Perfect Hard Boiled Eggs

After trashing several cartons of eggs attempting to hard boil them I came across this "perfect" recipe that uses the Instant Pot.

Ingredients:

1 cup water
6-12 large eggs
A tray of ice cubes in a bowl that will hold the eggs

Preparation:

Add a cup of water to a 6-qt Instant Pot®. Place metal rack into the pot. Place eggs in pot on the rack, a dozen should fit fine.

On your Instant Pot, select the manual setting, set pressure to high, set time for 8 minutes.

Immediately after cooking, carefully quick-release the pressure and place eool eggs in a bowl of ice water for 10 minutes.

Eggs should be good to eat for a week or more.

Moroccan Chicken, Cranberries and Quinoa

Chicken with quinoa and dried cranberries cooked in an Instant Pot.  Quick prep and cook time. I am assuming you know how to use your Instant Pot and have skipped directions.

Ingredients

1 teaspoon paprika
1 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon red pepper flakes
1/2 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons olive oil divided
1.5 lbs chicken thighs boneless, skinless
1.5 cups chicken broth
1 coarsely chopped onions
1 teaspoon ginger minced
3 garlic cloves minced
3/4 cup uncooked quinoa
1/2 cup dried cranberries

Preparation: 

Coat both sides of the chicken pieces with the paprika, turmeric, cumin, salt and pepper.

Sauté the chicken in the Instant Pot, about 4 minutes on each side.

While the chicken is browning, chop onions. Mince garlic and ginger.

Remove chicken and set aside.

Add a bit of olive oil and sauté the garlic, ginger, and onions for 2 or 3 minutes, stirring occasionally.
Add chicken broth and deglaze pot.

Add quinoa, dried cranberries and the browned chicken.

Secure lid, Pressure cook on the Chicken/Poultry setting for 10 minutes with valve closed and Keep Warm set to OFF.

When chicken is done, carefully release pressure, open pot.

This recipe was inspired by a similar recipe I saw on urbanblisslife

Serve and enjoy!

Glögg - Swedish Yuletide Mulled Wine Drink

Glögg Recipe - Swedish Yuletide Drink

It is once again time to share the recipe for the Swedish Yule Drink, Glögg, a type of mulled wine common throughout Scandinavia. Note that this was based on our family recipe, and every family made it differently and with slightly different spices. Ours, perhaps uniquely, featured allspice. Most others I've seen used crushed almonds instead of sliced. Cardamom is essential. Don't even try to make this if you don't have cardamom pods.

Here is the traditional Swedish Christmas drink, Glogg, or for those of you in Scandinavia, Glögg:

Ingredients:

1 liter of "wine" (red port, tawny port, or red wine)
1 liter of "spirits" (vodka, aquavit, or equiv.)
1.5 liter of water
4-5 dl of "sugar" (caramel, brown sugar or plain sugar)

Spices:

Peel of one half orange, torn into pieces
Approx. 16 cm of cinnamon stick (bark), broken into several pieces
8 green cardamom pods
3 tsp. sliced almonds
16 whole cloves
handful of raisins
8 whole allspice

Procedure:

In a 4 liter saucepan, bring the water to a small boil,
add sugar.

When sugar is dissolved, add spices and continue at a small boil for about 15 minutes.

Mix in liter of wine. Mix in liter of spirits.

Turn burner down to low, cover saucepan, and simmer for 15 minutes.

Turn off burner, and let steep for 2-3 hours.

Strain off spices and bottle. Spices can be reused once or twice. (I don't recommend twice)

How to drink:

Warm glögg in saucepan. Do not boil. Serve in warmed glasses with a couple raisins. Don't drink and drive.

No glögg is that bad, once you've had a few. ;+)
aem

This recipe for Glögg, a traditional Swedish Christmas drink, was copied from A.E. Mossberg.