I believe a nurturing home needs a lively kitchen. Food, well-being, support and comfort can all be found around the table, over a nice meal served in peace. As a homemaker and amateur chef, the kitchen is like my headquarters, and it’s where the atmosphere of the home is set. As a newly-wed wife, one of the first things I learned is that anything done in haste is not done or received well. It doesn’t matter how gorgeous a meal is, if it is made carelessly, it will lack that sweet aroma of love — what makes a meal truly nurturing.

In comes: the slow cooker. If good things take time, the slow cooker, inherently, makes very good things. There’s something nearly magical about putting all your ingredients in the pot, coming back a few hours later, lifting the lid and having a meal ready.

These shredded beef tacos are a favorite for sharing a meal with friends or family. They’re warm, colorful and boast a variety of textures and flavors.

My version of the Olive Garden classic, Zuppa Toscana, adds a few southwestern-inspired touches, and the result is healthful, hearty bowl perfect for winter and spring.

These recipes leave a lot of room for interpretation because I think the most nurturing meals are the most creative and heartfelt ones.

SHREDDED BEEF TACOS WITH PICKLED ONIONS

Serves 4-6

Ingredients:

2-pound round roast

1-1 ½ cups vegetable broth (or just enough to almost cover the meat)

1-2 Tbsp sriracha (depending on how much kick you like)

Chile powder

Salt

Peper

Garlic powder

Taco-sized tortillas

Crispy greens (such as arugula, kale or cabbage)

Pickled onions

Taco sauce

Mayo

Siracha

Lime juice

Salt

Pepper

1. Sear the roast in a pan for two to three minutes on each side.

2. Place the meat in your slow cooker with vegetable stock, siracha and a generous sprinkle of all the seasonings.

3. Cook on low for three to five hours or on high for two to four hours.

4. For the taco sauce, combine all the ingredients and season to taste.

5. To serve, remove the roast from the slow cooker and shred it using two forks. Warm your tortillas on the stove, fill with meat, add toppings and enjoy!

To make the pickled onions, simply slice a red onion thinly and pull apart its natural slivers. In a large mason jar, add equal parts white vinegar and water, plus a drizzle of honey and some salt. Then add the onion slices, place the lid on the jar and shake to combine. Make sure the onions are completely submerged, and if you need more liquid, add some vinegar. Place the jar in the fridge. They’ll be ready in as few as four to six hours; but the longer they soak the better!

ZOUPPA TOUSCANA (SOUTHWEST EDITION)

Serves 4-6

Ingredients:

4 medium potatoes

1 pound turkey sausage

1 small yellow onion, chopped

2-2 ½ cup vegetable broth

Kale (frozen)

1 can kidney beans

Salt

Pepper

Garlic powder

Dried oregano

Red chile flakes

Milk or cream (optional)

Parmesan (optional)

1. Begin cooking the turkey sausage with the chopped onion in a pan.

2. While the turkey is on the stove, cube the potatoes (I leave the skin on). Add the potatoes to your slow cooker.

3. When the turkey is fully cooked and the onions are translucent, add the mixture to the potatoes.

4. Add the vegetable broth and seasonings. Cook on low for three to five hours or on high for about two hours (or until potatoes are tender).

5. About 10 minutes before you’re ready to serve, add the frozen kale, kidney beans and milk or cream (to your liking). Add more seasonings if needed.

6. Serve with a small, or generous, sprinkle of parmesan and enjoy!

 

Kristen Grace
Assistant Print + Digital Editor
kristen.grace_