NINJA Foodi SS400 Series Power Blender Ultimate System Installation Guide

NINJA Foodi SS400 Series Power Blender Ultimate System

Your guide to blending, prepping, and mixing like a Foodi®.
Welcome to the Ninja® Foodi® Power Blender Ultimate System recipe book. From here you’re just a few pages away from recipes, tips, tricks, and helpful hints to give you the confidence to make everything from smoothies bowls and nut butters to frozen drinks, smoothies, salsas, and cookie dough—all in your kitchen system. Now let’s get started.
For more exciting delicious recipes, visit ninjakitchen.com

Using the Nutrient

*Extraction Cup*
Tips to help you create smoothies and nutrient extractions to take on the go.
Use the SMOOTHIE program to combine your favorite fresh or frozen ingredients, liquids, and powders.
Use the EXTRACT* program for tough, leafy, or fibrous whole fruits and vegetables, including their skins, seeds, and stems.

Load it up

Do not go past the MAX LIQUID line when loading the cup.
Overfilling ingredients may harm the unit when in use. If you feel resistance when attaching the Hybrid Edge™ Blades Assembly to the cup, remove some ingredients.

• Top off with ice or frozen ingredients.
• Next add any dry or sticky ingredients like seeds, powders, and nut butters.
• Pour in liquid or yogurt next.
• For thinner results or a juice-like drink, add more liquid as desired.
• Next add leafy greens and herbs.
• Start by adding fresh fruits and vegetables.

PREP TIPS
For best results, cut ingredients in 1″ pieces. Place frozen ingredients in the cup last.

Introducing the XL Smoothie Bowl Maker

It’s never been easier to create thick and spoonable smoothie bowls, nut butters, and more. All you have to do is twist the built-in tamper while blending to push ingredients down toward the blade.

DID YOU KNOW?
Smoothie bowls are thicker & spoonable, compared to smoothies which are thinner & drinkable.

Smoothie bowl for one

USING THE XL SMOOTHIE BOWL MAKER

1. Add milk, or milk alternative such as soy, coconut, almond, or oat milk, up to the LIQUID FILL line.
   ALWAYS DO THIS FIRST.

2. Add frozen fruit, directly from freezer, and/or açaí or dragon fruit packets, up to the MAX FILL line. Cut larger fruit, like bananas, in quarters. If using açaí or dragon fruit packets, thaw slightly and cut in quarters.

3.  (Optional)
   Amplify your base by adding 1 scoop of yogurt, flavor powder, protein powder, and/or nut butter.

4. Screw on the blade assembly and install the bowl on the motor base.
   Select BOWL and press START/STOP. Twist the built-in tamper counterclockwise continuously while processing.

5. After blending is complete, add your favorite toppings, such as coconut flakes, granola, fresh bananas, berries, and agave nectar.

Smoothie bowls for a crowd

USING THE POWER BLENDER & PROCESSOR PITCHER

1. With the Stacked Blade Assembly installed in the pitcher, add milk or milk alternative such as soy, coconut, almond, or oat milk up to the 16 oz. line. ALWAYS DO THIS FIRST.

2. Add frozen fruit, directly from freezer, and/or açaí or dragon fruit packets up to the 44 oz. line. Cut larger fruit, like bananas, in quarters. If using açaí or dragon fruit packets, thaw slightly and cut in quarters.

3. (Optional)
   Amplify your base by adding 2 scoops of yogurt, flavor powder, protein powder, and/or nut butter.

4. Install flat lid, then install pitcher on the motor base. Use the dial to select BOWL and press START/STOP. If more blending is needed, run on speed 10 until combined.

5. After blending is complete, remove lid and blade assembly. Serve in separate bowls then add your favorite toppings, such as coconut flakes, granola, fresh bananas, berries, and agave nectar.

Smoothie bowl color guide

Trying to make your bowl pop in a certain color?
Use this ingredient guide to achieve the look you want.

Blending 101

Tips to set yourself up for blending success.

Do not go past the MAX LIQUID line when loading the pitcher.
Overfilling the pitcher with ingredients may harm the unit when in use. For best and smoothest results, follow the loading order below.

• Top off with ice or frozen ingredients.
• Next add any dry or sticky ingredients like seeds, powders, and nut butters.
• Pour in liquid or yogurt next. For thinner results or a juice-like drink, add more liquid.
• Next add leafy greens and herbs.
• Start with fresh fruits and vegetables. For best results, cut into 1″ pieces.

NOTE: When using the stacked blade assembly, use the flat lid.

Chopping Prep 101

Tips to simplify your food processing and chopping.

Total Crushing® and Chopping Blade Assembly (Stacked Blade)

PREPPING VEGETABLES

• Cut both ends off ingredients and remove any outer peels or skins.
• Cut ingredients such as carrots, cucumber, celery, and zucchini in 2″ pieces, and broccoli or cauliflower florets into 1″ pieces. Cut ingredients such as onions in quarters.

PREPPING MEAT
Trim excess fat and connective tissue. Cut meat in 2″ cubes.

CHOP PROGRAM

• Timed pulses and pauses give you consistent chopping results.
• Run program once for a large chop, twice for a small chop, and three times for a mince.

WARNING: Stacked Blade Assembly is sharp and not locked in place. Before pouring, carefully remove Stacked Blade Assembly. Failure to do so will result in a risk of laceration. Refer to the Ninja Owner’s Guide for additional information.

Food Processing 101

Tips and tricks for the disc assembly.
NOTE: Install the disc spindle in the pitcher before installing the disc assembly.

REVERSIBLE SLICING/SHREDDING DISC
The reversible slicing/shredding disc is perfect for outputs like thinly sliced cucumbers and shredded carrots. Face the side labeled “slicer” up for slicing and face the side labeled “shredder” up for shredding.

WARNING: DO NOT process ingredients past the DISC MAX line.
WARNING: Ensure cheese is well chilled before slicing/shredding. DO NOT slice or shred frozen cheese.

FOOD PREP TIPS

 Trim ingredients so they are in 4″ to 5″ pieces or slightly over the height of the feed chute.
DO NOT cut ingredients smaller than the height of the feed chute.
Cut both ends off ingredients to create flat surfaces. Trim tapered ingredients like carrots to make them more symmetrical.
Larger ingredients, such as potatoes, may need to be cut in half lengthwise.

USING THE 2-PART PUSHER
Use the 2-part food pusher to help guide the food through the feed chute. The middle piece of the food pusher is removable to use for narrow ingredients, such as carrots. Rotate the top clockwise and lift to separate the pieces.

Dough basics 101

Tips and tricks for creating the perfect dough.

KNEADING
Once a dough ball forms, remove it from the pitcher and place it on a lightly floured surface. Hand-knead the dough ball by folding the dough in half toward you. Then, using the palms of your hands, push the dough away from you. Re- fold, then turn dough ball 45 degrees and repeat.
Kneading is complete when the dough is no longer sticky, is smooth on the outside, and bounces back when pressed with your fingers.

PROOFING
Usually done for breads, proofing is when the dough is allowed to rest and rise one last time before baking. It gives bread a light and airy texture.
To create ideal proofing conditions, heat oven to 170°F. Place dough ball in a greased oven-safe bowl and cover loosely with plastic wrap. Once the oven has reached temperature, turn the oven off and place the bowl in the oven. Allow to proof in the residual heat until dough has doubled in size.

For best dough mixing results, do not exceed the MAX dough lines, DOUGH MAX and COOKIE MAX, when filling the Pitcher.
If a recipe exceeds these MAX lines, we recommend reducing the recipe by half. Refer to the chart below for unit conversions.

KITCHEN CONVERSION CHART

ORIGINAL AMOUNT: HALF THE AMOUNT

• 1 cup 1/2 cup
• 3/4 cup 6 tbsp
• 2/3 cup 1/3 cup
• 1/2 cup 1/4 cup
• 1/3 cup 2 tbsp + 2 tsp
• 1/4 cup 2 tbsp
• 1 tbsp 1/2 tbsp
• 1 tsp 1/2 tsp
• 1/2 tsp 1/4 tsp
• 1/4 tsp 1/8 tsp

DOUGH TOO DRY?
Add room temperature water 1 tablespoon at a time and pulse. Continue adding water until a dough ball forms.

DOUGH TOO WET?
Add 1 tablespoon of flour at a time and pulse. Continue adding flour until dough releases from side of pitcher and dough ball forms.

COOKIES
Unit can make a max of 24 one (1) ounce cookies at a time.

1. Add sugars, cubed softened butter, eggs, and liquids (such as vanilla extract).
   Use the dial to select DOUGH, then press START/STOP.

2. Add all dry ingredients and run the DOUGH program again.
   If more mixing is needed, run on speed 1 until combined.

3. Remove dough blade and add mix-ins (such as chocolate chips, raisins, and nuts).  Stir to combine.

BISCUITS, PIES & SCONES
Unit can make a max of 8 biscuits of scones or one 12″ round pie crust at a time.

1. First add dry ingredients, cubed cold butter or shortening. Use the dial to select
   DOUGH, then press START/STOP.

2. Add cold liquids (such as cold milk or water) and run the DOUGH program again.
   If more mixing is needed, run on speed 1 until combined.

3. Remove dough ball and knead to combine, if needed.

PIZZAS, PRETZELS, BAGELS & BREAD DOUGHS
Unit can make a max of one 12″ round pizza, 8 pretzels or bagels, or one loaf bread at a time.

1. First add liquids (such as water), yeast, and oil. Then add dry ingredients.
   Use the dial to select DOUGH, then press START/STOP.

2. Remove dough ball and knead to combine, if needed.

CAKES, BROWNIES, MUFFINS & QUICK BREADS
Unit can make a max of one 12″ round cake, one 8″ x 8″ pan brownies, 12 muffins, or one 8″ x 4″ loaf of quick bread, such as banana bread or pumpkin bread.

1. Add sugars, softened cubed butter/oils, eggs, and liquids (such as vanilla extract).
   Use the dial to select DOUGH, then press START/STOP.

2. Add all dry ingredients and run the DOUGH program again.
   If more mixing is needed, run on speed 1 until combined.

3. Add mix-ins (such as chocolate chips, raisins, and nuts). Press iQ/Manual  and with speed 1 selected, press START/STOP. Blend until combined.

DOUGH KICKSTARTER Pizza Dough

PREP: 20 MINUTES | RISE: 45 MINUTES
CONTAINER: 72-OUNCE PITCHER | BAKE: 20–25 MINUTES

INGREDIENTS

• 1 packet (0.25 oz.) active dry yeast
• 1 teaspoon granulated sugar
• 1 cup warm water (110°–115°F)
• 1/2 cup olive oil
• 3 cups all-purpose flour
• 1 teaspoon kosher salt

DIRECTIONS

1. Install the dough blade in the 72-ounce Pitcher. Place the yeast, sugar, and warm water in the pitcher and allow to sit for 5 minutes.
2. After 5 minutes, add the olive oil, flour, and salt. Install the flat lid, then select DOUGH and press START/STOP.
3. Remove dough ball from pitcher and knead for two minutes.

TIP Dough too dry? Dough too wet? Add 1 tablespoon of water or flour at a time and pulse until combined.

1. Place dough ball in a lightly oiled bowl. Cover loosely with plastic wrap and allow to rise for 45 minutes or until dough has doubled in size.
2. Once dough ball has risen, preheat oven to 425°F. Roll dough out into a 12″ round and place on a greased baking sheet.
3. Add your favorite pizza toppings and bake for 20 to 25 minutes or until golden brown.

TIP For best cleaning results, wash the pitcher, lid, and blade assembly in the dishwasher.

AÇAÍ BERRY BOWL

PREP: 5 MINUTES
CONTAINER: 18-OUNCE XL SMOOTHIE BOWL MAKER MAKES: 1 SERVING

INGREDIENTS

• Almond milk
• 1 packet (3.5 ounces) açaí puree, slightly thawed, cut in quarters
  Frozen mixed berries Sweetener of choice, as desired

DIRECTIONS

1. Pour almond milk into the 18-ounce XL Smoothie Bowl Maker, filling to the Liquid Fill line.
2. Add quartered açaí puree and frozen mixed berries and sweetener (optional) up to, but not exceeding, the Max Fill line. Install the blade assembly.
3. Select BOWL, then press START/STOP. Twist the built-in tamper counterclockwise continuously while blending until program is complete.
4. Remove blades from bowl after blending.
5. Decorate with toppings of your choice and serve.

DRAGON FRUIT BOWL

PREP: 5 MINUTES
CONTAINER: 72-OUNCE PITCHER
MAKES: 3–4 SERVINGS

INGREDIENTS

• Coconut milk
• Frozen dragon fruit
• Frozen pineapple chunks
• Sweetener of choice, as desired

DIRECTIONS

• I nstall stacked blade in the 72-ounce Pitcher.
• Pour coconut milk into the pitcher, filling to the 16 oz. line.
• Add frozen dragon fruit and frozen pineapple and sweetener (optional) up to, but not exceeding, the 44 oz. line. Install flat lid.
• Select BOWL, then press START/STOP. If more blending is needed, run on speed 10 until combined.
• Remove lid and stacked blade from pitcher after blending.
• Decorate with toppings of your choice and serve.

ALMOND BUTTER

PREP: 5 MINUTES
CONTAINER: 18-OUNCE XL SMOOTHIE BOWL MAKER MAKES: 1 CUP
INGREDIENTS

1. 1/2 cups roasted almonds
2. tablespoons canola oil

DIRECTIONS

1. Place all ingredients in the 18-ounce XL bowl maker in the order listed, then install the blade assembly.
2. Select iQ/Manual, turn dial to speed 10, then press START/STOP to begin blending. Twist the built-in tamper counterclockwise continuously while processing until desired consistency is reached.
3. Remove blades from bowl after blending.

TIP For best cleaning results, wash the bowl maker and blade assembly in the dishwasher.

BLACK BEAN DIP

PREP: 5 MINUTES
CONTAINER: 18-OUNCE XL SMOOTHIE BOWL MAKER MAKES: 4 SERVINGS

INGREDIENTS

• 1 can (14 ounces) black beans, drained, rinsed
• 1/3 cup salsa
• 3 garlic cloves, peels removed
• 2 teaspoon lime juice
• 2 teaspoon cumin
• 1 teaspoon water
• 1/4 teaspoon kosher salt
• 1/4 cup cilantro

DIRECTIONS

1. Place all ingredients in the 18-ounce XL bowl maker in the order listed, then install the blade assembly.
2. Select iQ/Manual, turn dial to speed 10, then press START/STOP to begin blending. Twist the built-in tamper counterclockwise continuously while processing until desired consistency is reached.
3. Remove blades from bowl after blending.

AU GRATIN POTATOES

PREP: 10 MINUTES
COOK: 1 HOUR 15 MINUTES
CONTAINER: 72-OUNCE PITCHER
MAKES: 6–8 SERVINGS

INGREDIENTS

• 2 blocks (8 ounces each) sharp cheddar cheese
• 3 russet potatoes, peeled, cut in half 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 1/4 cups milk
• Kosher salt, as desired
• Ground black pepper, as desired
• 3 green onions, sliced, for garnish

DIRECTIONS

1. Preheat the oven to 400°F.
2. Install the disc spindle in the 72-ounce Pitcher. Place the Reversible Slicing/Shredding Disc, shredding side up, on the spindle. Install the feed chute lid and place 1 cheese block in the feed chute. Select DISC and press START/STOP. Use the pusher to push the cheese through the chute. Repeat with remaining cheese. When processing is complete, remove the lid, disc, and spindle and set the cheese aside.
3. Reinstall the disc spindle in the pitcher. Place the Reversible Slicing/Shredding Disc, slicing side up, on the spindle. Install the feed chute lid and place 1 potato half in the feed chute. Select DISC and press START/STOP. Use the pusher to push the potato through the chute. Repeat with remaining potatoes. When processing is complete, remove the lid, disc, and spindle and set the potatoes aside.
4. Place a large pot over medium heat with the butter. Once melted, add the flour and whisk until a light brown paste forms.
5. Slowly pour half the milk into the pot and whisk until combined. Add the remaining milk and continue to whisk until fully combined.
6. Season the sauce with salt and pepper and bring to a simmer, then cook for 3 to 5 minutes to thicken. The sauce should coat the back of a spoon.
7. While the sauce is simmering, layer the potatoes to cover the bottom of a 9″x 13″ baking dish. After each layer, sprinkle the potatoes with cheese. Repeat until all the potatoes have been used.
8. Pour the sauce over the potatoes and sprinkle with any remaining cheese. Cover with foil and bake for 1 hour.
9. After 1 hour, remove the foil and bake until the cheese is golden brown, about 15 minutes.
10. When cooking is complete, remove the pan from oven and allow to cool slightly. Garnish with sliced green onions and serve.

PARMESAN & PANKO CRUSTED ZUCCHINI CHIPS

PREP: 10 MINUTES
COOK: 6 MINUTES
CONTAINER: 72-OUNCE PITCHER MAKES: 4–6 SERVINGS

INGREDIENTS

• 1/2 cup all-purpose flour
• 2 large eggs, lightly beaten
• 1 cup panko bread crumbs
• 1/2 cup grated Parmesan cheese 2 small zucchini, ends trimmed
• 1/2 cup vegetable oil, divided Kosher salt, as desired Marinara sauce, for serving

DIRECTIONS

• Place the flour in a medium bowl. Place the beaten eggs in a second bowl. In a third bowl, combine the bread crumbs and Parmesan.
• Install the disc spindle in the 72-ounce Pitcher. Place the Reversible Slicing/Shredding Disc, slicing side up, on the spindle. Install the feed chute lid and place 1 zucchini in the feed chute. Select DISC and press START/STOP. Use the pusher to push the zucchini through the chute. Repeat with remaining zucchini.
• When processing is complete, remove the lid, disc, and spindle.
• Working in batches, evenly cover the zucchini rounds by dredging in flour, dipping in the egg wash, then dredging in the bread crumb mixture.
• Place a large skillet over medium heat with 1/4 cup vegetable oil. Once the oil is hot, carefully add the breaded zucchini rounds and cook until golden brown, 1 to 2 minutes each side.
• Remove the zucchini from the oil, place on a plate lined with paper towel and sprinkle with salt. Repeat with remaining zucchini slices, adding oil to the pan as necessary.
• When cooking is complete, serve chips hot with marinara sauce for dipping.

BRAISED RED CABBAGE

PREP: 10 MINUTES COOK: 35 MINUTES
CONTAINER: 72-OUNCE PITCHER
MAKES: 4–6 SERVINGS

INGREDIENTS

• 1 granny smith apple, peeled, cored, cut in quarters
• 1 yellow onion, peeled, ends trimmed, cut in quarters
• 1 small red cabbage, cored, cut in eighths 2 tablespoons butter
• 1/2 cup apple cider vinegar
• 1/3 cup granulated sugar
• 1/2 cup water
• Kosher salt, as desired

DIRECTIONS

• Install the disc spindle in the 72-ounce Pitcher. Place the Reversible Slicing/Shredding Disc, shredding side up, on the spindle. Install the feed chute lid and place 1 piece of apple in the feed chute. Select DISC and press START/STOP. Use the pusher to push the apple through the chute. Repeat with remaining apples and onion. When processing is complete, remove the lid, disc, and spindle and set the apples and onion aside.
• Reinstall the disc spindle in the pitcher, then place the Reversible Slicing/Shredding Disc, slicing side up, on the spindle. Reinstall the feed chute lid and place 1 piece of cabbage in the feed chute. Select DISC and press START/STOP. Use the pusher to push the cabbage through the chute. Repeat with remaining cabbage. When processing is complete, remove the lid, disc, and spindle and set the cabbage aside.
• Place a large pot over medium heat with the butter. Once melted, add the apples and onion and cook until translucent, about 5 minutes.
• Add the cabbage and remaining ingredients and stir to fully combine.
• Bring the mixture a boil, cover, and reduce heat to low. Simmer for 30 minutes, stirring occasionally until the cabbage is tender.

VEGGIE FRITTERS

PREP: 10 MINUTES
COOK: 20 MINUTES
CONTAINER: 72-OUNCES PITCHER
MAKES: 10 FRITTERS

INGREDIENTS

• 2 zucchini, ends trimmed
• 3 carrots, peeled, ends trimmed
• Kosher salt, as desired
• 2 cloves garlic, peeled, minced
• 2/3 cup all-purpose flour
• 2 large eggs, lightly beaten
• 1/3 cup sliced scallions
• Ground black pepper, as desired
• 2 tablespoons olive oil
• Sour cream or plain yogurt, for serving

DIRECTIONS

1. Install the disc spindle in the 72-ounce Pitcher. Place the Reversible Slicing/Shredding Disc, shredding side up, on the spindle. Install the feed chute lid and place 1 zucchini in the feed chute. Select DISC and press START/STOP. Use the pusher to push the zucchini through the chute. Repeat with remaining zucchini and carrots.
2. When processing is complete, remove the lid, disc, and spindle.
3. Transfer zucchini and carrots to a colander, sprinkle with salt, and let sit for 10 minutes. Then use your hands and a paper towel or kitchen towel to squeeze out as much moisture as possible.
4. Place zucchini and carrots in a large bowl along with the garlic, flour, eggs, scallions, salt, and pepper and stir with a spatula until evenly combined.
5. Place a large skillet over medium-high heat with olive oil. Once the oil is hot, add 1/4 cup of the veggie mixture to the pan and flatten slightly with the back of the measuring cup.
6. Cook fritters for 3 minutes on each side or until golden brown and crispy. Transfer the fritters to a plate lined with paper towel and season with salt. Repeat with the remaining mixture.
7. Serve the fritters immediately with sour cream or yogurt for dipping.

SESAME SEED BUNS

PREP: 10 MINUTES
RISE: 15 MINUTES
BAKE: 13–15 MINUTES
CONTAINER: 72-OUNCE PITCHER
MAKES: 8 BUNS

INGREDIENTS

• 1 tablespoon active dry yeast
• 2 tablespoons white sugar
• 1 cup warm water (110–115°F)
• 1/4 cup warm whole milk (110–115°F)
• 1 1/2 teaspoons kosher salt
• 2 large eggs, divided
• 2 tablespoons unsalted butter, softened
• 3 1/2 cups all-purpose flour
• 1 tablespoon milk
• 1 tablespoon sesame seeds

TIP Dough too dry? Dough too wet? Add 1 tablespoon of water or flour at a time and pulse until combined.
TIP For best cleaning results, wash the pitcher, lid, and blade assembly in the dishwasher.

DIRECTIONS

1. Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.

2. Install dough blade in the 72-ounce Pitcher. Stir together yeast, sugar, warm water, and warm milk and pour into pitcher. Allow to sit for 5 minutes.

3. After 5 minutes, add salt, 1 egg, butter, and flour to the pitcher, then install
   the flat lid. Select DOUGH and press START/STOP. If more mixing is needed, run on speed 1 until combined.

4. Remove the lid and dough blade. Transfer dough to a floured work surface and knead a few times with your hands, then form it into a ball. Cut the dough ball into 8 pieces. Shape each piece into a ball and place evenly spaced apart on the prepared baking sheet.

5.  Loosely cover the dough balls with a clean kitchen towel and let rise for 15 minutes.

6. While the dough is rising, mix remaining 1 egg with 1 tablespoon milk in a small bowl. After 15 minutes, remove towel and brush the tops of the buns with the egg wash, then sprinkle with sesame seeds.

7. Bake for 13 to 15 minutes or until golden brown.

VEGGIE BURGERS

PREP: 5 MINUTES
COOK: 8 MINUTES
CONTAINER: 72-OUNCE PITCHER
MAKES: 4 BURGERS

INGREDIENTS

• 1/2 red onion, peeled, cut in half
• 2 cloves garlic, peeled
• 2 cans black beans, rinsed, drained, divided
• 1 canned chipotle pepper in adobo sauce, plus 3 teaspoons adobo sauce
• 2 teaspoons ground cumin
• 1 teaspoon kosher salt
• 1 teaspoon ground black pepper
• 2 tablespoons salsa
• 1 large egg
• 1/2 cup panko bread crumbs
• 1/2 cup corn (fresh, canned, or thawed frozen) 2 tablespoons canola oil
• 1 head butter lettuce, leaves separated
• 1 avocado, sliced

DIRECTIONS

1. Install stacked blade in the 72-ounce Pitcher. Place onion and garlic in the pitcher, then install the flat lid. Select CHOP and press START/STOP.
2. When program is complete, add half the beans, then add the chipotle pepper, adobo sauce, cumin, salt, pepper, salsa, and egg to pitcher. Reinstall the flat lid. Select CHOP and press START/STOP.
3. Once processing is complete, run CHOP program again.
4. When program is complete, remove the lid and stacked blade from pitcher and transfer black bean mixture to a bowl. Add bread crumbs, corn, and remaining black beans to the bowl and combine evenly.
5. Form 4 patties with the mixture. Heat oil in a pan over medium-high heat, then cook burgers for 4 minutes on each side.
6. When cooking is complete, serve burgers nested in lettuce leaves and topped with sliced avocado.

MEATBALLS

PREP: 10 MINUTES
COOK: 40 MINUTES
CONTAINER: 72-OUNCE PITCHER
MAKES: 4 SERVINGS

INGREDIENTS

• 1/4 cup milk
• 1/2 cup bread crumbs
• 1/4 small onion, peeled, cut in 2-inch pieces 2 cloves garlic, peeled
• 1/4 cup parsley leaves, chopped
• 1 pound uncooked ground beef
• 1/4 cup shredded Parmesan
• 1/2 teaspoon crushed red pepper
• 1 large egg, beaten
• Kosher salt, as desired
• Ground black pepper, as desired
• 2 tablespoons all-purpose flour
• 1 tablespoon canola oil
• 1 jar (25 ounces) marinara or pasta sauce

DIRECTIONS

1. Preheat oven to 375°F.
2. Combine milk and bread crumbs in a small bowl and set aside.
3. Install stacked blade in the 72-ounce Pitcher. Place onion, garlic, and parsley in pitcher, then install the flat lid. Select CHOP and press START/STOP. Once processing is complete run CHOP program again.
4. Remove stacked blade. Install dough blade.
5. Place beef, bread crumb mixture, Parmesan, chili flakes, egg, salt, and pepper in pitcher.
6. Select speed 1 and run until desired consistency is reached. Remove lid and dough blade.
7. Using your hands or a 1″ scoop, form meat mixture into 12 meatballs. Coat in flour.
8. Heat a large sauté pan over medium high heat. Add oil, and cook meatballs until golden brown, turning frequently.
9. P our pasta sauce into an 8″ x 8″ baking dish. Place meatballs into dish and place casserole dish in oven. Cook meatballs for 40 minutes or until the internal temperature reaches 165°F.

CAULIFLOWER FRIED RICE

PREP: 5 MINUTES
COOK: 10 MINUTES
CONTAINER: 72-OUNCE PITCHER
MAKES: 2–3 SERVINGS

INGREDIENTS

• 1 head cauliflower, cut in 1-inch florets 2 tablespoons canola oil
• 1 tablespoon garlic, minced
• 1 tablespoon ginger, peeled, grated
• 1 cup frozen mixed vegetables (corn, peas, carrots, green beans, etc.)
• 2 tablespoons soy sauce
• Kosher salt, as desired
• Ground black pepper, as desired
• 3 green onions, sliced
• Sesame seeds, for garnish

DIRECTIONS

1. Install stacked blade in the 72-ounce Pitcher. Place cauliflower in the pitcher, then install the flat lid. Select CHOP and press START/STOP. Once processing is complete, run CHOP program again.
2. Heat oil in a pan over medium-high heat, then sauté garlic and ginger until golden brown.
3.  Remove lid and stacked blade. Add riced cauliflower, vegetables, soy sauce, salt, and pepper to the pan and cook until cauliflower is tender and vegetables are warmed through, for about 8 minutes.
4. Garnish with green onions and sesame seeds and serve.

TOMATO GALETTE

PREP: 15 MINUTES
CHILL: 10 MINUTES
COOK: 1 HOUR
CONTAINER: 72-OUNCES PITCHER
MAKES: 6-8 SERVINGS

INGREDIENTS

• 4-ounce chunk smoked gouda cheese
• 1 1/2 pounds heirloom tomatoes, cut in half, ends trimmed
• 1 store-bough pie crust, thawed
• 1/4 teaspoon dried oregano
• Kosher salt, as desired
• Ground black pepper, as desired
• 1 large egg, lightly beaten

DIRECTIONS

• Preheat oven to 400°F and line a baking sheet with parchment paper.
• Install the disc spindle in the 72-ounce Pitcher. Place the Reversible Slicing/Shredding Disc, shredding side up, on the spindle. Install the feed chute lid and place the cheese in the feed chute. Select DISC and press START/STOP. Use the pusher to push the cheese through the chute. When processing is complete, remove the lid, disc, and spindle. Transfer cheese to a bowl and set aside.
• Reinstall the disc spindle in the pitcher, then place the Reversible Slicing/Shredding Disc, slicing side up, on the spindle. Install the feed chute lid and place 1 piece of tomato in the feed chute. Select DISC and press START/STOP. Use the pusher to push the tomato through the chute. Repeat with remaining tomatoes. When processing is complete, remove the lid, disc, and spindle. Transfer tomato slices to plate lined with paper towel to absorb moisture.
• Roll out the pie dough on the prepared baking sheet. Evenly cover with cheese, leaving a 1 1/2-inch border.
• Arrange the tomatoes on top of the cheese, then season with oregano, salt, and pepper. Fold the edges of the dough up and over filling, overlapping as needed to create a 1 1/2-inch crust.
• Brush the dough with the egg, then chill in the refrigerator for 10 minutes.
• After 10 minutes, place the baking sheet in the oven and cook for 1 hour, rotating halfway through. When cooking is complete, remove from oven and allow to cool before serving.

FRESH CITRUS MARGARITA

PREP: 10 MINUTES
CONTAINER: 72-OUNCE PITCHER
MAKES: 4 SERVINGS

INGREDIENTS

• 1 lime, peeled, cut in half, seeds removed 1 lemon, peeled, cut in quarters, seeds removed
• 1/3 cup orange juice
• 1/4 cup triple sec
• 2/3 cup tequila
• 4 cups ice

DIRECTIONS

1. Install stacked blade in the 72-ounce pitcher, then place all ingredients into the pitcher in the order listed. Install flat lid.
2. Press iQ/MANUAL, then press START/STOP. Turn dial to steadily increase from speed 1 to speed 10 and blend until desired consistency is reached.

CREAMSICLE SMOOTHIE

PREP: 5 MINUTES
CONTAINER: 24-OUNCE SINGLE-SERVE CUP MAKES: 1 SERVING
INGREDIENTS

• 1 1/2 cups frozen peach slices
• 1 orange, peeled, cut in quarters, seeds removed 1/4 cup vanilla Greek yogurt
• 1/2 cup orange juice

DIRECTIONS

1. Place all ingredients in the 24-ounce single-serve cup in the order listed, then install the blade assembly.
2. Select SMOOTHIE and press START/STOP.
3. Remove blades from cup after blending.

ORANGE RASPBERRY SMOOTHIE

PREP: 5 MINUTES
CONTAINER: 24-OUNCE SINGLE-SERVE CUP MAKES: 1 SERVING
INGREDIENTS

• 2 oranges, peeled, cut in quarters
• 1/4 cup vanilla Greek yogurt
• 1/2 cup milk
• 1 cup frozen raspberries

DIRECTIONS

1. Place all ingredients in the 24-ounce single-serve cup in the order listed, then install the blade assembly.
2. Select SMOOTHIE and press START/STOP
3. Remove blades from cup after blending.

MINT PINEAPPLE REFRESHER

PREP: 5 MINUTES
CONTAINER: 24-OUNCE SINGLE-SERVE CUP MAKES: 1 SERVING

INGREDIENTS

• 1/2 green apple, cut in quarters
• 1 cup pineapple, cut in 1-inch chunks
• 1/2 teaspoon lime juice
• 5 mint leaves
• 1/4 cup coconut water
• 2 ice cubes

DIRECTIONS

1. Place all ingredients in the 24-ounce single-serve cup in the order listed, then install the blade assembly.
2. Select EXTRACT and press START/STOP.
3. Remove blades from cup after blending.

TIP If you’re not a fan of mint, or want to enhance the pineapple flavor in this recipe, omit the mint.

GINGER ORANGE EXTRACT

PREP: 5 MINUTES
CONTAINER: 24-OUNCE SINGLE-SERVE CUP
MAKES: 1 SERVING

INGREDIENTS

• 1-inch piece ginger, peeled, cut in quarters 1 orange, peeled, cut in quarters
• 1/3 cup raspberries
• 1/2 cup orange juice
• 1/2 cup frozen pineapple chunks
• 1/2 cup frozen mango chunks

DIRECTIONS

1. Place all ingredients in the 24-ounce single-serve cup in the order listed, then install the blade assembly.
2. Select EXTRACT and press START/STOP.
3. Remove blades from cup after blending.

BLUEBERRY MUFFINS

PREP: 5 MINUTES
BAKE: 15–20 MINUTES
CONTAINER: 72-OUNCE PITCHER
MAKES: 12 MUFFINS

INGREDIENTS

• 1 stick (8 ounces) unsalted butter, softened
• 1 cup granulated sugar, plus more for sprinkling
• 2 large eggs
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon kosher salt
• 1/2 cup whole milk
• 2 cups fresh or frozen blueberries

DIRECTIONS

1. Preheat oven to 325°F and prepare one 12- muffin tin with muffin liners.
2. Install the dough blade in the 72-ounce Pitcher, then add butter, sugar, and eggs. Install the flat lid, then select DOUGH and press START/STOP.
3. Once processing is complete, remove the lid and add the remaining ingredients except for blueberries. Reinstall the lid and run the DOUGH program again.
4. Once complete, remove the lid and dough blade. Add blueberries and stir in with a spatula.
5. Next, divide the batter among the 12 cups and sprinkle each one with sugar.
6. Bake for 15 to 20 minutes or until golden brown.

TIP Use a rubber spatula to scrape down sides of pitcher, as needed.
TIP For best cleaning results, wash the pitcher, lid, and blade assembly in the dishwasher.

CHOCOLATE CHIP COOKIES

PREP: 10 MINUTES
BAKE: 8–10 MINUTES
CONTAINER: 72-OUNCE PITCHER
MAKES: 24 COOKIES

INGREDIENTS

• 3/4 cup granulated sugar
• 3/4 cup brown sugar
• 1 1/2 sticks (3/4 cup) butter, cut in cubes, softened 3/4 teaspoon vanilla extract
• 2 large eggs
• 3/4 teaspoon baking soda
• 3/4 teaspoon kosher salt
• 1 3/4 cup all-purpose flour
• 1 cup chocolate chips

DIRECTIONS

• Preheat oven to 375°F.
• Install the dough blade in the 72-ounce Pitcher. Then place sugars, butter, vanilla extract, and eggs in the pitcher. Install the flat lid. Select DOUGH and press START/STOP.
• Remove the lid and add remaining ingredients. Reinstall the lid, then run DOUGH program again. If more mixing is needed, run on speed 1 until combined.
• Remove the lid and the dough blade. Stir in chocolate chips evenly with a wooden spoon or spatula.
• Form dough into 1-inch balls and place on a baking sheet, evenly spaced. Bake for 8 to 10 minutes or until golden brown.

TIP Use a rubber spatula to scrape down sides of pitcher, as needed.
TIP For best cleaning results, wash the pitcher, lid, and blade assembly in the dishwasher.

POWER BLENDER
ULTIMATE SYSTEM

© 2021 SharkNinja Operating LLC
FOODI, NINJA, and TOTAL CRUSHING are registered trademarks of SharkNinja Operating LLC.
HYBRID EDGE is a trademark of SharkNinja Operating LLC.
This product may be covered by one or more U.S. patents. See sharkninja.com/patents for more information. SS400_IG_20Recipe_MP_Mv9

References

• Sharkninja Home

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