GF apple pie muffins

 These were really good, with adaptations but original was a gluten free version to begin with from Baked to Perfection by Katarina Cermelj. Author says cold ingredients help create domed top. 

Ingredients

Crumble 

• 70 g (too much, try 50g?) gluten free flour blend (many options, I included some almond flour)
• 25 g brown sugar (original said 50g)
• 1/2 t cinammon
• 40 g (2-3 T depending on how much dry it goes with) butter

Muffins

• 2 apples (I used pink lady, granny smith is another recommendation)
• 2 T lemon juice
• 150g (original 175g) brown sugar, divided
• 1.5 t cinammon
• 250g gluten free flour blend (I mostly use Bob's red mill 1-1 but also included some of the Artisan Whole Grain bread flour recipe, maybe 10%)
• 80 g almond flour
• 2 t baking powder
• 1 t baking soda
• 1 t xanthum gum (this is already in the Bob's red mill mix so not needed here)
• 1/2 t ginger
• 1/2 t nutmeg
• 1/2 t salt
• 1/2 c oil (original was 130 g butter, could be interesting to try applesauce but would also then need less sugar, could try 1/4 oil and 1/4 applesauce and 50g less brown sugar)
• 1/2 c (140g) milk, cold
• 1/2 c (140g) yogurt, cold
• 2 eggs, cold
• 100g pecans, chopped and divided

1. Mix crumble ingredients, working in butter until crumbly but holds its shape when pressed together. Author says to put in fridge for 30 minutes to help it hold its shape, but I keep my gf flours in the freezer so probably could have done this last and added right away. I didn't have success getting it to hold its shape, but still worked ok, just some topping falling off after baking. 

2. Spray muffin tins (made 18 muffins for me). Preheat to 375 degrees (370 on mine). 

3. Peel and cube apples to size of peas. Add lemon, 25g brown sugar, and cinnamon. 

4. Original recipe suggests mixing in a certain order, but I prefer oil to butter and gf flours don't have issue with overmixing the gluten, so flours and dry ingredients can really be added to remaining sugar, oil, milk, yogurt, and eggs in any order. Fold in apples and 75g pecans. Put into muffin tins. 

5. Add remaining 25g pecans to crumble and top muffins, mound it mostly in the center. 

6. Bake 22-24 minutes until set. Can try toothpick but doesn't always help with gf. 

Shrimp and Kale alfredo

 This has some similarities with our basic alfredo recipe but acid from wine and lemon as well as additions of fresh produce added interesting layers of complexity and nutrition. 

Ingredients

• 12-16oz pasta (spaghetti or fettuccini)
• 1 tbsp. 

  extra-virgin olive oil

• 1 lb. 

  shrimp, peeled and deveined (could try chicken?)

• Kosher salt

• Freshly ground black pepper

• 3-4 tbsp. 

  butter

• 3 

  cloves garlic, minced

• 1/2 tsp. 

  crushed red pepper flakes, plus more for garnish

• 2 1/2 c. 

  grape tomatoes, halved

• 1/4 c. 

  white wine

• 1 c. 

  heavy cream

• Juice of 1 lemon

• 5 oz. 

  baby kale (about 6 c.) or if regular kale, needs to be chopped and cooked longer

• 1/2 c. 

  freshly grated Parmesan, plus more for garnish

Directions

• 1. 1. In a large pot of salted boiling water, cook pasta according to the package directions until al dente, reserving some pasta water.
  2. 2. In a large skillet over medium heat, heat oil. Add shrimp and season with salt and pepper. Cook until shrimp is pink and cooked through, 4 minutes. Remove from skillet and reserve on a plate.
  3. 3. Add butter to skillet then add garlic (add kale here if it's full grown) and red pepper flakes and cook until fragrant, 1 minute. Add tomatoes to skillet and cook until beginning to soften, 3 minutes. Season with salt and pepper. Add wine and cook until mostly reduced, 5 minutes. 
  4. 4. Add heavy cream, lemon juice, and Parmesan. Let simmer until sauce is thickened, 5 minutes. Add pasta, shrimp, and baby kale and toss to coat. If sauce is too thick, add additional pasta water.