CHOP CHOP
DOUGH
CHOP
17 ninjakitchen.com16 ninjakitchen.com
DIRECTIONS
1 Place all ingredients, except dressing,
into the Precision Processor Bowl in the
order listed.
2 Select CHOP.
3 Toss with salad dressing and serve.
DO NOT BLEND HOT INGREDIENTS.
INGREDIENTS
150 g romaine lettuce, torn in large pieces
125 g cooked chicken breast, cooled
200 g cherry tomatoes
90 g Kalamata olives
50 g feta cheese
Salad dressing, for serving
MEDITERRANEAN
CHICKEN SALAD
PREP: 10 MINUTES | CONTAINER: PRECISION PROCESSOR BOWL | MAKES: 2 SERVINGS
PREP: 20 MINUTES | COOK: 10 MINUTES
CONTAINER: PRECISION PROCESSOR™ BOWL | MAKES: 4 SERVINGS
DIRECTIONS
1 Place the Shredder Disc onto the spindle
in the Precision Processor Bowl and
attach lid. Select LOW. Using the food
pusher, push courgette through the feed
chute.
2 Transfer shredded courgette to a
medium mixing bowl and add eggs, salt,
black pepper, matzo meal, and cooked
quinoa; stir to combine.
3 In a nonstick frying pan over medium
heat, heat 1 tablespoon of olive oil at a
time. Drop a spoonful of batter into oil
and press lightly to flatten. Cook for 2
minutes per side, or until golden brown.
Repeat with remaining batter.
4 To serve, top each latke with sour cream
and chives.
INGREDIENTS
2 medium courgette, ends cut off, trimmed
2 large eggs
1/2 teaspoon sea salt
1/2 teaspoon ground black pepper
30 g breadcrumbs
90 g quinoa, cooked
3 tablespoons olive oil
120 g sour cream
2 tablespoons chives
COURGETTE
QUINOA LATKES
TACO NIGHT
PREP: 15 MINUTES | COOK: 6–8 MINUTES
CONTAINER: PRECISION PROCESSOR™ BOWL | MAKES: 8 TACOS
DIRECTIONS
1 Place the onion and turkey into the
Precision Processor Bowl. Select CHOP
until finely ground.
2 Heat oil in a medium skillet over medium
heat. Sauté turkey mixture for 6 to 8
minutes, or until cooked through. Add
taco seasoning mix and stir to combine.
3 Assemble each taco with cooked turkey,
cheese, lettuce, jalapeño peppers,
cilantro, and salsa.
INGREDIENTS
1
/2 medium yellow onion, peeled, cut in quarters
450 g uncooked boneless turkey breast,
cut in 5 cm cubes
1 tablespoon canola oil
1 package (28 g)
low-sodium taco seasoning mix
FOR SERVING
8 hard taco shells
20 g low-fat cheddar cheese, shredded
75 g shredded lettuce
90 g jalapeño peppers, sliced
15 g cilantro, chopped
130 g salsa
PREP: 20 MINUTES | CONTAINER: PRECISION PROCESSOR BOWL | MAKES: 2 PIE CRUSTS
DIRECTIONS
1 Position the Dough Blade in the
Precision Processor Bowl, then add
flour, salt, butter, and shortening.
2 PULSE until combined.
3 Add ice-cold water. Select DOUGH until
a dough ball is formed.
4 Transfer dough to a lightly floured work
surface and knead.
5 Divide dough into 2 pieces. Form each
piece into a 2.5 cm-thick flattened disc.
Wrap each disc in plastic wrap and
refrigerate until needed.
INGREDIENTS
350 g all-purpose flour
1 teaspoon kosher salt
6 tablespoons unsalted butter,
cold, cut in cubes
5 tablespoons vegetable shortening
baking stick, cold, cut in cubes
125 ml ice-cold water
PIE DOUGH
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