Steamed Green Beans with Hollandaise Sauce

Green Beans in Season!

I'm thinking how to eat it without sauteing. I was browsing my South Beach Diet Book, and I found a recipe called Artichokes Benedict (top with poached egg and Mock Hollandaise Sauce). Right now there's no artichokes available in the market, but there's a procedure on how to make Hollandaise Sauce. It's kind of complicated for me since using microwave every seconds would be difficult. What I did, after steaming the green beans, I reduced the heat, then on top of steamer is a bowl to mix my hollandaise sauce. Sometimes, we need to be creative to make the procedure simple. Here it is, it came out really creamy. I love it!

Ingredients for Hollandaise Sauce:
2 eggyolks
1 tablespoon butter
1 teaspoon lime juice
1/2 teaspoon Dijon coarse mustard
dash of cayene powder

Combine eggyolks and butter stirring until the butter is soften and thicken. Stir in lemon juice, mustard and cayene until thickened. Remove from heat. Serve immediately.

Peas and Potato Cream Soup

100g potato ( 1 small)
30g green peas (1/2 cup)
10g celery (1 stalk)
40g fresh milk (I used 1cup law fat)
salt and pepper
bread bowl (optional)

Dice potato and celery. Steam all the potato, green peas and celery until cook. Put potato, celery, green peas and fresh milk in a blender. Blend with slow speed, season with salt and pepper. Serve in a bowl or bread bowl.