Tuesday, August 25, 2009

Cuisinart SmartPower Duet - Wonderful Veggie Recipes You'll Love

By Jessie Fabian

When you purchase 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 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 power 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, stainless steel chopping blade, reversible slicing/shredding disc, instruction and recipe book and a limited 3 year warranty. The appliance is straightforward to clean also because all of the removable parts are dishwasher safe.

Because the SmartPower Duet is both a blender and a mixer, you may use it for almost anything! You could cook an entire 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. Mix till ingredients are homogenous, about half a minute.

Lunch : Pasta and Bolognese Sauce

Bolognese Sauce Ingredients: Ingredients 1 small carrot, peeled, cut to fit feed tube 1 small rib celery, cut to fit feed tube 1 small onion, peeled, cut in 1-inch pieces 1 can ( 28 - 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 one - in. pieces, chilled 1 spoon unsalted butter 1 tablespoon additional virgin olive oil kosher salt and freshly ground pepper 1 cup entire milk 1/8 teaspoon freshly scraped nutmeg 1 cup dry white wine 1/4 cup tomato paste


Insert the medium cutting disc ( four mm ) and use medium pressure to slice 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 - fifteen pulses. Stir into the reserved juices and reserve.

Add the meat cubes to the work bowl. Heartbeat to chop, 10 - 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 until beef is not pink, about 5 mins. Season with 1/2 little spoon salt and 1/4 spoon pepper. Add the milk and nutmeg, and cook, stirring occasionally until the majority of the milk has evaporated, about 10 mins. Add the wine and cook until almost all of the liquid has evaporated, about 10 minutes. Whisk in the reserved chopped tomatoes and their juices. Simmer the sauce over very low heat, uncovered, for about 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 might be made ahead and cooled, revealed, before being covered and chilled. Store in chiller for at least a couple of days, or freeze for as much as one month.

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