Category Archives: Vegetables

Roasted Broccoli

Maybe you didn’t like broccoli as a child. Perhaps you harbor a secret aversion to the cruciferous green vegetable, but don’t want to admit to it because you’re a “grown up” now and your supposed to eat your vegetables without … Continue reading

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Artichoke Hummus

I’ve been making hummus lately, and I may never go back to the store-bought version! Granted, some boutique store-bought hummus is very good, but do you really want to spend $6 for a tiny little container of it? If you … Continue reading

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Vegetarian Chili with Sweet Potatoes

This week I discovered that I had an excess of kidney beans in my cupboard. How did I end up with them? I don’t really use them for much, and don’t remember buying most of the cans. Odd. But, faced … Continue reading

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Pumpkin, Sweet Potato Soup

On the Mainland it is turning decidedly towards winter, and even here in the tropics the days are cooler and wetter. Thoughts are turning to winter flavors, to pies, cookies, and soups. Last weekend I attended a pumpkin carving party. … Continue reading

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French Onion Soup

I realize that I’ve been terribly lax in updating here. Haole Girl Gourmet has been pushed to the periphery of my priorities for the last six months as I’ve taken on new roles at work, and continued to keep up … Continue reading

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Pumpkin Post #1 – Pumpkin Puree

Let the fall and winter baking season officially begin! I have pumpkin seeds roasted and pumpkin bread just about to come out of the oven. Thus begins the Holiday Food Extravaganza! But, before I tempt you with the recipes for … Continue reading

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Cumin Roasted Purple Sweet Potatoes with Curried Dip

Upon a suggesting, Janine offers the recipe for her cumin roasted potatoes. Yum . . . Continue reading

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Roasted Asparagus

Janine talks about her favorite way to prepare asparagus. Continue reading

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Tortellini with Corn Sauce and Bacon

Janine turns corn into a sauce and continues to prove that everything is better with bacon. Continue reading

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Yellow Tomato Salad

Janine takes a giant yellow tomato and turns it into a concoction that, today, became a salad. But these flavors have all sorts of potential. Continue reading

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