Cuisinart SmartPower Duet – Wonderful Veggie Recipes You’ll Love

When you purchase a Cuisinart SmartPower Duet, you purchase a product that will last you for years . 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 guffawing 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 enables 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 food processor 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, immaculate steel slicing blade, reversible slicing/shredding disc, instruction and recipe book and a limited 3 year guaranty. The appliance is straightforward to wash also because all the removable parts are dishwasher safe.

Because the SmartPower Duet is both a blender and a blender, you may use it for nearly 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. Blend till ingredients are homogenous, about 30 seconds.

Lunch : Pasta and Bolognese Sauce

Bolognese Sauce Ingredients: Ingredients 1 tiny carrot, peeled, cut to fit feed tube 1 tiny rib celery, cut to fit feed tube 1 tiny onion, peeled, cut in 1-inch pieces 1 can ( twenty-eight – 32 ounces ) plum tomatoes, drained, juices reserved 1/2 pound well-trimmed meat chuck, cut in one – inch 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 entire 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 slicing disc and insert metal blade, leave plants 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 roughly chop, 10 – 15 beats. Stir into the reserved juices and reserve.

Add the beef cubes to the work bowl. Heart beat to chop, 10 – 15 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 veggies and cook over gentle heat until tender, about 3 mins. Add the beef and cook, stirring to break up, and cook until beef is no longer pink, about 5 minutes. Season with 1/2 spoon salt and 1/4 teaspoon pepper. Add the milk and nutmeg, and cook, stirring sometimes until most of the milk has evaporated, about ten minutes. Add the wine and cook until the majority of the liquid has evaporated, about ten minutes. Whisk 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 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 could be made ahead and cooled, revealed, before being covered and chilled. Store in fridge for as much as a couple of days, or freeze for up to one month.