Perfectly Imperfect, Vintage

Sunday, November 28, 2021

Baked Kibbee


1 medium onion - finely chopped
2 Tablespoons Olive Oil
½ pound fresh ground lamb (not lean)
½ teaspoon ground allspice (or glove)
½ teaspoon salt
½ teaspoon cinnamon
¼ teaspoon black pepper
¼ cup pine nuts (toasted) + 2 tablespoons for garnish

1 cup fine Bulgur wheat (6 ½ oz)
1 medium onion – finely chopped
1 pounds ground lamb (not lean)
1 teaspoon salt
½ teaspoon cinnamon
1 teaspoon ground allspice (or glove)
2 ½ tablespoons olive oil
½ teaspoons black pepper

Saute onion over moderate heat – until golden brown
1. Add olive oil in a saute pan
2. Add lamb, allspice, salt, cinnamon and pepper cook. Stir, breaking up lumps until lamb is no longer pink.
3. Remove from heat add in pine nuts

Preheat over to 400

1. Cover bulgur by 1-inch cold water in a bowl.
When dust and chaff rise to the surface, pour off the water.
2. Repeat water process 2 more times.
3. Cover bulgur with water let stand 10 minutes
4. Drain in a fine-mesh sieve – press hard to remove all water – transfer to large bowl.
5. In a food processor: pulse onion until finely chopped. Add in lamb, allspice, salt, cinnamon, and pepper. Pulse until meat looks smooth.
6. Transfer to a bowl and then add in bulgur mix with your hands.

Assemble and Bake
1. Lightly grease (olive oil) baking dish ( 13X9) depending on how thick you like it.
Press half the bulgur mixture evenly onto the bottom and side of the baking dish.
2. Spoon the meat filling evenly over the bulgur mixture.
3. Spoon the remaining bulgur mixture. Smooth the top
4. Brush the top with remaining olive oil
5. Score in a cross-hatch pattern

Bake 400 in middle of oven 35-40 minutes or until cooked through

Preheat broiler – Broil 5-7 minutes until top is crusty

Add remaining pine nuts for garnish


Sunday, November 14, 2021

FREE Bag & Tote Patterns & Tutorials

Libby Lifestyle
One-use plastic bags are going to be banned - if they are not already banned in your area. 
Why fight it, get ahead of the crowd. Look around your home for an old bedspread rather than throw it away recycle it. They will make wonderful bags or if you want to use new fabrics pick up some clearance fabrics. 
Today I'm posting FREE bag & tote patterns and tutorials, all selected from a simple google search. Handbags, beach bags, messenger bags, tote bags, carry all bags, book bags, and grocery bags. Each contains step by step detailed instructions, with lots of photos, showing how you can make a bag for yourself.
DIY from Flash FitPretty easy to follow 

I really like this Jelly Roll Tote. Not for a beginner.

Inspired Wren has inspired me. 

This is my favorite - I love it. 8 bags from 1 duvet cover


Monday, November 8, 2021

Jerry's Beef Stew

Jerry's Beef Stew

prep time: cook time: total time:


  • 1 pound each stew beef and sirloin tips (strips) cut into small pieces
  • 6 good sized Yukon Gold potatoes - peel - chop into bite-size pieces
  • 1 package fresh carrots - peel - chop into bite-size pieces
  • 2 packages Birdseye veg mix frozen (corn green beans carrots)
  • 4 cans beef MB or Swanson beef broth
  • 2 sweet onions - diced
  • 3 tablespoons flour - sift
  • 3 tablespoons butter
  • Cajun spice (McCormick) 
  • Salt  and Pepper to taste


How to cook Jerry's Beef Stew

  1. Using a stockpot or Dutch oven pan saute' beef and onion in butter salt and pepper.
  2. In the same pan add in: beef broth. Bring to boil, cover and simmer 30 minutes.
  3. Add in - carrots. Bring to boil then simmer until carrots are a little soft. 30 minutes.
  4. Add in potatoes bring to boil then simmer until potatoes are soft and carrots are almost done.
  5. Add veggy mix and flour - simmer for at least one hour. 
  6. Stir every so often
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