Yes there is a cult-of-the-Ninja. And you can hate if you want to. But I totally get it. My new Ninja was delivered only a few hours before CaveBoy moved out, so it (literally) sat on the shelf for a few months before I was motivated to get back in the kitchen and fully test its oft-praised features. Now I only regret waiting so long!
I had been coveting the Ninja for months because (spoiler alert) advertising works on me. And I wake up early on the weekends. And there is almost nothing to watch on TV but infomercials. And the end.
So after the third or fourth running, I finally decided I really did need a Ninja Mega Kitchen System. Not for me. But for all of you! Think of how many new and wonderful recipes I could create with such a tool at my disposal. So really this is all your fault!
I went online to place my order.
But wait! I "called" within the next 10 minutes, and the wonderful people at Ninja threw in a Ninja Mega Professional Prep System at no additional charge! And on top of that (for being so cute, I assume) they also gave me a Frozen Treat Accessory Kit. ChaChing!
|Sweet deal, right?|
A dozen of my favorite girls came over to celebrate my 32 years on Earth. The group was an amazing mash-up of my awesome worlds. The Fierce Ladies from the office came out in force, along with the CrossFit Beauties, and one of my #1 Loves from grad school.
We drank (quite a few) margaritas and a few bottles of wine. I force-fed everyone shots of Fireball Whisky (whatever. it tastes like Valentine's Day). And then we went out and danced like crazy at the local 22-year-old-meat-market-that-passes-for-a-Club (they have a video DJ!).
But before that, we had cupcakes. Paleo Naturally Red Velvet Cupcakes made almost entirely out of roasted beets (like I said, these are good friends, people). And I used my Ninja food processor to puree the beets, mix the wet ingredients, pulse in the combo-flour, and otherwise rock the recipe in no time flat. And they tasted pretty good, too!
And then. The next day. After I had semi-partially recovered from my hangover (I'm getting too old to have any more birthdays), I got to work on Ninja experiment number two: Baked Corned Beef Hash.
I'm a hash fan. I often keep freezer-bagged portions of sweet potato hash on hand to easily turn Saturday morning breakfast into something special. It's particularly great with the yolks of a couple "dippy" eggs oozing through the shredded veggies (my mouth is watering). And with Saint Patrick's Day coming, Whole Foods has corned beef back in stock.
With my Professional Prep System (and it's shredder attachment), I was able to pull this recipe together with minimal effort and get back to convalescing on the couch. The flavor was amazing and exactly what I needed to make a full recovery! Enjoy.
Baked Corned Beef Hash
|EXTREME CLOSE UP!|
1.5 lbs corned beef
2 pink lady apples, shredded
1 large sweet potato, shredded (seriously, get the biggest sweet potato you've ever seen, or two medium)
1 large yellow onion, diced
1 tablespoon olive oil
Salt and pepper
Cook the corned beef according to the package instructions (I put mine in the Crock-Pot because I didn't feel up to babysitting a simmering stock pot). Then set aside to cool.
Preheat oven to 400 degrees. Combine shredded/diced veggies and olive oil in a baking dish. Season liberally with salt and pepper. Place baking dish in oven. Cook until sweet potato shreds are softened, but not mushy. About 1 hr 20 minutes. Be careful not to let the bottom burn! I pulled mine out every 20 minutes to stir.
Shred corned beef* and combine with cooked sweet potato mixture. Re-season with salt and pepper to taste.** Makes 5 servings.
*Note: CB recommends that you cube the corned beef into chunks instead of shredding it, so that it isn't all the same texture. I think she's probably on to something...
**Note: Yes. That's it. I told you it was hangover-proof.