The Cuisinart Duet Really Simplifies Your Cooking

Why purchase 2 separate appliances when you can get the benefit of both a blender and a blender in the Cuisinart PowerBlend Duet? In a point when most of the people are looking to save money and make smarter investments, opting for a dual-purpose appliance is a smart choice. Not only will you save money ; you will reduce space. And, you will probably use this product more than if you purchased them individually.

The ingenuity of this product is the interchangeable base. The base features a seven-speed touchpad control for turning the machine on and off, pulsing, stirring, cutting, mixing, pureeing, food processing and crushing ice. The base fits both the standard 56-ounce glass blender jar and the three-cup food processor work bowl. The base also features convenient push-in rope storage capacity. The appliance is simple to scrub also because all the removable parts are dishwasher safe. And, the Cuisinart PowerBlend Duet is backed by a limited three-year guaranty.

The Cuisinart PowerBlend Duet is so versatile that you might use it to prepare an entire meal. To show this, we will use recipes thanks to Cuisinart.com. For a dinner, you might prepare Butternut crush Soup with Leeks, Asian Slaw with Peanut Dressing and a Go Green Smoothie. And, with a name like Cuisinart you know that this appliance will be part of your kitchen arms depot for years to come.

Butternut squash Soup with Leeks

Ingredients:

2 garlic cloves 2 small or 1 medium leek, about 5 ounces, rinsed well and cut into 1-inch pieces 2 pounds butternut squash 1 teaspoon extra virgin olive oil 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground pepper 1/2 cup dry white wine 3 cups low sodium chicken broth 1/4teaspoon ground nutmeg 1/2 teaspoon fresh lemon juice 1/2 cup heavy cream (optional)

Instructions Insert the metal blade. With the machine running, drop the garlic through the feed tube and process to finely chop. Scrape the work bowl. Add the leeks and heartbeat to cut, about 10 pulses.

Place 6-quart stockpot over medium heat and add the olive oil. When the olive oil is hot, stir in the cut leeks and garlic. Sweat the plants over medium low heat in order that they become soft. Stir occasionally in order that they do not pick up any color.

While the leeks are cooking, replace the cutting blade with the slicing disc assembly. Peel and seed the crush ; cut to fit the feed tube. Slice the squash.

Add the cut squash into the stockpot with the leeks and garlic ; stir well. Add the salt and pepper. Cook for a further five mins.

Add the wine to the pot. Bring to boiling point and let the wine reduce by half. Add the chicken broth and nutmeg. Bring soup to a low boil. Lower heat and let cook till squish is extraordinarily soft and is easily pierced with a knife, about twenty mins.

Strain the solids from the cooking liquid, reserving the cooking liquid. Transfer half of the cooking liquid to a clean pot and reserve. Insert the metal blade. In 2 groups, add the solids to the Kenwood and process to pure, 2 to three minutes. Scrape the work bowl to insure the mixture is homogenous. Return the pured solids to the cooking liquid and stir to include. Add the lemon juice. Whisk in reserved cooking liquid to obtain desired consistency. Taste and adjust seasoning. If using the heavy cream, mix in last and bring to a simmer.

Asian Slaw with Peanut Dressing

Dressing: 1/2 cup toasted unsalted peanuts 2 garlic cloves 6 slices of fresh ginger, peeled, each about the size of a quarter 4 tablespoons natural style peanut butter 1/3 cup plus 1 tablespoon rice vinegar 1 tablespoon granulated sugar 2 tablespoons + 1 teaspoon hoisin sauce 2 teaspoons sesame oil 2 teaspoons low-sodium tamari or soy sauce 2 tablespoons vegetable oil

Salad: 4 ounces carrots, peeled and trimmed to fit the feed tube horizontally 4 ounces red radishes, washed, ends cut flat 1 broccoli spear, washed, flowerets trimmed and reserved, stem peeled 3 green onions, trimmed, cut to 4-inch lengths, include tasty green tops 1 red bell pepper, stemmed, seeded and cut into 1 x 3-inch pieces 1 yellow bell pepper, stemmed, seeded and cut into 1 x 3-inch pieces 8 ounces Napa cabbage, washed and cut into 3-inch lengths 6 ounces bok choy, washed and cut into 3-inch lengths (include leaves if pretty & tender) 4 ounces snow peas, trimmed

Instructions Insert the metal blade. Heartbeat to slash the peanuts, about 10 times. Remove and reserve. With the machine running, drop the garlic and ginger down the feed tube to chop. Scrape the work bowl ; process five seconds longer. Add the peanut butter, sugar, rice vinegar, hoisin sauce, sesame oil, and tamari. Process till smooth, about ten seconds. Scrape the work bowl. With the machine running, add the oil in a regular flow through the little feed tube. Process till emulsified, about 10 to 15 seconds. Remove and reserve. The dressing might be made up to several days ahead. Cover well and refrigerate. Allow to sit for 30 minutes at 70 degrees before using.

Clean the work bowl. Insert the shredding disc. Arrange the radishes in the large feed tube, cut side down, and shred. Arrange the carrots horizontally in the large feed tube and shred. Insert the trimmed and broccoli stem in the little feed tube and shred. Transfer the shredded veg to a giant bowl.

Insert the cutting disc. Organize the green onions in the tiny feed tube and slice. Organize the peppers in the massive feed tube, cut side down and cut. Organize the Napa cabbage in the feed tube, cut side down and cut. Prepare the bok choy in the feed tube and cut. Transfer the chopped vegetables to the bowl with the other veg. Add the snow peas and toss the vegetables to combine. Tip the dressing over the vegetables and toss to cover well. Transfer to a serving bowl and garnish with the reserved chopped peanuts.

Go Green Smoothie

Ingredients:

1 Cup Orange or Apple Juice 2 Kiwis, cut into -inch cubes (3/4 cup cubed) 1 Cup Honeydew melon, cut into 1-inch cubes 1 Cup fresh pineapple cut into 1-inch cubes

Instructions:

Place all ingredients in order listed into the Cuisinart Duet blender cup. Pulse for 30 to 40 seconds or until blended to preference. Enjoy immediately.

Cooking with the Cuisinart SmartPower Duet is easier than ever. No more laborious cutting and chopping with this sweet baby. You’ll love how easy it is to whip up something delicious and nutritious. And you’ll love the savings on the Cuisinart Duet here!