Blending Fun with Ninja!

As an attendee at the IFBC held in Seattle this year, I had the opportunity to test out the newest Ninja Blender DUO with Auto-iQ which I couldn’t pass up.

The Ninja Blender Auto-iQ is a great piece of powerful kitchen equipment to have and gets the job done.  It was a bit intimidating at first but quite easy to use.  I must admit it is loud but you get past it when you see the end results.  Just make your selection and it does the work for you in seconds.  I’ve used the Puree, Frozen Drinks Smoothies and Ultra Blend functions which all resulted in perfection for me.  I definitely plan on using this more often for other recipes.

Blending Selections:

  • Frozen Drinks Smoothies
  • Puree
  • Blend
  • Ultra Blend
  • Low, Medium, High and Pulse

ninja blender

Smoothie
Ingredients:

  • Frozen Blueberries
  • Pears
  • Bananas
  • Spinach
  • Kale
  • Coconut Water

I’ve been wanting to recreate this dish I grew up eating back home on Guam called Kadun Katne in translation means Beef Soup.  Comfort food at it’s best and was always a treat for me.  This traditional yet simple recipe calls for oxtail (or whatever meat you prefer), onions, garlic, coconut milk and taro which was cooked in a pot till tender and served with white rice.

Taro

Kadun Katne (Beef Soup)
Ingredients used:

  • Thick Cut Beef Short Ribs
  • Onions
  • Garlic
  • Taro
  • Coconut Milk
  • Leeks
  • Parsnips
  • Water
  • Salt & Black Pepper

*I will have the actual recipe posted soon 🙂

In preparing this dish I added oil to a large pot and sautéed onions then the short ribs (seasoned with salt & pepper) to give it a nice sear on the outside, once that was done searing I added 4 cups of water (you can use a beef broth) and allowed the meat to cook for about an hour and 1/2 on medium heat or till tender.  Added the cut taro and coconut milk while this was cooking all together I prepared the other veggies for roasting.

Cut up the parsnips, leeks, onions and garlic then lightly seasoned with salt & black pepper and olive oil.  Placed on a cookie sheet and baked at 400 degrees for 15 minutes or till tender.

Roasted Veggies

When all was done I added the cooked taro, broth and roasted veggies to the Ninja Blender selecting the Puree function then let it do it’s job.  I did however add more broth and some milk to loosen the soup a bit because the texture with the cooked taro can be quite thick.


So what you see is the finished product…

Taro Soup topped w/ pieces of shredded beef, crispy garlic, taro chips and a drizzle of garlic infused oil


This was quite the labor of love and I’m so glad I finally followed through with recreating this dish.  It turned out great and was delicious!

A BIG THANK YOU to the lovely people at Ninja Kitchen for the opportunity!

© HashTagEat.com 2014

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