Cuisinart SmartPower Duet – Wonderful Veggie Recipes You’ll Love

When you buy a Cuisinart SmartPower Duet, you buy a product that will last you for some years. In contrast to the gimmicks of the’As Seen On TV’ commercials that showcased blenders that at a touch of a button prepared fresh salsas and drinks while actors sat around a kitchen laughing and promoting the products, the Cuisinart SmartPower Duet will not go out of favor or usefulness.

Like its sister product, the PowerBlend Duet, the SmartPower Duet features an interchangeable base that permits you to both blend and process foods with the same machine. Available in both white and stainless-steel, the SmartPower Duet has electronic touchpad controls to perform all standard blender and mixer functions as well as the ability to heartbeat at any speed. The Cuisinart SmartPower Duet comes with a 40-ounce glass blender pitcher, cover with feed tube and pusher with liquid dispenser, three-cup work bowl, stainless steel chopping blade, reversible slicing/shredding disc, instruction and recipe book and a limited 3 year guaranty. The appliance is easy to scrub also because all the removable parts are dishwasher safe.

Because the SmartPower Duet is both a blender and a food processor, you may use it for nearly anything! You could cook a whole day’s worth of recipes using your SmartPower Duet. Recipes are courtesy of Cuisinart.com.

Breakfast : Breakfast Shake for The Road

Ingredients: cup orange peach mango juice 6 ounces lowfat vanilla yogurt banana, broken into 3 pieces cup frozen blueberries 3 to 4 frozen strawberries 1 tablespoon ground flax seed

Instructions Place all ingredients in order listed in the Cuisinart mixing pitcher. Blend until ingredients are homogenous, about 30 seconds.

Lunch : Pasta and Bolognese Sauce

Bolognese Sauce Ingredients: Ingredients 1 small carrot, peeled, cut to fit feed tube 1 small rib celery, cut to fit feed tube 1 little onion, peeled, cut in 1-inch pieces 1 can ( twenty-eight – 32 oz ) plum tomatoes, drained, juices reserved 1/2 pound well-trimmed meat chuck, cut in 1 – in. pieces, chilled 1/2 pound veal, cut in 1 – in. pieces, chilled 1 large spoon unsalted butter 1 tablespoon extra virgin olive oil kosher salt and freshly ground pepper 1 cup full milk 1/8 little spoon freshly grated nutmeg 1 cup dry white wine 1/4 cup tomato paste

Instructions

Insert the medium cutting disc ( four mm ) and use medium pressure to cut the carrot and celery. Remove cutting disc and insert metal blade, leave plants in work bowl. Add onions and process to chop finely, ten – fifteen seconds. Remove and reserve. Add the tomatoes to the work bowl, process to roughly chop, ten – fifteen pulses. Stir into the reserved juices and reserve.

Add the meat cubes to the work bowl. Heart beat to cut, 10 – fifteen times. Meat should have the feel of a ‘coarse chili grind’. Remove and reserve.

Heat the butter and olive oil in a large shallow pan. Add the vegetables and cook over medium heat till tender, about 3 minutes. Add the meat and cook, stirring to break up, and cook till beef is no longer pink, about five minutes. Season with 1/2 little spoon salt and 1/4 little spoon pepper. Add the milk and nutmeg, and cook, stirring sometimes until most of the milk has evaporated, about 10 mins. Add the wine and cook until the majority of the liquid has evaporated, about ten minutes. Stir in the reserved chopped tomatoes and their juices. Simmer the sauce over very low heat, uncovered, for about 1 to 1-1/4 hours. Sauce will be thickened. Taste and season as needed with pepper and salt. Serve hot mixed with freshly cooked pasta (tip : reserve one cup of the hot pasta cooking water to stir into the sauced pasta if too thick). Sauce could be made ahead and cooled, revealed, before being covered and chilled. Store in fridge for as much as 2 days, or freeze for at least one month.