Monday, April 6, 2009

Creamy Dijon Dill Potatoes

Just a quick post tonight. The past week has been absolutely insane. First, the trustees are trying to shut down the boys' school--the oldest continually operating elementary school in northern Ontario. We have hosted several meetings (with plenty of vegan baking to go around), and have spent a lot of time organizing, writing letters, etc. Here is the website dedicated to saving the school if you are interested. In the midst of it all, our basement flooded with all the melting snow. That was fun. Of course, today we had a snow storm and the temperature has dropped below zero. Ah, spring. And then there are the stacks of essays to grade . . . . There is no better time for fast and easy food. I made these potatoes to accompany the maple barbecue tofu.

- 1 lb baby yellow potatoes, halved
- 2 tbsp margarine
- generous tbsp Dijon mustard
- 2-4 tbsp plain soy milk
- 1/2 tsp dill (or more if you like the dill)

1. Boil potato halves in salted water for 8-10 mins, until softened but not mushy. Drain.
2. Heat margarine in a frying pan over med-hi heat. Fry potatoes for 5-7 mins, until golden. Add mustard, 2 tbsp of soy milk, and dill and mix well. Add more soy milk until desired creaminess is reached. Serve.