Seared Lamb with White Bean and Mint Salad

From Real Simple July 2009
Couldn't be easier
Served with roasted cherry tomatoes (garlic and olive oil)

* 8 small lamb loin chops (about 2 1/2 pounds)
* kosher salt and black pepper
* 1 15-ounce can cannellini beans, rinsed
* 2 tablespoons extra-virgin olive oil
* 2 shallots, chopped
* 1/2 cup fresh mint, chopped
* 1 tablespoon capers, rinsed and chopped
* 2 teaspoons red wine vinegar

Directions
* Heat oven to 400° F. Heat a large skillet over medium-high heat. Season the lamb with 3/4 teaspoon salt and 1/2 teaspoon pepper. In 2 batches, brown the chops, about 2 minutes per side; transfer to a baking sheet. Roast to the desired doneness, 4 to 6 minutes for medium-rare.
* In a large bowl, combine the beans, oil, shallots, mint, capers, vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Serve with the lamb.

Arroz con Pollo

Found a recipe for Arroz con Pollo on epicurious.com - would have looked in my own recipe box, but I was at school and needed to go to the store on my way home. Turns out the recipe is almost identical to that of my grandmother. Added squash that Ana brought us from her garden. Delicious!

This is the recipe from epicurious.com - it's easier to cut and paste than retype my grandmother's recipe, especially because they're practically identical!

Yield: Makes 4 servings
Active Time: 30 min
Total Time: 1 hr

Ingredients:

1 (3 1/2- to 4-lb) chicken, cut into 8 serving pieces
1 tablespoon olive oil
1 large onion, chopped
1 large red bell pepper, cut into 1/2-inch pieces
4 garlic cloves, minced
2 teaspoons paprika
2 cups long-grain white rice
1 1/4 cups dry white wine
1 (14-oz) can diced tomatoes including juice
1 3/4 cups chicken broth
3/4 teaspoon crumbled saffron threads
1 bay leaf (not California)
1 cup frozen peas (not thawed)
1/2 cup pimiento-stuffed green olives, coarsely chopped

Garnish: chopped fresh flat-leaf parsley

Preparation:

Pat chicken dry and season with salt and pepper. Heat oil in a 12-inch heavy skillet (at least 2 inches deep) over moderately high heat until hot but not smoking, then brown chicken on all sides, about 12 minutes total. Transfer chicken with tongs to a plate.

Pour off all but 2 tablespoons fat from skillet and add onion, bell pepper, and salt to taste. Cook over moderate heat, stirring, until softened, about 7 minutes. Add garlic, paprika, and rice, then cook, stirring, 1 minute. Add wine and boil, uncovered, 2 minutes. Stir in tomatoes with juice, chicken broth, saffron, and bay leaf. Nestle chicken in rice, adding any juices from plate.

Cook, covered, over low heat until chicken is cooked through, rice is tender, and most of liquid is absorbed, about 15 minutes. Remove from heat and stir in peas, olives, and salt and pepper to taste. Cover skillet and let stand 10 minutes. Discard bay leaf.