Anna's Tiny Kitchen

  This delicious pizza is amazing!  The combination of sweet caramelized onions along with the earthiness of the mushrooms & the crispy spinach create a flavor explosion unlike any other.  What a light, healthy dinner for a special night or any night for that matter! Pizza Dough: 1 package active dry yeast 1 cup warm water 2 1/2 cups all-purpose, unbleached flour (plus more for kneading) 1 teaspoon garlic salt Combine the warm water with yeast and mix gently.  Set aside for five minutes. In a very large bowl, combine the flour and garlic salt.  Add the warm yeast-water and mix until a soft dough forms.  Knead for about five minutes, adding more flour if the dough becomes too sticky.  Cover and let rise about two hours. Pizza: 4 Tablespoons Marinara sauce Extra virgin olive oil 1 cup shredded Mozzarella cheese I slice Provolone cheese, cut into strips 1 small onion, sliced thin 1 cup thinly sliced mushrooms 2 big handfuls of baby spinach se

These are truly the most amazing, scrumptious, melt-in-your-mouth Chocolate Chip Cookies ever!  The secret lies in using Whole Wheat Pastry flour and instant pudding mix.  The Whole Wheat Pastry flour provides a nutty flavor and just the right texture: chewy, yet soft.  The instant pudding mix adds depth of flavor and moistness.  In addition, I use only the best ingredients like real butter and pure vanilla extract.  I've perfected this recipe over many years and it is exceptional! 1 cup pure, unsalted butter, softened 1 1/3 cup granulated sugar 2/3 cup brown sugar 2 eggs 1 1/2 teaspoons pure vanilla extract 2 1/2 cups Whole Wheat Pastry Flour 1/4 cup instant vanilla pudding mix 1 teaspoon salt 1 teaspoon baking soda 2 cups semi-sweet chocolate chips 2 cups toasted, chopped pecans (optional) Preheat oven to 350 degrees and make sure the oven rack is in the upper third section of the oven.   In a large bowl, beat butter, sugars, eggs and vanilla until light and fl

This is a true comfort dish and perfect for leftover chicken or turkey.  It is creamy and full of flavor thanks to the stuffing mix and fresh ingredients! 3 cups cooked chicken or turkey 2 boxes chicken stuffing mix 1/2 cup of butter plus 2 T. 2 cans cream of chicken soup 1 pint sour cream 1 cup sliced mushrooms 1/2 onion, diced 1/2 cup shredded medium or sharp Cheddar cheese 2 T. chopped fresh parsley Brown stuffing mix in butter for about three or four minutes.  Set aside.  In a small saute pan, heat 2 T. butter and add the onions and mushrooms.  Saute until tender and browned.  Set aside.   In a large bowl, mix the cream of chicken soup and the sour cream until smooth.  Add the chicken, mushroom and onion mixture, cheese and chopped parsley.  Note: you can choose to leave the cheese as a topping instead. Heat oven to 350 degrees.  In a greased baking dish, layer half of the stuffing mix.  Spread chicken mixture over this and top with remaining stuffing.  Cover wit

Torta de Çenoura e Laranja This is my mother's prized Carrot-Citrus Roll.  She adapted the recipe from a tattered Portuguese cookbook she found in an old Lisbon bookstore many years ago.  This roll is vibrant in flavor & color.  The citrus cream cheese filling adds just the right amount of richness.  The moist cake melts in your mouth & pairs perfectly with a nice cup of tea! 9 large carrots, peeled & coarsely chopped 1/2 T. salt 9 T. all purpose, unbleached flour 1 1/2 t. baking soda 1 1/2 cups granulated sugar (plus a little more for dusting) 6 eggs 2 heaping T. fresh orange zest, divided 4 oz. softened cream cheese 2 1/2 cups confectioner's sugar 1 t. lemon extract Preheat oven to 375 degrees.  Prepare a jelly roll pan by spraying it with Pam.  Then line the pan with waxed paper, making sure to cut the wax paper to fit so that the edges don't hang out over the edges.  Generously butter the waxed paper and dust with a l

  I simply love a good mushroom cream sauce!  This one is super easy and relatively low-fat.  It is the perfect meal for busy weeknights, yet elegant enough to serve for company.  Pass a loaf of fresh bread around the table to dip in the garlicky, mushroom sauce! 1/2 lb. thin spaghetti pasta 2 T. extra virgin olive oil 1 T. pure butter (optional) 1/2 large onion, chopped 1 cup thinly sliced mushrooms 2 garlic cloves, minced 1 1/2 cups 2% milk 1 T. cornstarch 1 t. salt 1/2 t. season salt 1/2 t. ground coriander 1/2 t. freshly ground black pepper pinch dried thyme 1 cup shredded Parmesan cheese chopped fresh parsley Cook pasta according to package directions and set aside.   Meanwhile, heat olive oil and butter in medium skillet till just beginning to smoke.  Toss in onions and saute till slightly browned.  Add mushrooms and saute till mushrooms are soft.  Add garlic and saute till garlic just begins to brown.  Remove vegetables to a bowl and set aside.   In the s

This is sinfully good and pure ecstasy!  The sweetened condensed milk cooks into a luscious caramel swirled throughout the pie.  The trick is to let it cool and then chill the pie for at least three hours, otherwise you will get a gooey, sticky mess on your plate.  Then again, that doesn't sound bad either!  Pass the ice-cold milk, please! 1/2 cup melted pure butter, no substitutes 1 large egg 3/4 cup packed brown sugar 1/4 cup granulated sugar 1 T. pure vanilla extract 1 3/4 cup all-purpose, unbleached flour 1/2 t. baking soda 1/4 t. salt 2 cups chopped, chilled Reese's peanut butter cups 1/2 cup sweetened condensed milk Preheat the oven to 350 degrees. Grease a 9 inch pie pan and set aside. In a large bowl, beat the butter and egg until smooth (be sure the butter has cooled slightly so you don't end up cooking your egg).  Add both sugars and vanilla and continue to beat well, about one minute.  Add flour, baking soda and salt and mix just until incorpo

Prato de Bacalhau, Estilo Portugues com cebola, pimentão e azeitonas pretas M y mom is an absolute amazing cook and all of the Portuguese-style dishes I post here are inspired by her incredible talent and expertise!   This dish is classic Portuguese.   Keep in mind that authentic Portuguese recipes call for dry, salted Cod in their dishes. You can use fresh Cod fillets for this recipe, but I recommend the traditional dried and salted Cod fish, reminiscent of the Azores and the main land of Portugal.  If you are truly dedicated to making a genuine Portuguese dish, you can purchase dried, salted Cod and other Portuguese ingredients from our friends at Fernandes Sao Jorge Linguica in Tracy, California.  They are easy to work with, affordable and provide fast shipping!  Links and phone numbers are provided in our "links" page. 12 oz. dried, salted Cod OR fresh Cod fillets 4-5 medium potatoes, peeled and thick-sliced 3 eggs, hard-boiled and coarsely c