vaccinated chicken and brunch with the Millers

Sadie got some of her first shots this week. They made her real tired and she threw up later that night, twice. She took them like a champ though I must say. She only cried for a few minutes and then proceeded to sleep the rest of the day.

Sadie measures in at 23 inches long and weighs 12 pounds. She is just getting so big is ridiculous. When we look at pictures of her from when she was first born I can't even believe she was so small!

Princess Gruntingchicken is now smiling and cooing. She talks to both Peter and I and smiles all the time. Peter and Sadie have started playing peek-a-boo with each other. She's also holding her head up pretty well on her own and is most definitely running things around here.

For the most part, things are business as usual.

On Saturday we had Tracy and Ian over for brunch. Since Ian is vegan and Peter and I aren't really eating eggs I made a vegan feast of Hazelnut waffles and "No Huevos" Rancheros. Normally Huevos Rancheros is served with an egg over easy or over medium, this was the first time I served it with scramble tofu, it was delicious!
The ranchero sauce and tofu are so easy to make. I made the ranchero sauce the day before and just reheated before serving.

NO HUEVOS RANCHEROS
serves 6
You will need:
corn tortillas (1-2 per person)
1 can refried black beans
ranchero sauce
tofu scramble
tofutti sour cream
guacamole
shredded soy cheese (cheddar, jack mix)
large skillet
food processor or blender

RANCHERO SAUCE
1T olive oil
1 yellow onion, chopped
1 each red, orange, yellow bell pepper, chopped
1 tsp cumin
1/2 tsp salt
1/4 tsp chile de arbol powder
1/4 tsp chipotle powder
1/2 tsp ancho chile powder
1 clove garlic, minced
1 cup chopped tomatoes in juice
1 cup vegetable broth

combine all the spices and garlic in a small bowl, set aside
in a large skillet, heat oil over medium-high heat
saute onion until translucent
add garlic and spices, mix well
add tomatoes and chicken stock
bring to a boil
simmer uncovered for 15 minutes or until most of the liquid has reduced
let cool
puree in food processor or blender

TOFU SCRAMBLE
2lbs firm tofu, drained and pressed
1T olive oil
1 onion, chopped fine ( I used yellow)
2-3 garlic cloves, minced
1 1/2 T cumin
2 tsp thyme
2 tsp paprika
1 tsp tumeric
2 tsp salt
1/2 c water +/-

combine spices in a small bowl, set aside
Heat oil over medium-high heat in a large skillet
saute onion until translucent
add garlic, saute until fragrant
add spices and mix well (they will stick to the pan)
deglaze with 1/4 c of the water, scraping pan well
crumble in tofu, mix well
continue to lift and mix everything for 15 minutes
add water as needed to prevent sticking

TO ASSEMBLE
Heat tortillas on a skillet or in the oven
Heat ranchero sauce and beans
Place a scoop of beans on the tortilla
Put tofu scramble on top of beans
Layer and top with cheese, ranchero sauce, guac and sour cream

enjoy!
xoxo

sadie week 10