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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
- 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.
- Makes 4 servings.
- 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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