Guess what I found between the fruit today?
I guess Abby just wanted to taste the apple and didn't like that one! Pretty good to bite a smily face out of an apple!






Additional Soup Pointers from Chef Keller:
- Soup is a great dish to serve at a cocktail party or get-together; pass it around in espresso cups or small Asian bowls, and for more informal gatherings, serve it in a coffee mug
- When serving soup, think about adding a few decorative garnishes that add color and texture to the finished product. Since garnishes should always reflect or enhance the flavors in the main dish, look at the ingredient list to see if there is something already in the soup that can be chopped and sprinkled on top, such as:
- Peppers
- Peanuts
- Scallions
- Diced tomatoes
- Herbs
- Croutons
Serves 8
5 chicken thighs, skinned3 tablespoons fresh lime juice2 garlic cloves, minced1 tablespoon extra-virgin olive oil1 cup finely chopped onion (about 1 small)1 cup diced green bell pepper (about 1 medium)1 can (14.5 ounces) diced tomatoes1/3 cup finely chopped toasted peanuts1 medium jalapeno pepper, seeded and finely chopped2 bay leaves1-1/4 teaspoons salt3/4 teaspoon freshly ground black pepper3 cups chicken broth1-1/2 cups coconut milk8 ounces raw shrimp (medium size), peeled and de-veined10 ounces frozen peas2 tablespoons finely chopped fresh cilantro4 cups cooked jasmine or basmati rice for serving
- Prepare rice using the long-grain directions on the cooking chart for Cuisinarts Rice Plus Multi-Cooker. Rice can also be prepared the day before.
- Place the chicken in a medium mixing bowl and season lightly with salt and pepper. Sprinkle 2 tablespoons of the lime juice and rub chicken with minced garlic. Mix thoroughly and refrigerate for 15 minutes.
- In the cooking pot of the Cuisinart Rice Plus Multi-Cooker, add the olive oil. Set to Quick Cook and press start. Once the olive oil is hot, after about 3 minutes, add the onions and peppers and sauté for about 4 minutes until soft and fragrant.
- Stir in the canned tomatoes including juice, peanuts, jalapeno, bay leaves, salt, pepper, broth, and coconut milk. (Note: be sure to stir the coconut milk prior to pouring from can). Add the chicken and marinade and stir until well combined. Turn the unit off. Close the lid and select the Soup function and set the timer for 5 hours.
- 15 minutes before the timer is done, rinse the shrimp well and pat dry. Place in a mixing bowl with the remaining lime juice and a pinch each of the salt and pepper. Refrigerate for 5 to 8 minutes; no longer or the acid of the juice will begin to cook the shrimp.
- Once there are 5 minutes remaining on the timer, open the lid and add the frozen peas and the shrimp, with the juices, and close again to finish cooking.
- Once the timer tone sounds, open the lid. Discard the bay leaves. Take out the whole chicken pieces and place on a cutting board. Remove the meat from the bone, cut into bite size pieces, and return to the pot. Stir in the cilantro to combine. Taste and adjust seasonings as needed.
- To serve, place some warm cooked rice (approximately 1/3 to 1/2 cup depending on portion size) in the bottom of each soup bowl and ladle the soup on top. If desired, sprinkle with additional chopped cilantro and/or chopped peanuts.







