Carry on regardless

After working hard in the kitchen for Passover, here are some easy recipes that will lighten the load.

By GOURMETKOSHERCOOKING.COM
April 16, 2012 12:57
2 minute read.
Baked beef and beans

Baked beef and beans 370. (photo credit: Thinkstock/Imagebank)

 
X

Dear Reader,
As you can imagine, more people are reading The Jerusalem Post than ever before. Nevertheless, traditional business models are no longer sustainable and high-quality publications, like ours, are being forced to look for new ways to keep going. Unlike many other news organizations, we have not put up a paywall. We want to keep our journalism open and accessible and be able to keep providing you with news and analyses from the frontlines of Israel, the Middle East and the Jewish World.

As one of our loyal readers, we ask you to be our partner.

For $5 a month you will receive access to the following:

  • A user experience almost completely free of ads
  • Access to our Premium Section
  • Content from the award-winning Jerusalem Report and our monthly magazine to learn Hebrew - Ivrit
  • A brand new ePaper featuring the daily newspaper as it appears in print in Israel

Help us grow and continue telling Israel’s story to the world.

Thank you,

Ronit Hasin-Hochman, CEO, Jerusalem Post Group
Yaakov Katz, Editor-in-Chief

UPGRADE YOUR JPOST EXPERIENCE FOR 5$ PER MONTH Show me later Don't show it again

No one is really ready to get back in the kitchen after Passover, but everyone is, surprisingly enough, still hungry.

Here are some easy ways to satisfy your family's appetites, even for those with a sweet tooth.

Be the first to know - Join our Facebook page.


Baked beef and beans

1 pound ground beef
1 onion, chopped
½ green pepper, chopped
1 tablespoon oil
1 (15 ounce) can baked beans, undrained
1 (15 ounce) can red kidney beans, drained
1 (15 ounce) can black beans, drained
1 (8 ounce) can tomato sauce
⅓ cup barbecue sauce

Preheat oven to 375 degrees. In a large skillet, over medium-high heat, sauté meat, onion and pepper in the oil until beef is no longer pink. Drain off fat.

Combine with remaining ingredients and pour into 3-quart baking dish. Cover and bake for 30 minutes. Uncover and bake an additional 20 minutes.

Chinese style bean salad



1 cup canned green beans
1 cup canned wax beans
2 tablespoons minced red onion
2 tablespoons red wine vinegar
2 tablespoons water
½ cup canned red kidney beans
1 tablespoon lemon juice
1 teaspoon toasted sesame oil
1 teaspoon toasted sesame seeds
Salt and pepper to taste

In a small sauce pan, combine the green beans, wax beans, red onion, vinegar and water.

Bring to a boil and simmer for 5 to 10 minutes. Add other ingredients and mix well.

Cool, cover and refrigerate until chilled.

5 minute chocolate cake

4 tablespoons flour 

4 tablespoons sugar 

2 tablespoons cocoa 

1 egg 

3 tablespoons milk 

3 tablespoons oil 

3 tablespoons chocolate chips (optional) 

A small splash of vanilla extract 

1 large microwave-safe coffee mug

Spray the mug with nonstick cooking spray. Add dry ingredients to mug, and mix well.

Add the egg and mix thoroughly. 
Pour in the milk and oil and mix well. 


Add the chocolate chips (if using) and vanilla extract, and mix again. Place mug in the microwave and cook for 3 minutes at 1000 watts.

The cake will rise over the top of the mug, but don’t be alarmed! 
Allow to cool a little, and tip out onto a plate if desired.



Related Content

Cooking class
June 11, 2014
Cooking Class: Lump it, love it

By NERIA BARR