We have an exciting Giveaway just in time for the Holidays. Over the past month (when the power was on) I have been testing out the new Ninja 3 in 1 Cooking System. This multi-functioning kitchen gadget claims to provide Stove Top searing, Slow Cooking, Steam Roasting and Steam Baking, Oven Roasting and Oven Baking all in what looks like your typical crockpot. Cooking pot is dishwasher safe, the lid and roasting rack are not.
My Ninja came in very handy over Thanksgiving when my oven was busy entertaining the bird. So far I’ve made sausage corn-bread stuffing, oven roasted loaded potatoes, soup and chili. I love that you can brown your meat for Chili and then dump in the rest of the ingredients put it on slow cook and walk away. This used to take two pots to accomplish pre-Ninja.
One of the coolest features of the Ninja is the roasting rack which allows you to roast meat while cooking veggies at the bottom of the pan. I’ll be trying that tonight with a pork tenderloin and potatoes and carrots. I am also excited to try the Steam Infused Baking function. One of the reasons I don’t bake much, is I don’t want to gorge on the end result (which I will). The makers of Ninja claim that not only does it cook 30% faster but the Steam Infused Baking function requires the use of up to half the fat in your favorite baked goods! Hmmm, I like the idea of that.
Here’s a yummy recipe for Butternut Squash and Apple Soup. To read more about the Ninja Cooking System and get more recipes, check out their Facebook page. But First Enter the Contest Below!!
Butternut Squash and Apple Soup
2 tablespoons butter
1 package (20 ounces) fresh butternut squash, peeled, cubed (about 4 cups)
1 large onion, chopped
1 large Granny Smith apple, peeled, cored, chopped
¼ teaspoon pumpkin pie spice or ground cinnamon
1 teaspoon salt
¼ teaspoon ground black pepper
3 cups chicken broth at room temperature
2 bay leaves
¼ cup half and half
1. Set to STOVETOP HIGH. Place butter in pot and melt. Add squash, onion and apple into pot. Cook uncovered 10 minutes or until squash is lightly browned. Stir in pumpkin pie spice, salt, and black pepper.
2. Add broth and bay leaves. Set to SLOW COOK HIGH for 1-2 hours. Cover and cook until squash is tender.
3. Remove and discard bay leaves. Make sure soup is cooled, and pour soup in batches to NINJA Kitchen System blender, making sure the jar is 2/3 full at a time. Puree soup mixture using a blender until smooth. Pour soup back in pot. Stir in half and half. Set to STOVETOP MED. Cook uncovered 5 minutes or until soup is hot.
The Ninja Cooking System retails for $159, but you get the chance to win one for Free!!!
To Enter Log in Using the box below and follow the instructions.
This Giveaway will end on December 15th at 11:59pm.
Disclosure: I received a free Ninja system to review for this post, no payment of any kind was received.