park street pantry

thanksgiving stuffing

Thanksgiving has come and gone, but we’re still eating leftovers.

Like the pumpkin bread that my mom makes every year, using my grandma’s recipe.

It cannot be beat.

We’ve also been enjoying some turkey soup. I don’t usually take on this task, but this was my first year attempting it. I am a big fan of leftovers + not wasting any food, so this recipe was ideal.

You can easily get a week out of Thanksgiving leftovers. And when you make turkey soup (and you’re a bit of a food hoarder) you can make it last even longer. We’ll have enough soup for a couple lunches + dinners and then some down the line because I froze 2 containers of it.

What I do not have any more leftovers of is the quinoa stuffing with apple, sweet potato, and hazelnuts. I pinned the recipe as soon as I saw it because I knew that it would be my Thanksgiving contribution. The recipe from Family Fresh Cooking adds a twist on the classic that was welcomed by all. For the most part, I followed the recipe. There were a couple small changes made.

1 C. dry quinoa, cooked

2 large apples, cut into 1/2″ pieces (I used granny smith)
2 sweet potatoes, cut into tiny wedges
3 T. lemon juice
1/2 C. pure maple syrup
2 T. coconut oil, melted
a few pinches ground cinnamon
a few pinches ground ginger
fine sea salt, to taste
1 T. fresh thyme leaves
1 C. zazelnuts, chopped
1 C. dried cranberries
fresh or dried cranberries for garnish + thyme garnish 

1. rinse quinoa, then combine with 2 cups water and a pinch of salt. bring to a boil and then cover and reduce to a simmer for about 20 minutes. (I did this step the night before to save time)

2. preheat oven to 400° with the rack in the middle.
3. coat apples with lemon juice so they don’t turn brown. toss sweet potatoes & apples with 1/4 cup of the maple syrup, coconut oil, cinnamon, ginger, and salt.
4. spread out  mixture onto a lined or coated baking sheet and roast for about 35-40 minutes until tender and fragrant.
5. combine the quinoa with the roasted mixture and the remainder of the maple syrup (1/4 cup) in a large bowl. Fold in thyme, hazelnuts, and cranberries. Season to taste with more salt and spices and garnish with cranberries + thyme. 


apple pie roll-ups

hot out the oven!

These little 2-3 bite apple pie roll-ups were deeelicious and simple.  You can mix things up with this recipe so it’s suitable for breakfast or dessert. These ones were my Monday morning breakfast, so I went light on the sugar and heavier with the spices. Plus, the apples I used were from my CSA box so they were plenty sweet for me.

This was a small batch of 4, but adjusting proportions is easy to do.

1 can refrigerated crescent rolls (if you’re feeling fancy you could make your own dough)
1 apple
1 T. coconut oil, melted
1 T. sugar of your choice
1 T. cinnamon
dash of nutmeg
dash of ginger
brown sugar for topping

1. preheat the oven to 425°.

2. roll out crescent roll triangles on to a greased or lined baking sheet.
3. cut the apple into slices – since I was only making 4 roll-ups, I had extra apple slices… so I was forced to eat them.
4. mix together sugar, cinnamon, nutmeg, and ginger.
5. brush triangles with coconut oil and sprinkle sugar/spice mixture on to oil brushed side of the dough, then flip the triangles over and repeat.
5. place 1 apple slice onto each triangle and roll it on up.
6. place in the oven to cook for 10 minutes. they should be a light brown and slightly crisped when you remove them.
7. sprinkle them with any topping of your choice, I used brown sugar. To make them more apple pie like, I am sure plopping a little apple butter on them would be amazing.
8. eat them fast before they’re swiped from right in front of you!


 It is safe to say the whole household enjoyed them.

lemon quinoa cilantro chickpea salad

Last night I made a delicious salad for dinner that I found on ThE DiVa DiSh blog. Lemon Quinoa Cilantro Chickpea Salad. Amaze! I skipped some of the ingredients, only because I hate chopping things. But here is the recipe:

1/2 C. dry quinoa
2 C. vegetable broth
1 can garbanzo beans (drained and rinsed)
1 C. cherry tomatoes cut in half
2 avocados diced
2 C. spinach
1 bunch cilantro
1/4 C. onion
2 small cloves garlic
for the dressing:
juice of 2 lemons
zest of 1 lemon
2 tsp. dijon mustard
2 tsp. olive oil
1 tsp. agave nectar
1/2 tsp. cumin
dash of salt and pepper
1. make your quinoa first. Soak the quinoa in a pot in the veggie broth for about 15 minutes. After the soak, turn on the heat to small high and let the quinoa come to a boil. Once it boils, reduce heat to low and let it simmer, stirring every so often. Do this for about 20-25 minutes, just until the liquid absorbs.
In the meantime…
2. in a food processor, add your spinach and cilantro. Process the greens until they are finely diced. You can do this by hand as well if you don’t have a food processor. Add the greens mixture to a bowl, and set aside.
3. next take your onion and garlic and finely dice those, and add to the greens mixture.
4. add the rinsed chickpeas and stir until everything is combined and coated. If the quinoa is cooled, you can add it to the chickpea mixture too.
5. to make the dressing, whisk all the ingredients together. Pour over salad, and mix until combined. Add in tomatoes and avocado and mix again. Set in fridge for about 10-15 minutes before serving to allow the flavors to set.