Broiled Bean Sandwich

Ingredients:
2 cups baked beans
2 tablespoons tomato sauce
6 slices bread
Mayonnaise

How to make Broiled Bean Sandwich:

• Combine beans and tomato sauce. Toast the bread on one side, spread untoasted side with mayonnaise or margarine. Top with the bean mixture. Spread beans close to the crust to completely cover the slices.
• Place the open-faced sandwiches on the broiler about three inches from the burner. Broil for from 3 to 4 minutes or until piping hot.
  
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Beans

Crunchy Bran French Toast

Ingredients

8 slices whole-grain bread

4 tablespoons light cream cheese

4 teaspoons low-sugar orange marmalade

2 large eggs plus 2 egg whites

Zest and juice of 1 orange

1 teaspoon vanilla extract

1 1/2 cups bran flakes cereal

1 to 2 tablespoons vegetable oil

1 to 2 tablespoons unsalted butter

2 tablespoons confectioners' sugar (optional)

Directions

Spread 4 bread slices with 1 tablespoon cream cheese each; spread the other 4 slices with 1 teaspoon marmalade each. Combine to make 4 sandwiches.

Whisk the whole eggs, egg whites, orange zest and juice, and vanilla in a shallow bowl. Place the bran flakes in a resealable plastic bag and crush with a rolling pin or your hands. Pour the crumbs onto a plate. Dip both sides of each sandwich in the egg mixture, then in the crumbs, gently pressing the crumbs onto the bread.

Heat 1 tablespoon each oil and butter in a skillet or griddle over medium heat. Add the sandwiches in batches and cook until the outsides are golden and the insides are melted, 3 to 4 minutes per side. (Add more oil and butter, if needed.)

Slice the French toast sandwiches into triangles. Let cool before serving to little ones, as the cream cheese can get quite hot. Sprinkle with confectioners' sugar, if desired, and the kids won't even ask for syrup!

Photograph by Ngoc Minh Ngo

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French Toast

Edamame Veggie Burger

Ingredients

• 1/4 cup millet
• 1/2 cup cold water
• 2 1/4 teaspoons kosher salt, plus more as needed
• 1 medium carrot
• 1 large red radish
• 2 tablespoons finely grated, peeled, fresh ginger
• 1/2 clove garlic, minced
• 2 tablespoons freshly squeezed lime juice
• 2 tablespoons mirin 
• 1/8 teaspoon Asian chili paste, such as Sri Racha sauce
• 1 pound frozen blanched, peeled edamame (soybeans), thawed
• 1 1/2 cups panko (Japanese-style bread crumbs)
• 2 large egg whites, beaten
• Vegetable oil, for brushing

Directions

Heat the millet in a small dry saucepan, with a tight-fitting lid, over medium-high heat, cook, shaking occasionally, until the millet begins to "pop". Continue toasting the millet until the popping subsides, about 2 minutes, until it smells like freshly popped popcorn. Set aside to cool slightly.

Add the water and the 1/4 teaspoon of the salt to the saucepan and bring to a boil over high heat. Wrap the pan's lid tightly with a small kitchen towel and cover the saucepan. (Make sure the towel's edges are folded up well away from the heat.) Lower the heat to low and simmer covered, for 20 minutes. Remove from the heat (don't uncover) and set aside for 10 minutes. Fluff the millet with a fork and transfer to a large bowl.

Using a box grater, grate the carrot and radish into the bowl of millet. Add the ginger, garlic, lime juice, mirin, and chili paste and stir to combine.

Meanwhile, bring a medium pot of water to a boil and salt it generously. Add the edamame, cover, and return to a boil; cook until soft, about 5 minutes. Drain and immediately add to the bowl of millet mixture (to lightly warm the vegetables). Stir to combine and set aside to cool.

When cool, season the edamame mixture with the remaining 2 teaspoons salt. Transfer to a food processor and puree into a paste. Return the edamame to the bowl and stir in the panko and egg whites until incorporated.

Using your hands, form the edamame mixture into 8 patties about 3 inches in diameter. Place on a parchment paper-lined baking sheet and refrigerate until set.

Place a rack about 4 inches from the broiler element and preheat. Place the patties on a foil-lined baking sheet or broiler pan. Brush both sides of the patties lightly with oil and sprinkle with salt. Broil until the tops are lightly browned, about 3 minutes. Remove from the oven and flip the patties with a spatula. Broil until lightly browned and hot, about 3 minutes more. Serve on grilled naan bread with sprouts, pickled ginger, and wasabi. (The burgers can also be grilled or Sauteed.)

Serving suggestions: Alfalfa sprouts, pickled ginger, wasabi paste, and grilled naan-style bread

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Healthy Hamburger

Apple Pan Chicken Recipe

INGREDIENTS    1 tbsp. vegetable oil 1 onion, chopped 1 clove garlic, crushed 4 boneless, skinless chicken breast halves 3 apples – peeled, cored and sliced 3 tbsp.  dried currants 3 tbsp.  pine nuts (optional) 1/3 cup apple juice

1 1/2 tsp. dried thyme 1 1/2 tsp. chopped fresh parsley 1 jalapeno pepper, seeded and chopped (optional) salt and pepper to taste DIRECTIONS Heat oil in a large heavy skillet over medium heat. Sauté onions and garlic until soft and translucent. Move the onions to the side and brown chicken breasts 4 minutes on each side. Top chicken with apples, currants and pine nuts. Pour in apple juice. Season with thyme, parsley, jalapeno, salt and pepper.  Cover, reduce heat, and simmer for 15 to 20 minutes, or until apples are cooked and chicken is no longer pink.

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Chicken Breast