Cooking With the Cuisinart SmartPower Duet: Wonderful 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 hint of a button prepared fresh salsas and drinks while actors sat around a kitchen laughing 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 permits you to both mix 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 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, immaculate steel chopping blade, reversible slicing/shredding disc, instruction and recipe book and a limited three 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 food processor, you may use it for almost anything! You might 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 large spoon ground flax seed

Instructions Place all ingredients in order listed in the Cuisinart blending pitcher. Mix till ingredients are homogenous, about thirty seconds.

Lunch : Pasta and Bolognese Sauce

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

Instructions

Insert the medium cutting disc ( 4 mm ) and use medium pressure to slice the carrot and celery. Remove slicing 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 – 15 pulses. Stir into the reserved juices and reserve.

Add the beef cubes to the work bowl. Heart beat to chop, ten – fifteen times. Beef should have the feel of a ‘coarse chili grind’. Remove and reserve.

Heat the butter and olive oil in a large pan. Add the vegetables and cook over middle heat till tender, about 3 minutes. Add the meat and cook, stirring to break up, and cook till beef isn’t pink, about five mins. Season with 1/2 spoon salt and 1/4 little spoon pepper. Add the milk and nutmeg, and cook, stirring sometimes until almost all of the milk has evaporated, about 10 mins. Add the wine and cook till most of the liquid has evaporated, about 10 minutes. Mix in the reserved chopped tomatoes and their juices. Broil the sauce over very low heat, uncovered, for roughly one 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 one cup of the hot pasta cooking water to stir into the sauced pasta if too thick). Sauce may be made ahead and cooled, uncovered, before being covered and chilled. Store in fridge for as much as 2 days, or freeze for as much as one month.