The Family Table: Waiting for boredom to come
Much to the joy of the three children who inhabit our home, school is out!
There was a countdown marked off on our kitchen calendar — various Xs and numbers littered the days leading up to June 2. Their anticipation to be free of daily homework and structured learning was palpable.
It’s been less than a week, and we’re considering a friendly adults-only bet to see which of the three declares boredom first, and how long it takes.
I’d imagine most parents have this struggle. School is a daily grind for kids and parents — especially those of us who work. We put in an eight-hour day at the office, followed by gathering up children, doing homework, making sure everyone gets to their activities, are fed and bathed, and then we wake up to do it all over again.
Summer offers everyone involved some respite, and Mike and I are fortunate to have parents who are retired and love to spend time with their grandchildren. On days we can’t work out babysitting with our schedules, they are quick to help.
Even without school, our summer will be packed with plans: a trip to Busch Gardens, baseball games, the beach and various outings and festivals. But no matter how many walks, playground trips or other small adventures we take, the dreaded, “I’m so bored,” will come — likely from Josie, the definition of perpetual motion.
As a means of curtailing that (and, ok, selfishly getting a little assistance), I’ve promised her that when I do my twice weekly cooking, she will be my dedicated assistant.
This Sunday, we monkeyed together an enchilada casserole in the slow cooker. Be aware — the recipe below makes enough to feed 10 people, so if you’re not willing to eat this for several days and don’t have company coming, cut it in half. I made such a big recipe for several reasons: we all like to eat, and it makes packing a lunch in the morning for work much simpler when the food is already cooked.
Josie was so proud of her efforts that she asked to take some of the casserole home to her mom and stepdad. She proudly reported to me on Monday that they also loved the results of the first of her summer cooking lessons.
Slow Cooker Enchilada Casserole
2 cans corn
2 cans black beans
2 cans fire roasted tomatoes
1.5 pounds ground beef
3 cans red enchilada sauce
1 bag shredded Mexican cheese
8 ounces cream cheese
2 cups quinoa
1 cup water
Toppings of your choice (sour cream, diced tomatoes and onions, sliced avocado)
Brown the beef, and drain off excess grease. While it’s still warm, add the beef and the cream cheese into the slow cooker and stir to combine. Drain the corn and black beans and rinse well. Add to the slow cooker, along with the tomatoes and their juices and two cans of enchilada sauce. Stir everything together and add in the quinoa and water. Scrape down the sides of the slow cooker and make sure everything is well combined. Cover the top with the third can of enchilada sauce and sprinkle cheese over it all.
Cook on high for four hours. Top with whatever you enjoy!