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Blender Magic
BY DANA JACOBI FOR THE AMERICAN INSTITUTE FOR CANCER RESEARCH

Invented in 1922 by a Stephen J. Poplawski of Racine, Wisconsin for making milkshakes, blenders became popular thanks to bandleader Fred Waring, who initially promoted them to bartenders for whipping up frozen drinks. By the 1950s, homemakers were enjoying recipes for blender-made salmon mousse, strawberry chiffon pie and turkey croquettes.

When the food processor came along in the 1970s, it made the blender seem boring. But whether your blender is top-of-the-line with Euro-chic style and a wide-bottom container, a wedding present that's sat on your kitchen counter for years, or a 20-buck drugstore special with only two speeds, nothing beats this kitchen stalwart.

Even the most basic blender surpasses any food processor for whirling up luscious, fruited smoothies and turning low-fat soups into voluptuous, velvet pleasures. The blender can spin excitement into a host of nutritious drinks or turn out tempting salad dressings at the push of a button. It's excellent at pureéing and blending because the blade can whirl faster than that of the food processor, and its tall, narrow container encourages a better swirling movement. Because the blender aerates as it chops, it adds thickness and a smooth texture. It emulsifies mixtures, producing more stable sauces and drinks that stay thicker longer.

Blenders with a wide-based container help you chop harder and drier ingredients. You can make grated cheese for pasta and fresh bread crumbs which make those ready-made supermarket versions taste like sawdust. (Use whole-grain bread to add bolder flavor and better nutrition to dishes.) Blenders also make chunky salsas and chop nuts neatly. One new model of blenders has a "virtual brain" that guides it to pulse and spin at variable speeds, based on what it senses. This feature relegates to history the shake-stop-and-scrape routine previously needed for evenly blended results.

Whether old-fashioned or high-tech, your blender will easily handle the main action needed to make this spicy, retro casserole.

Mexicana Casserole - Makes 4 servings.

• 1 can (10-oz.) corn or 2 cups defrosted frozen kernels
• 1 can (15 oz.) pinto beans, rinsed and drained
• 1 large egg
• 2 large egg whites
• 1 scallion, green and white parts, diced
• 1/2 small green bell pepper, chopped
• 1/2 cup tomato sauce
• 2 Tbsp. chili sauce, or to taste
• 2 Tbsp. low-fat sour cream
• 2 tsp. chili powder, or to taste
• Salt and freshly ground black pepper, to taste

Preheat oven to 350 degrees.

Place corn and beans in 2-quart baking dish or casserole.

In blender, whirl egg, egg whites, scallion, green pepper, tomato sauce, chili sauce, sour cream, chili powder, salt and pepper until mixture resembles tomato soup. Pour mixture over vegetables in baking dish.

Bake until topping is set in center, about 25 minutes. Serve immediately.

 

Per serving: 220 calories, 4 g. total fat (1 g. saturated fat), 37 g. carbohydrate, 12 g. protein, 9 g. dietary fiber, 504 mg. sodium.

 

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"Something Different" is written for the American Institute for Cancer Research (AICR) by Dana Jacobi, author of The Joy of Soy, and recipe creator for AICR's Stopping Cancer Before It Starts.

AICR offers a Nutrition Hotline (1-800-843-8114) from Monday-Friday, 9 a.m. to 5 p.m. ET. This free service allows you to ask a registered dietitian questions regarding diet, nutrition and cancer. AICR is the only major cancer charity focusing exclusively on the link between diet, nutrition and cancer. It provides a wide range of consumer education programs that have helped millions of Americans learn to make changes for lower cancer risk. AICR also supports innovative research in cancer prevention and treatment at universities, hospitals and research centers across the U.S. It has provided more than $62 million in funding for research in diet, nutrition and cancer. AICR 's Web address is www.aicr.org.

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