Sadie 23 weeks

Wow! Things are really changing around here.
Sadie is sitting in her high chair all the time now. She eats her cereal (and tries to hold the spoon and feed herself) and even drank from a bottle two days in a row!!!!

She's starting to sit up on her own more and more each day.
Sadie has also discovered her toes and really enjoys eating them.
She also likes Crystal Geyser bottles, tortilla chip bags and fingers.
We also have to watch out because Sadie rolls over all the time now.

If only we could get her to sleep better at night!

The week went by fairly fast. Unfortunately, Sadie got some more shots. She takes them like a champ but I know she hates them.

Gary and Addi slept over on Thursday which was fun. It seems like all of our friends have kids who are two years old.
On Friday we got to hang out with grandma and grandpa (and Peter who was home sick).
On Sunday I made cupcakes for Tyler's 2nd birthday party.
Michele hosted it at Larkey Park. We had pizza and hung out in the shade. The weather was great.

Cookies 'n' Cream and Peanut Butter and Jelly Cupcakes
I didn't tell anyone this but, the cupcakes were vegan.
Everyone loved them and I even got a wedding cake order out of the whole thing!

This week we're getting ready for our trip to Oregon to see the Martins/Reynolds.
We're very excited to be going on vacation and to see the fam.

Last week I made some really delicious enchiladas I think you'll want to try.


Black Bean Enchiladas
Serves 8
Adapted from Veganomicon

You will need:
Enchilada Sauce
Filling
Tortillas (about 14 corn)
Cheese (Mexican blend shredded, cheddar, jack , whatever floats your boat)
A shallow casserole dish at least 11 ½ x 7 ½ inches
A griddle, skillet or flat electric stove top

Sauce:
2 Tablespoons Grapeseed or Olive oil
1 red onion roasted and diced
3 peppers, red, yellow or orange (mix and match here), roasted and chopped
3-4 large tomatoes, roasted
3 cloves garlic, roasted
3 tsp. ancho chili powder
1-2 chipotle peppers in adobo sauce (more or less depending on how spicy you like it)
1 ½ tsp ground cumin
1 tsp oregano or marjoram
16 ounces diced tomatoes with juice
1 tsp sugar
2 tsp salt
Blender, food processor or immersion blender

Heat your oven to 450*F
Roast bell peppers, tomatoes, garlic and onion
Let cool before dicing and chopping
Heat olive oil in a medium sauce pot
Sauté roast veggies to heat
Add spices, sugar and salt, stir to combine
Add the chipotle pepper and a little of the adobo sauce
Add the diced tomatoes and their juices
Bring to a boil, simmer 5-7 minutes
Let cool and puree

Filling (do this while roasting the veggies for the sauce)
You will need:
2 cans black beans, drained and rinsed
1 cup frozen corn
1 zucchini, grated
1 carrot, peeled and grated
3 Tablespoons Grapeseed or Olive Oil
4 cloves, garlic, minced
¼ cup vegetable broth or water
3 tablespoons lime juice
¼ cup toasted pepitas (pumpkin seeds), chopped
1 tsp salt
About 14 corn tortillas

Preheat your oven to 375*F
Heat the oil in a large skillet or saucepan over medium/low heat
Toss in the garlic, stir until fragrant and slightly browned
add the carrot and zucchini
sprinkle with a little salt (this will release some of the water from the veggies)
continue cooking until most of the water has evaporated
add the beans, frozen corn and cumin
stir to combine and cook until beans are heated and corn has defrosted
add the vegetable broth, and lime juice
bring to a boil and stir occaisionally until the liquid has mostly evaporated
with a potato masher or spoon, lightly mash the beans around (this will absorb a little more liquid)
add the pepitas and salt
stir and set aside
add more lime juice or salt if needed

To assemble:
Spread a generous amount of sauce on the bottom of the casserole dish
Heat your tortillas in whatever vessel you chose from above (I use the flat electric stove method) until soft (just a few seconds on each side)
Place tortilla in the casserole dish and spread a little more sauce on top
Place a good size amount of the filling on top of the that
Roll the tortilla up and slide to the side to make room for the rest
Repeat until all the filling and/or sauce is gone
Top with cheese
Cover tightly and bake for 25 minutes
Remove cover and bake for an additional 15-20 minutes more.
Let cool slightly before serving.


enjoy!
xoxoxo

sadie week 23