This weekend I dusted off some old recipe files that caught my eye 5 years ago and vowed to create rather than to let them sit in that online catalog shelf of mine that is always added to but never looked back on.
The first of the creations were Chile Pea Puffs from 101 cookbooks.
Ingredients
Olive Oil or nonstick cooking spray
1 cup cooked green peas, slightly mashed
1/4 cup extra firm tofu, crumbled
2 small green serrano chiles, minced
1/4 tsp. salt
1/4 tsp. red chile flakes
1/4 tsp. pepper
1/4 tsp. cumin
1/2 tsp. garlic, minced
32 wonton wrappers
Cup of water and a brush for sealing edges
Preheat oven to 400F degrees. Line a baking pan with parchment paper (or your new dream Valentines day gift- Silpat baking mats!). In a medium bowl mix together the mashed peas, tofu, chilis, salt, chili flakes, pepper, cumin, and garlic.
Place one mounded teaspoonful of the pea mixture in the center of a wonton wrapper.
Brush all four sides with water.
Fold the bottom half of the wonton wrapper up just over the pea mixture.
Fold in the right and left sides, meeting in the middle.
Fold the wrapper in half.
Then flip the wonton over and you have a mini spring roll!
When you have filled and wrapped all thirty two wrappers brush each one with olive oil or spray with Non Stick Cooking spray and bake in a 400F degree oven for 7-10 minutes or until golden brown.
Notes: This recipe freezes well so it's pretty simple to double and have stock left over.
In the future I would try this with spring roll wrappers and go for a more substantial filling amount in the spring rolls. Wonton wrappers can get a little chewy in texture.
BANANA DESSERT PUFFS
I had some leftover wrappers when all was said and done with the pea puffs so I decided to create some banana puffs which reminded me of the friend bananas that we had daily for breakfast in Brasil.
Ingredients
1 Banana
1/2 cup brown sugar
wonton wrappers
Directions
Preheat oven to 400F degrees.
Slice bananas in 1/2 inch pieces. Add the brown sugar to a small bowl. Add a slice of banana coating it in brown sugar and place it in the middle of a wonton wrapper. Brush all four sides of the wonton wrapper with water and then bring the 4 wonton wrapper sides together pinching and twisting to form a little satchel. Once all banana puffs are finished, brush with olive oil and bake at 400F for 7-10 minutes until nice and golden.
Sacramento beer week commences. Pangaea Two Brews Cafe for Oregon vs. San Diego breweries battle (disappointing). Kupros bistro for some Beryessa brew and Paesanos for some Bruschetta and tequila lime pizza. Ended the night with a stop at BEATS to pick up a few vinyls (Magical Mystery tour for me, Chemical Brothers for B) and some chocolate ice cream and spicy fries celebrating a friends birthday with karaoke at Hamburger Patties. 
