Ditch the Gimmicks and Invest in a Cuisinart SmartPower Duet

When you purchase a Cuisinart SmartPower Duet, you purchase 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 giggling and promoting the products, the Cuisinart SmartPower Duet won’t 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 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, immaculate steel slicing blade, reversible slicing/shredding disc, instruction and recipe book and a limited 3 year guaranty. The appliance is simple to wash also because all of the removable parts are dishwasher safe.

Because the SmartPower Duet is both a blender and a food processor, you can use it for nearly anything! You could cook an entire 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 blending pitcher. Blend until 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 ounces ) plum tomatoes, drained, juices reserved 1/2 pound well-trimmed meat chuck, cut in 1 – inch pieces, chilled 1/2 pound veal, cut in 1 – 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 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, ten – fifteen seconds. Remove and reserve. Add the tomatoes to the work bowl, process to coarsely chop, ten – fifteen beats. Stir into the reserved juices and reserve.

Add the meat cubes to the work bowl. Heart beat to slash, 10 – 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 vegetables and cook over gentle heat till tender, about 3 minutes. Add the meat and cook, stirring to break up, and cook until beef is not pink, about 5 minutes. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add the milk and nutmeg, and cook, stirring often until almost all of the milk has evaporated, about ten mins. Add the wine and cook till almost all 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 roughly one 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 chiller for up to 2 days, or freeze for at least one month.