Ninja PROFESSIONAL PLUS BL480 Quick Start Manual

M A N U A L M A N U A LM A N U A L13ninjakitchen.com12 ninjakitchen.comPREP: 15 MINUTES | COOK: 30 MINUTESCONTAINER: TOTAL CRUSHING® PITCHER | MAKES: 1.25 LITERSDIRECTIONS1 Place butter, garlic, and onion into a5-quart saucepan over medium-lowheat. Cook for 5 minutes.2 Add flour, salt, and pepper, and stirto incorporate. Add artichoke hearts,spinach, and broth. Bring to a boil, thenreduce heat to medium-low and cookfor 20 minutes.3 Remove from heat and cool to roomtemperature.4 Place cooled mixture into the TotalCrushing Pitcher. Select HIGHand blend until desired consistencyis reached.5 Return sauce to saucepan, addParmesan and sour cream, thensimmer until heated through.INGREDIENTS3 tablespoons unsalted butter2 cloves garlic, peeled, chopped1 large onion, peeled, chopped46 g all-purpose flour2 teaspoons kosher salt1 teaspoon ground black pepper1 can (390 g) artichoke hearts, drained2 bags (200 g each) baby spinach1 L low-sodium vegetable broth200 g grated Parmesan cheese115 g sour creamDO NOT BLEND HOT INGREDIENTS.SPINACHARTICHOKE DIPPREP: 15 MINUTES | COOK: 25 MINUTESCONTAINER: TOTAL CRUSHING® PITCHER | MAKES: 2–4 SERVINGSDIRECTIONS1 Place the onion and garlic into the TotalCrushing Pitcher. PULSE until roughlychopped.2 Heat the oil in a medium saucepan overmedium heat. Add the onion and garlic. Sautéfor 5 minutes, or until softened.3 Place the tomatoes, sun-dried tomatoes, redwine, and crushed red pepper into the TotalCrushing Pitcher. Select HIGH and blend untildesired consistency is reached.4 Add the tomato sauce to the saucepan withgarlic and onions. Add salt and pepper totaste. Simmer 20 minutes.5 Garnish with fresh basil.INGREDIENTS1 onion, peeled, cut in quarters4 cloves garlic, peeled1 tablespoon canola oil1 can (400 g) whole peeled tomatoes1 jar (200 g) sun-dried tomatoespacked in olive oil115 ml dry red wine1/2 teaspoon crushed red pepperKosher salt, to tasteGround black pepper, to taste1/4 bunch basil, chopped, for garnishDO NOT BLEND HOT INGREDIENTS.SUN-DRIEDTOMATO SAUCEBUTTERNUTSQUASH SOUPPREP: 20 MINUTES | COOK: 40–45 MINUTESCONTAINER: TOTAL CRUSHING® PITCHER | MAKES: 8 SERVINGSDIRECTIONS1 Heat oil in a large saucepan overmedium heat. Add the onions, cookinguntil they begin to soften, about 5minutes. Add the cashews and cook,stirring, for about 5 minutes.2 Add the apple, carrot, squash, thyme,and bay leaf to the saucepan and cookfor 5 minutes. Add the stock and stir tocombine. Bring the soup to a boil andthen reduce the heat to medium-low.Allow soup to simmer until the squashis easily pierced with a knife, 20 to 25minutes. Remove and discard bay leaf.3 Allow the soup to cool to room temperature.4 Working in two batches, ladle half thecooled soup into the Total CrushingPitcher. Select HIGH and blend untildesired consistency is reached. Repeatwith remaining soup.DO NOT BLEND HOT INGREDIENTS.INGREDIENTS3 tablespoons olive oil1 large yellow onion, peeled, chopped120 g raw cashews1 large apple, peeled, cored, chopped1 large carrot, peeled, chopped1 kg butternut squash, peeled, cubed1 teaspoon fresh thyme leaves1 bay leaf1 L vegetable stockKosher salt, to tasteGround black pepper, to taste