When you purchase a Cuisinart SmartPower Duet, you buy a product which will last you for a while. Unlike 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 giggling and promoting the products, the Cuisinart SmartPower Duet won’t go out of style or usefulness.
Like its sister product, the PowerBlend Duet, the SmartPower Duet features an interchangeable base that enables 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 food processor functions as well as the facility to pulse 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 slicing blade, reversible slicing/shredding disc, instruction and recipe book and a limited three year guaranty. 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 thanks to 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 half a minute.
Lunch : Pasta and Bolognese Sauce
Bolognese Sauce Ingredients: Ingredients 1 little carrot, peeled, cut to fit feed tube 1 tiny rib celery, cut to fit feed tube 1 little onion, peeled, cut in 1-inch pieces 1 can ( 28 – 32 oz. ) plum tomatoes, drained, juices reserved 1/2 pound well-trimmed meat chuck, cut in one – in. pieces, chilled 1/2 pound veal, cut in 1 – in. pieces, chilled 1 tablespoon unsalted butter 1 tablespoon extra virgin olive oil kosher salt and freshly ground pepper 1 cup full milk 1/8 little spoon freshly rasped nutmeg 1 cup dry white wine 1/4 cup tomato paste
Instructions
Insert the medium slicing disc ( four mm ) and use medium pressure to cut the carrot and celery. Remove cutting disc and insert metal blade, leave vegetables in work bowl. Add onions and process to chop finely, 10 – fifteen seconds. Remove and reserve. Add the tomatoes to the work bowl, process to roughly chop, 10 – 15 beats. Stir into the reserved juices and reserve.
Add the beef cubes to the work bowl. Pulse 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 pan. Add the plants and cook over medium heat until tender, about 3 minutes. Add the meat and cook, stirring to break up, and cook until meat isn’t pink, about 5 mins. Season with 1/2 spoon salt and 1/4 little spoon pepper. Add the milk and nutmeg, and cook, stirring often until most of the milk has evaporated, about ten minutes. Add the wine and cook till the majority of the liquid has evaporated, about 10 minutes. Whisk in the reserved sliced tomatoes and their juices. Boil the sauce over very low heat, uncovered, for approximately 1 to 1-1/4 hours. Sauce will be thickened. Taste and season as required with pepper and salt. 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 could be made ahead and cooled, uncovered, before being covered and chilled. Store in fridge for as much as two days, or freeze for up to 1 month.