Why purchase 2 separate appliances when you can get the benefit of both a blender and a mixer in the Cuisinart PowerBlend Duet? In a point when the general public are looking to economize and make smarter investments, opting for a dual-purpose appliance is a smart choice. Not only will you save cash ; you will reduce space. And, you’ll 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 mixer work bowl. The base also has convenient push-in twine storage capacity. The appliance is simple to wash also because all the removable parts are dishwasher safe. And, the Cuisinart PowerBlend Duet is backed by a limited three-year warranty.

The Cuisinart PowerBlend Duet is so versatile that you could use it to prepare a complete meal. To show this, we’re going to use recipes thanks to Cuisinart.com. For a dinner, you could 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 a 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 chop, about ten pulses.

Place 6-quart stockpot over medium heat and add the olive oil. When the olive oil is hot, mix in the chopped leeks and garlic. Sweat the plants over medium low heat in order that they become soft. Stir occasionally so they don’t pick up any color.

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

Add the cut squish into the stockpot with the leeks and garlic ; stir well. Add the salt and pepper. Cook for a further 5 minutes.

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. Reduce heat and let broil until squash is very soft and is simply pierced with a knife, about 20 minutes.

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 two batches, add the solids to the mixer and process to pure, two to 3 minutes. Scrape the work bowl to insure the mixture is homogenous. Return the pured solids to the cooking liquid and stir to incorporate. Add the lemon juice. Mix in reserved cooking liquid to get desired consistency. Taste and adjust seasoning. If using the heavy cream, stir 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. Heart beat to chop the peanuts, about 10 times. Remove and reserve. With the machine running, drop the garlic and ginger down the feed tube to cut. Scrape the work bowl ; process 5 seconds longer. Add the peanut butter, sugar, rice vinegar, hoisin sauce, sesame oil, and tamari. Process till smooth, about 10 seconds. Scrape the work bowl. With the machine running, add the oil in a regular stream through the small feed tube. Process till emulsified, about 10 to 15 seconds. Remove and reserve. The dressing may be made up to a couple of days ahead. Cover well and refrigerate. Permit to sit for 30 minutes at a comfortable temperature before using.

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

Insert the cutting disc. Arrange the green onions in the small feed tube and cut. Arrange the peppers in the huge feed tube, cut side down and slice. Organize the Napa cabbage in the feed tube, cut side down and slice. Organize the bok choy in the feed tube and slice. Transfer the chopped vegetables to the bowl with the other veggies. Add the snow peas and throw the plants to combine. Tip the dressing over the veg and toss to cover 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.

Cooking with the Cuisinart Duet is easier than ever. You’ll have the power of two appliances right at your fingertips. You may be surprised at how easy it is – you’ll remember why you love to cook! And you’ll love the savings on the Cuisinart Duet here!