Recipes

29
Questions? ninjakitchen.com28 TenderCrisp™ Apps & Entrees
SWEET POTATO TOTS
PREP: 20 MINUTES | CHILL: 1 HOUR | COOK: 23 MINUTES | MAKES: ABOUT 28 TOTS (5–6 SERVINGS)
APPROX. PRESSURE BUILD: 7 MINUTES | PRESSURE RELEASE: QUICK
INTERMEDIATE RECIPE
TIP These make a great poutine. After you make a batch,
sprinkle with cheese curds or mozzarella, and pop back
in the Foodi™ for a few minutes on Air Crisp. Then
either drizzle with some gravy or a fresh herb vinaigrette.
DIRECTIONS
1 Place sweet potatoes, thyme, garam masala or
cinnamon, 1 teaspoon kosher salt, and water in
the pot.
2 Assemble pressure lid, making sure the pressure
release valve is in the SEAL position. Select
PRESSURE and set to HIGH. Set time to 8 minutes.
Select START/STOP to begin.
3 When pressure cooking is complete, quick release
the pressure by moving the pressure release valve
to the VENT position. Carefully remove lid when
unit has finished releasing pressure.
4 Strain sweet potatoes in a colander. Rinse pot and
wipe dry, then place the Cook & Crisp™ Basket in
the pot.
5 Transfer potatoes to a mixing bowl and mash well.
Add 2 tablespoons cornstarch and stir until smooth.
6 In a separate bowl, stir together remaining salt,
remaining cornstarch, bread crumbs, cumin, chili
powder, and pepper.
INGREDIENTS
3 sweet potatoes (about 1
3
/4 pounds), peeled,
cut in 1-inch cubes
4 sprigs fresh thyme
1
/4 teaspoon ground garam masala or cinnamon
1
1
/2 tablespoons kosher salt, divided
1
1
/2 cups water
1
/2 cup cornstarch, divided
4 cups panko bread crumbs
2 teaspoons ground cumin
1 teaspoon chili powder
1 teaspoon coarsely ground black pepper
Cooking spray
7 Spray a large baking sheet with cooking spray.
Form sweet potato mixture into 1-inch long
cylindrical tots. Roll each tot in bread crumb
mixture, coating evenly. Place tots on baking sheet
and place in freezer for 1 hour to set.
8 Close crisping lid. Preheat unit by selecting AIR
CRISP, setting the temperature to 400°F, and
setting the time to 5 minutes. Select START/STOP
to begin.
9 Once unit has preheated, spray the Cook & Crisp
Basket with cooking spray. Place tots in basket in a
single layer. Spray tots with cooking spray.
10 Select AIR CRISP, set temperature to 400°F, and
set time to 15 minutes. Select START/STOP to
begin.
11 After 10 minutes, check for doneness. Cooking is
complete when tots are golden brown and crispy.
12 Repeat steps 9 through 11 with remaining tots.
13 When cooking is complete, tots are ready to serve.
MEATBALL PARMESAN SUB
PREP: 15 MINUTES | CHILL: 30 MINUTES | COOK: 30 MINUTES | MAKES: 4 SERVINGS
APPROX. PRESSURE BUILD: 5 MINUTES | PRESSURE RELEASE: QUICK
DIRECTIONS
1 In a large mixing bowl, combine the beef,
1
/2 cup
Parmesan, and white bread. Add milk, egg,
oregano, basil, garlic powder, onion powder, salt,
and black pepper. Mix until combined.
2 Using a 1-inch scoop or a spoon, scoop mixture
into 20 meatballs and place on baking sheet.
Refrigerate for 30 minutes.
3 Place all sauce ingredients into the pot and stir
with a spatula or wooden spoon.
4 Assemble the pressure lid, making sure pressure
release valve is in the SEAL position. Select
PRESSURE and set to LOW. Set time to
10 minutes. Select START/STOP to begin.
5 When pressure cooking is complete, quick release
pressure by moving the pressure release valve to
the VENT position. Carefully remove lid when unit
has finished releasing pressure.
6 Stir sauce. Select SEAR/SAUTÉ and set to
HI. Let sauce simmer for about 5 minutes,
stirring frequently.
7 Spray the Deluxe Reversible Rack with cooking
spray, then place it the pot (in lower steam position,
without Deluxe Layer installed). Then place half the
meatballs on the rack. Close crisping lid. Select
AIR CRISP, set temperature to 400°F, and set
time to 15 minutes. Select START/STOP to begin.
8 After 7 minutes, install the Deluxe Layer on the
rack, and place remaining meatballs on it. Close
lid to resume cooking.
9 When cooking is complete, remove meatballs
from rack and place in the sauce. Divide
meatballs and sauce between hoagie rolls. Top
each with Parmesan cheese before serving.
INGREDIENTS
MEATBALLS
1
/2 pound uncooked ground beef (80/20 blend)
1 cup shredded Parmesan cheese, divided
2 pieces white bread, cut in cubes
2 tablespoons whole milk
1 egg
2 teaspoons dried oregano
2 teaspoons dried basil
1 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoons kosher salt
1 teaspoon ground black pepper
4 hoagie rolls, for serving
SAUCE
1 tablespoon vegetable oil
2 small onions, peeled, diced
2 tablespoons minced garlic
2 tablespoons tomato paste
1
/2 cup red wine vinegar
1
/2 cup water
2 cans (14.5 ounces each) diced tomatoes
TIP Serve meatballs on spaghetti or zucchini noodles
if you don’t want sandwiches.
INTERMEDIATE RECIPE
DR
DELUXE RECIPE (Uses Deluxe Reversible Rack)