the cover and stir to separate the spaghetti. Stir in 2 tablespoons Parmesan. At this point, the pasta will be almost but not quite cooked through. Place the top back on the pressure cooker (loosely) and let it sit for 3 to 10 minutes, until the sauce has thickened and spaghetti is al dente but not mushy.
- Serve dolloped with ricotta, if using, and sprinkled with thinly sliced basil and more Parmesan if you like.
Nutrition Facts : @context http, Calories 743, UnsaturatedFat 22 grams, Carbohydrate 61 grams, Fat 39 grams, Fiber 6 grams, Protein 37 grams, SaturatedFat 13 grams, Sodium 961 milligrams, Sugar 11 grams, TransFat 1 gram
SPAGETTI AND MEATBALLS WITH NINJA COOKING SYSTEM
I LOVE my NCS and have used this recipe several times. The pasta, meatballs and sauce can cook together in the pot with no prep. It's not the fanciest but really good and simple. While this recipe uses pasta sauce and frozen meatballs, I prefer using my own left over sauce and homemade meatballs.
Provided by Bonnie G 2
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Pour a4 cups water into pot.
- Stir in spaghetti, sauce and meatballs.
- Set OVEN to 300 for 25 minutes.
- Cover and cook until pasta is tender and meatballs are hot, stirring occasionally.
- NOTE: When using thinner sauces, use 2/ 3/4 cup water.
- For whole grain and thicker pastas, increase cooking time by 2-5 minutes or until pasta is tender.
- Serve immediately.
Nutrition Facts : Calories 590.6, Fat 6.9, SaturatedFat 1.7, Cholesterol 3.9, Sodium 804.2, Carbohydrate 111.7, Fiber 8.7, Sugar 20.1, Protein 18.3
SPAGHETTI AND MEATBALLS
There's little more comforting on a weeknight - or any night - than spaghetti, tossed in marinara sauce and paired with savory meatballs. This hearty recipe features three kinds of meat - ground pork shoulder, veal and beef chuck, along with minced bacon - rolled into small balls, which are then browned in a sauté pan, and baked until cooked through. Serve the whole thing with a bowl of grated Parmesan, ready to be heaped on.
Provided by Pete Wells
Categories dinner, weekday, pastas, main course
Time 1h
Yield Serves 6
Number Of Ingredients 15
Steps:
- Make the meatballs: In a large bowl, combine bread crumbs and cream. Let it sit for 5 minutes, then mash the mixture with a fork. Mix in the oregano, pepper flakes, black pepper, salt and bacon. Gently work in the pork, veal and beef. Be careful not to knead it into oblivion, or the meatballs will be tough little pebbles. Fry a little of the mixture in some butter and oil in a skillet and taste, adjusting seasonings. Roll into small meatballs, about an inch across. (If you have a kitchen scale, measure an ounce apiece.)
- Heat the oven to 375 degrees. In a large sauté pan, warm the butter and olive oil over medium-high heat. Brown the meatballs, turning every couple of minutes. (Work in batches if they won't all fit in the pan.) Transfer them to a roasting pan big enough to hold them all. Pour 2 cups of cold water into the pan and transfer it to the oven to bake for 20 to 30 minutes or so, until the meatballs are cooked through. Transfer to a plate and cover with aluminum foil to keep warm.
- Boil the spaghetti in a large pot of salted water, and heat the marinara sauce in a pot. When the spaghetti is tender, toss it with the sauce. Season to taste. Put the cheese in a bowl and set it on the table. Make sure to ask your family if they want their meatballs on top of the spaghetti or on the side.
Nutrition Facts : @context http, Calories 841, UnsaturatedFat 19 grams, Carbohydrate 91 grams, Fat 35 grams, Fiber 6 grams, Protein 39 grams, SaturatedFat 13 grams, Sodium 862 milligrams, Sugar 8 grams, TransFat 1 gram
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