Asparagus, chickpea and pistachio salad

 A friend made this salad for a baby shower and it's so delicious!  The pistachios really make it great, but the feta, peas, crispy chickpeas and bright lemon dressing add so much too.  I wasn't sure if I would love the radishes when I made this at home, so I tried some with strawberries instead.  It turns out I like it with radishes best.  They add a great crunch and are just a little zesty.  This salad is perfect for spring.

Asparagus, chickpea and pistachio salad

Ingredients:

1 can garbanzo beans (chickpeas)

Drizzle of olive oil

Salt and pepper

1 bunch asparagus, chopped into 1-inch pieces

1/2 cup frozen peas, thawed

A few handfuls of mixed greens

3 radishes, thinly sliced

1 avocado, pitted and diced

1/2 cup crumbled feta cheese

1/3 cup toasted, salted pistachios

For the dressing:

1/4 cup fresh basil or a mix of basil and mint

1/2 teaspoon lemon zest

1 tablespoon lemon juice

1 tablespoon white wine vinegar

1/4 teaspoon garlic powder or minced garlic

2 tablespoons extra-virgin olive oil, or more as desired

Salt and pepper to taste

Directions:

1. Preheat oven to 425.  Line a baking sheet with parchment, if desired.  It's also fine to roast these right on the pan.  

2. Drizzle pan with olive oil and toss the chickpeas in the oil.  Season with salt and pepper.  Roast for 20-30 minutes, until golden brown and crisp.  Cool.

3. Bring a pot of salted water to a boil.  Prepare a bowl of ice water.  Blanch the asparagus for 60 seconds in the boiling water, then use a slotted spoon to transfer asparagus to the ice water.  After asparagus has cooled, move to a paper-towel to dry.

4. Mix all salad dressing ingredients in a mason jar and shake to combine (or whisk together vigorously in a bowl).

5. Put asparagus in a bowl and pour some of the dressing in.  Toss to coat the asparagus.

6. To assemble salad, place spring greens in a bowl or on a platter.  Add peas, asparagus, radishes, and avocado and chickpeas.  Pour remaining dressing on top.  Top with feta cheese and pistachios.

Source: adapted from www.loveandlemons.com

German Chocolate Cake

 

This cake has been a long-standing birthday tradition for my husband.  Just try not to overbake it, because it will dry out the cake a bit.

German Chocolate Cake

Ingredients:

1 (4 oz) bar Baker's Sweet German Chocolate bar

1/2 cup water

1 cup (2 sticks) butter

2 cups sugar

4 eggs, separated

1 teaspoon vanilla

2 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup buttermilk

For the frosting:

1 1/2 cups evaporated milk

3/4 cup sugar

4 egg yolks, slightly beaten

3/4 cup butter

1 1/2 teaspoons vanilla

2 cups sweetened shredded coconut

1 1/2 cups chopped pecans

Directions:

1. Preheat oven to 350 degrees.  Line 3 8-inch cake pans with parchment on the bottom.  Spray sides of pans and parchment with nonstick cooking spray.

2. Break chocolate bar into pieces and place in a small bowl with the water.  Microwave until melted, pausing the microwave to stir every 20-30 seconds.  Set aside to cool.

3. Cream the butter and sugar with an electric mixer.  Beat in egg yolks.  Stir in melted chocolate and vanilla. 

4. In a separate bowl, stir together the flour, baking soda, and salt.

5. Alternately add the flour mixture and buttermilk, beating with electric mixer until just combined.

6. Clean and dry beaters and beat egg whites until stiff peaks form.  Folk into cake batter.

7. Pour batter into the prepared pans and bake for 25-30 minutes, until toothpick comes out clean or with just a few crumbs.  Cool 15 minutes in pans, then turn onto rack to cool.

For the frosting:

1. Combine evaporated milk, sugar, slightly beaten egg yolks, butter and vanilla in saucepan.  Cook and stir over medium heat until thickened.  Remove from heat.

2. Stir in shredded coconut and pecans.  Cool until thick enough to spread.

To assemble:

Spread frosting in between cake layers as you stack them.  Spread remaining frosting on top of cake.

Source: adapted from www.food.com (I think the recipe on food.com is also the same as the one that is sometimes printed on the box of the chocolate bar.)  The only big change I made was to decrease the sugar in the frosting.