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 time when most of the people are looking to save cash and make smarter investments, choosing a dual-purpose appliance is a smart choice. Not only will you save money ; you will save space. And, you will likely 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 squashing ice. The base fits both the standard 56-ounce glass blender jar and the three-cup food processor work bowl. The base also has convenient push-in twine storage capability. The appliance is straightforward 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 flexible that you could use it to prepare a complete meal. To demonstrate this, we're going to 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 thru the feed tube and process to finely chop. Scrape the work bowl. Add the leeks and heart beat to slash, about 10 pulses.
Place 6-quart stockpot over medium heat and add the olive oil. When the olive oil is hot, whisk in the chopped leeks and garlic. Sweat the vegetables over medium low heat so they become soft. Stir occasionally so that they don't pick up any color.
While the leeks are cooking, replace the chopping blade with the cutting disc assembly. Peel and seed the squash ; cut to fit the feed tube. Slice the squash.
Add the chopped squash into the stockpot with the leeks and garlic ; stir well. Add the pepper and salt. Cook for a further five minutes.
Add the wine to the pot. Bring to a simmer and let the wine reduce by half. Add the chicken broth and nutmeg. Bring soup to a low boil. Lower heat and let cook until squash is very soft and is simply pierced with a knife, about 20 mins.
Strain the solids from the cooking liquid, reserving the cooking liquid. Transfer 1/2 the cooking liquid to a clean pot and reserve. Insert the metal blade. In 2 groups, add the solids to the food processor and process to pure, two to 3 mins. 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. Mix 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 cut the peanuts, about ten 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 until 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 until emulsified, about 10 to 15 seconds. Remove and reserve. The dressing could be made up to several days ahead. Cover well and refrigerate. Permit to sit for thirty mins at room temperature before using.
Clean the work bowl. Insert the shredding disc. Arrange the radishes in the huge feed tube, cut side down, and shred. Arrange the carrots horizontally in the enormous feed tube and shred. Insert the trimmed and broccoli stem in the little feed tube and shred. Transfer the shredded veggies to a giant bowl.
Insert the cutting disc. Prepare the green onions in the tiny feed tube and cut. Prepare the peppers in the massive feed tube, cut side down and slice. Arrange the Napa cabbage in the feed tube, cut side down and cut. Arrange the bok choy in the feed tube and cut. Transfer the chopped veggies to the bowl with the other veg. Add the snow peas and throw the vegetables to combine. Decant the dressing over the veg and toss to coat well. Move to a serving bowl and garnish with the reserved sliced 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.
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 squashing ice. The base fits both the standard 56-ounce glass blender jar and the three-cup food processor work bowl. The base also has convenient push-in twine storage capability. The appliance is straightforward 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 flexible that you could use it to prepare a complete meal. To demonstrate this, we're going to 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 thru the feed tube and process to finely chop. Scrape the work bowl. Add the leeks and heart beat to slash, about 10 pulses.
Place 6-quart stockpot over medium heat and add the olive oil. When the olive oil is hot, whisk in the chopped leeks and garlic. Sweat the vegetables over medium low heat so they become soft. Stir occasionally so that they don't pick up any color.
While the leeks are cooking, replace the chopping blade with the cutting disc assembly. Peel and seed the squash ; cut to fit the feed tube. Slice the squash.
Add the chopped squash into the stockpot with the leeks and garlic ; stir well. Add the pepper and salt. Cook for a further five minutes.
Add the wine to the pot. Bring to a simmer and let the wine reduce by half. Add the chicken broth and nutmeg. Bring soup to a low boil. Lower heat and let cook until squash is very soft and is simply pierced with a knife, about 20 mins.
Strain the solids from the cooking liquid, reserving the cooking liquid. Transfer 1/2 the cooking liquid to a clean pot and reserve. Insert the metal blade. In 2 groups, add the solids to the food processor and process to pure, two to 3 mins. 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. Mix 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 cut the peanuts, about ten 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 until 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 until emulsified, about 10 to 15 seconds. Remove and reserve. The dressing could be made up to several days ahead. Cover well and refrigerate. Permit to sit for thirty mins at room temperature before using.
Clean the work bowl. Insert the shredding disc. Arrange the radishes in the huge feed tube, cut side down, and shred. Arrange the carrots horizontally in the enormous feed tube and shred. Insert the trimmed and broccoli stem in the little feed tube and shred. Transfer the shredded veggies to a giant bowl.
Insert the cutting disc. Prepare the green onions in the tiny feed tube and cut. Prepare the peppers in the massive feed tube, cut side down and slice. Arrange the Napa cabbage in the feed tube, cut side down and cut. Arrange the bok choy in the feed tube and cut. Transfer the chopped veggies to the bowl with the other veg. Add the snow peas and throw the vegetables to combine. Decant the dressing over the veg and toss to coat well. Move to a serving bowl and garnish with the reserved sliced 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.
About the Author:
Cooking with the Cuisinart SmartPower Duet is easier than ever. You'll have the power of two appliances right at your fingertips. 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!
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