When you buy a Cuisinart SmartPower Duet, you buy a product that may last you for some years. In contrast to the gimmicks of the’As Seen On TV’ commercials that showcased blenders that at a hint of a button prepared fresh salsas and drinks while actors sat around a kitchen guffawing and promoting the products, the Cuisinart SmartPower Duet will not go out of style or usefulness.
Like its sister product, the PowerBlend Duet, the SmartPower Duet features an interchangeable base that allows 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 facility to heart beat 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 cutting blade, reversible slicing/shredding disc, instruction and recipe book and a limited 3 year warranty. The appliance is simple to scrub also because all of the removable parts are dishwasher safe.
Because the SmartPower Duet is both a blender and a blender, you can use it for almost 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 spoon ground flax seed
Instructions Place all ingredients in order listed in the Cuisinart blending pitcher. Mix until ingredients are homogenous, about thirty seconds.
Lunch : Pasta and Bolognese Sauce
Bolognese Sauce Ingredients: Ingredients 1 tiny carrot, peeled, cut to fit feed tube 1 little rib celery, cut to fit feed tube 1 tiny 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 one – inch pieces, chilled 1 tablespoon unsalted butter 1 tablespoon extra virgin olive oil kosher salt and freshly ground pepper 1 cup full milk 1/8 spoon freshly scraped nutmeg 1 cup dry white wine 1/4 cup tomato paste
Instructions
Insert the medium slicing disc ( 4 mm ) and use medium pressure to cut the carrot and celery. Remove cutting disc and insert metal blade, leave veggies in work bowl. Add onions and process to chop finely, 10 – 15 seconds. Remove and reserve. Add the tomatoes to the work bowl, process to coarsely chop, ten – 15 pulses. Stir into the reserved juices and reserve.
Add the beef cubes to the work bowl. Heart beat to slash, ten – fifteen times. Meat should have the texture of a ‘coarse chili grind’. Remove and reserve.
Heat the butter and olive oil in a large saucepan. Add the vegetables and cook over middle heat till tender, about 3 mins. Add the beef and cook, stirring to break up, and cook till meat is not pink, about five minutes. Season with 1/2 teaspoon salt and 1/4 little spoon pepper. Add the milk and nutmeg, and cook, stirring often until almost all of the milk has evaporated, about 10 minutes. Add the wine and cook until almost all of the liquid has evaporated, about ten minutes. Mix in the reserved sliced tomatoes and their juices. Boil the sauce over very low heat, uncovered, for about one to 1-1/4 hours. Sauce will be thickened. Taste and season as required with salt and pepper. Serve hot mixed with freshly cooked pasta (tip : reserve 1 cup of the hot pasta cooking water to stir into the sauced pasta if too thick). Sauce might be made ahead and cooled, uncovered, before being covered and chilled. Store in fridge for at least two days, or freeze for at least one month.