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Menu Plan for the week of Jan. 11, 2013:  Monday's Recipes

Pasta with Sausage and Red Beans in Mustard Sauce

Cooking time: 30 minutes for menu          Cooking schedule: see below for instructions

      I cook a lot with mustard, especially in the winter.  It adds a certain heat that makes 'comfort' food without all of the calories.  Cooled down with a bit of Greek Yogurt, it's a satisfying, hearty combo.

Pasta, Sausage, Red Beans in Mustard Sauce   Preparation and cooking time: 30 minutes
      I love sausages and peppers together.  Add some red beans and pasta and we have a one dish dinner in just 30 minutes.  The mustards and yogurt make a slightly hot sauce.

10oz (300gr) lean sausages, 3 - 4 depending on size  any flavor
1 tbs olive oil
1 onion
1 red pepper    
2 cloves garlic
15oz (450gr) red beans, kidney beans 
1 tsp dried oregano
1 tsp dried basil
1/2 cup (4oz, 125ml) Greek or plain yogurt,
1/2 cup (4oz, 125ml) white wine
1/2 cup (4oz, 125ml) chicken stock
1 1/2 tbs Dijon-style mustard
1 1/2 tbs whole grain mustard
1 - 2 tbs cornstarch (maizena) dissolved in 2 tbs water
1 1/4 cups pasta, such as fusilli, penne, rigatoni

Cook pasta according to package directions. 
Chop onion and pepper.  Mince garlic.  Slice raw sausages into bite-size lengths.  Open, drain and rinse beans.  Heat oil over medium heat in nonstick skillet.  Add onions, peppers and sauté 3 minutes.  Add garlic and sauté 3 minutes longer.  Add sausages and sauté until almost cooked through, 5 - 8 minutes, depending on size.  Add herbs, mustards, wine, stock and beans.  Reduce heat to low, cover and simmer 5 - 10 minutes.  Stir cornstarch mixture into sauce to thicken.  You may not need all of it but sauce should be quite thick.  Stir in yogurt, add drained pasta.  Toss to combine and serve.

Cooking schedule: 30 minutes Assemble all food, utensils and serving dishes Utensils: measuring cups, spoons, knives, pot and colander for pasta, large skillet with lid Put water on high heat for pasta Chop onion, pepper Mince garlic Slice sausages Open, drain, rinse beans Heat oil Add onions, peppers, sauté

Add garlic, sauté Add sausage, sauté Start to cook pasta Add herbs, mustards, wine, stock, beans Reduce heat, cover, simmer       Pause while stuff cooks Drain pasta Dissolve cornstarch in water Thicken sauce, add yogurt Toss sausage sauce with pasta Serve and enjoy

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By Katie Zeller

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