Holy cow, this is an awesome slow cooker.And I am so excited that I can finally share it with you. I hate keeping secrets, and I've been keeping one (only because I had to sign a big, long, huge, legal document and big, long, huge, legal documents scare me).
Back in April, I got a phone call from a television producer. He was assembling a group to put together an infomercial for a new slow cooker cooking system. I was pretty hesitant and skeptical, and initially said no. Although I've spent hours and hours watching infomercials in the middle-of-the night while up with sick kids or newborns, I always just kind of brushed them off.
But Adam told me that I should at least hear him out. Since the product was still in production, the company couldn't let one out of the building for me to test out. Instead, they flew Adam and me out (to Boston!) to check it out for ourselves. It was the first time we had left all three kids, and while I was skeptical of the upcoming sales pitch, I was kind of excited to have a date night in Boston...
We flew out, had a great meal in Quincy Market, and then headed over to Euro-Pro's headquarters (they are the parent company of the Ninja and Shark products). I decided to play it cool, and not get my hopes too high.
and then I saw the machine.
I started to get really excited and immediately began opening and closing the pot and started to play around with the features. My voice got kind of squealy and I may have drooled a teensy bit (not quite sure, but it's entirely possible). And that's when my darling husband squeezed my arm and whispered (hey Steph, it's okay to let them pitch you) and I realized that I needed to be Business Like.
I agreed to be filmed for the Infomercial and was happy to sign on to help promote the new Ninja Cooking System. The infomercial will begin airing this week (probably in the middle of the night, but also sometimes during the day on random channels) and I can FINALLY tell you how completely and totally awesome this product is.
I personally have used every make and model of slow cooker on the market. In these past 4 years, I've tested and prepared over 1000 slow cooker recipes, and this truly (truly!) is the best cooker I've ever used.
It's perfect.
- The first thing you will notice is that it has a metal pot. The second thing you will notice is that the dial has a Stove Top and an Oven setting. It's NOT just a slow cooker--- it's a mini oven and a hot plate also.
This is cool because you can brown your meat, caramelize your onions and garlic, and then switch it over to slow cook all day long. There's no need to drag out a frying pan at 6 am!!
- Also, because of this stovetop setting, you can make a sauce reduction or gravy right in the pot after slow-cooking all day. No need to transfer the liquid to a separate pan. Way cool.
- Just like my "old favorite" pots, this cooker is fully programmable in 30-minute increments for both High and Low settings and will flip automatically to a Warm setting to keep your dinner hot and safe until you arrive home at the end of a long day.
- The oven setting goes all the way up to 425°, and because the lid traps in all the steam, you can count on really moist meats-- even if you don't have the time to slow cook all day long. I did ribs in 2 hours on the Oven (steam roast) Setting and they fell off the bone-- absolutely perfect ribs.
- Because of the lid and the trapped steam, you can bake light and moist breads, cakes, and muffins with half the fat or oil. The steam keeps your baked products super-moist, even with gluten free mixes or flours. AWESOME. (no need to do math --- just literally cut the oil or butter in half in your favorite boxed mix or homemade recipe).
- The pot has "Triple Fusion Heat"--- because of this, both the sides of the pot and the bottom heat up while in the oven setting. This means you can make things you can't normally make in a slow cooker or even on the stovetop-- like a full spaghetti and meatball meal in just 20 minutes (raw spaghetti, water, jar of sauce, bag of frozen meatballs; all gluten-free is JUST fine, I've tested it out a bunch of times!). The pasta absorbs the liquid from the sauce and the water and cooks without needing to be drained. Love this.
- Since the pot is metal with a non-stick surface, it really cleans well. In my old stoneware pots I'd need to soak them overnight sometimes, and I'll even add a dryer sheet to release the baked lasagna or stuff like that, but this pot really does wipe out clean. It's also shatter proof, and can be safely loaded the night before in the fridge and placed right into the heating element. This is something that the other slow cooker manufacturers don't recommend.
The $199.80 price includes the Ninja Cooking System, a silicone trivet, oven mitts (they're pretty cute), an Inspiration Guide, a full color cookbook, free shipping, and a travel tote-bag. The travel-tote is different than most because it has a velcro "seat-belt" that loops through the handle to secure it in firmly in place, and then the insulated bag.
Also, if you order through my site, I get a bit of a kick-back. I do not get paid a percentage of any other sales through the infomercial or through stores (but boy, wouldn't that be cool?)
Click here for more product details and to order. Thank You.
And? I have one to giveaway today (this week). I am going to ask you to click over to the giveaway page, though, to enter to win. I'd like to keep this post alive for questions and answers about the Ninja Cooking System. If you'd like to enter to win one of your very own, please go to the giveaway page. Thank you.
updated 9/9/12 9pm pacific, this contest is now over. Thank you to all the entrants!
I haven't seen the full infomercial yet, just bits and pieces. I'm kind of worried that I come across dorky, but I've been assured that everyone seems dorky in an infomercial. If you are flipping through the channels and see me, wave at the screen! I was a complete and total nervous wreck, but had so much fun. We filmed for two days, but I think I probably am only in it for a few minutes. The building we were in was a studio in the outskirts of Boston, and movies like Good Will Hunting (total classic) and Shallow Hal (not so much) were filmed there. There were movie posters lining the hallways, and there were dressing rooms with light-up mirrors -- so cool.
I am going to leave this post "alive" for questions and answers about this new Cooking System. I've been using it A LOT and am happy to be of help. And? I'm seriously thinking we should have Ninjember! (too much...?)
Thank you so much for all of your support and love. I feel like the luckiest person in the world, and I never would have been able to make a "job" out of goofing around with my slow cookers if it wasn't for you. I am incredibly grateful. Thank you.
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Is calling them “steaks” going a bit too far? Perhaps, butthat’s what I thought of when I was grilling these yummy portobello mushroom slices.I spotted a tidy package of these beauties while perusing the producedepartment recently. I almost walked right past them, but their gleaming whiteflesh, dark gills, and perfectly curled edges looked so pretty…how could I notthrow them in the basket? My mom had recently told me about a grilled mushroomburger she had seen on the food network, and grilling seemed like the perfectthing to do, so in they went! 
Once your herbs and garlic are chopped and ready to go,simply drizzle the mushroom slices on one side with a little olive oil and sprinklewith the herbs, garlic and salt, then place on the grill seasoned side down.Keep in mind that the mushrooms will release a lot of their juices after they start cooking, so you don't have to put too much olive oil on. While on the grill, do the same to the other side. After a couple of minutes, andonce the mushrooms begin to soften, flip them over and cook until tender.
Ingredients
See the mighty Agamemnon receive his finger massage. He loves massages...
If you love chili, and especially spicy chili, then you aregoing to LOVE this recipe! I’ve been stewing on this one for quite some time(get it?), and finally decided to give it a try. I felt so happy about the endresult that I almost cried (if only this were an exaggeration): it was thick; itwas just the right color; it lit our mouths on fire; and it was perfect. I, ofcourse, called my mother immediately to brag…er…I mean express my joy (it’squite possible she thinks I’m having a life crisis; that’s how good it was),then we enjoyed it with freshly baked cheddar corn bread, and a dollop of sourcream. The only thing missing, as my dad pointed out the next day during tastetests, was the fire extinguisher ;)
Once you have soaked your beans, drain them, put them backin the pot with 8 cups of water (or however much it says on your package), andbring them to a boil. You will simmer the beans for about 1 1/2 hours total. Ifthe liquid begins to dry up, add a little more water, but not much (1 or 2 cupswill do).
While your beans are cooking, peel the garlic, cut up theonion, stem the jalapeno, and slice the tomatoes in halves and quarters. Tossthem in a roasting pan with a generous amount of olive oil and a little salt, making sure theveggies are coated, and roast them in the oven for 20-25 min at 425 degrees, oruntil the veggies have released their juices, are wilting, and starting to turnslightly brown. Remove from the oven and place in blender or food processor,along with the chipotle peppers.
Next, place the whole pablano and red bell peppers on acookie sheet lined with foil (no oil is needed), and broil until black on allsides. This will take a little bit of time; just remember to turn them withtongs ever so often, and keep checking. Once the skin of the peppers hasblackened, remove from the oven and let cool to the touch. While the peppersare cooking/cooling, measure out the rest of the ingredients and set aside.
Once the peppers have cooled, peel off the blackened skinand remove the stem and seeds. Add the pablanos and 1/4 of the red bell pepperto the blender/food processor, and pulse with the rest of the ingredients,leaving a little chunky. Set aside.
Once the beans are tender (about 1 hour of cooking), add inthe roasted veggies, and the rest of the ingredients up until “1/4 cup masa”and let simmer for another 25-30 minutes, or until the liquid has reduced someand is starting to thicken. At the very end, mix the masa with a water untilsmooth (you don’t want it to be pasty), then add to the pot and let it thickenfor another few minutes. Remove from heat and let cool slightly – this willalso help to thicken the chili.
Wrapping it up
Now, I’m not kidding about this chili beingspicy, so if that’s not your cup of tea (or chili), then adjust the recipeaccordingly. You can always seed the jalapeno before blending, or only add inhalf, and you can put in less cayenne pepper as well. I wouldn’t recommendleaving out the pablano or the chipotle peppers, as they have a distinct flavorthat really adds to the overall taste, but do what you must! Also, adding sourcream really helps cut through the heat and makes it extra yummy :)
I don’t know about you, but I have been noticing a serioustrend toward mixing the unexpected salty with something classically sweet lately.First I noticed it with bacon (you know what I’m talking about!), and then theother day I saw where someone had dipped potato chips in chocolate… CHOCOLATE, Isay! I couldn’t really jump on the bacon bandwagon, being vegetarian and all, butchocolate dipped potato chips I could do! Only, I decided to use plantain chipsinstead, and added some yummy toppings!
After your chocolate ismelted, dip the plantains in about 1/2 -3/4 of the way, and then press bothsides into the toppings (it’s easiest if you put the toppings on a flatsurface), or leave plain. Place the dipped candies on wire racks, and refrigerateuntil solid (about 20 min). While you wait, fight over who gets to lick thechocolate bowl!
Wrapping it up
One of my all-time favorite snacks has to be toasted bread withavocado mashed up on top, and maybe a sprinkle of coarse salt and pepper. The crunchof warm, toasted bread with creamy, smooth avocado is delightful in itssimplicity. Its rustic nature appeals to me, and I also take a certain amountof pleasure from smashing the avocado into all the nooks and crannies (that's not strange, right?). 
The next part is something I picked up from one of thelovely ladies in the deli department at my local SaveMart. I ordered a veggiesandwich there one day with avocado, and she sliced it up and mashed it rightin its own shell!! "Why have I never thought of that??" I asked myself, so nowthat’s exactly what I do. Simply slice it up and mash it with a fork, then throwin the jalapenos, salt and pepper, and mix together. If it’s too full to mixtogether, either put it in a bowl, or eat some of the avocado first (why dirtya dish, right?) ;) – problem solved!
Sugar Ann Snap Peas, a favorite from last year, one of two heirloom varieties in our garden this year.
That darling little blip is the fruit of Frageria vesca the woodland strawberry. A native here and brand new to our garden this year. I photographed it here next to a medium sized farmer's market berry so you could see the size difference. Quite a spread! The flavor is intense and wonderful, but as my husband said after eating two at once, "That's about an eighth of a mouthful!" He's right, they're not going to fill you up, that's for sure. But he suggested, and I agree, that it would be a great little thing to put on a salad. I'm already dreaming up ideas for next year's crop since we ate this year's entire crop just testing them out...
Another native plant, Claytonia perfoliata aka miner's lettuce. Likes part sun, moist conditions, and sandy soil. Pretty much the exact conditions of my garden... Especially the shady wet part... =) This is another new one for my garden. It's quite a delicious little thing (each leaf being no bigger than a quarter) and it tastes a lot like spinach. Having a time keeping the slugs off of it currently, so I'll have to consider that next year, but the few leaves we've gotten made nice additions to salads and sandwiches and I like to have a little sample every time I go into my garden!