By pooling money received as gifts for receiving my certificate in culinary arts, I was able to purchase a middle-of-the-road blender. The Waring Pro bar blender has two speeds, rather than the 10-12 speeds that the $20-$30 ones usually feature. The pitcher is made of glass rather than plastic. So far I am satisfied. In the past I’ve burnt out the motors rather quickly.
A hand blender is versatile, as well. I purchased one at a house on the corner by the Crystal airport that had a garage sale a few weeks ago. The Braun hand blender worked nicely for cream of asparagus soup. I used the left over stems from the steamed asparagus that we had Sunday with Todd’s alfredo sauce, spaghetti noodles, and home made chicken cordon bleu.
We enjoy a smoothie almost every night, so it is important to have a blender.
You don’t really have to follow a recipe, but here is what I’ve been throwing together this week:
1 banana, broken into chunks
16 oz orange juice
1 c vanilla yogurt
4 frozen strawberries
4 ice cubes
Put all ingredients into blender in order listed. Place lid on jar and hold in place while blending. Switch power to low for about 15 seconds. Raise power to high for about 15 more seconds. Alternate power strength until liquid is relatively smooth. Pour into two tall glasses. Enjoy!