Women's Initiative Network Wichita

Help & Hope for survivors of domestic violence

Judy

WIN Food Bag Recipe Challenge: Autumn Pork Roast

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The challenge: What to make with a bounty of fall fruit and vegetables and a queen-sized pork roast
The response: Make hearty Autumn Pork Roast meal

 

Recently, the Women of WIN received a giant pork roast from the St. Jude Catholic Church food pantry. Typically, when we get “economy-sized” packages of food that are much too much for one woman and her children, we’ll divide and share it among several women.

That’s easy when the food is a bag of oranges or a package of cookies. But when it’s a something like a seven-pound bone-in pork roast that serves 20, we often opt to cook it in the WIN kitchen for a communal lunch everyone – participants, staff and volunteers alike – can enjoy.

It’s important to fully cook pork, so use a meat thermometer to ensure doneness (an interior temperature of 170 degrees). Pork is typically very tender and juicy when cooked slowly in the oven, and we weren’t disappointed with this recipe. Coincidentally, it also includes several other items we received from the food pantry — potatoes, squash, parsnips and apples — making it a tasty, well-rounded meal perfect for a crisp fall day.

Here’s the recipe we used, sized down for a more manageable 3- to 5-pound roast. Try it and let us know what you think.

Autumn Pork Roast

Makes 6-8 servings

  • 1 bone-in pork loin roast (approx. 3 to 5 pounds)
  • 8 medium potatoes, peeled and quartered
  • 8 carrots or parsnips, halved lengthwise
  • 2 medium onions, quartered
  • 1 small butternut or summer squash, or fresh pumpkin, peeled and cut into 1-1/2-inch chunks
  • 1 cup water
  • 1 tablespoon dried Italian seasoning
  • 1/4 teaspoon pepper
  • 2 tablespoons butter or margarine
  • 4 baking apples, peeled, cored and quartered

Spray a large roasting plan with non-stick spray. Place the roast in the pan and surround with the cut-up vegetables.

Add water to pan, then sprinkle meat and vegetables with seasonings. Dot vegetables with butter.

Bake, uncovered, at 400 degrees for 15 minutes. Reduce heat to 350 degrees; then bake, uncovered, for 1 hour.

Place the apples around roast; cover and bake for another hour, basting every 30 minutes, or until a meat thermometer reads 170 degrees. If desired, thicken pan juices for gravy.

Help make WIN a homelike place to heal

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Studies show that people recovering from emotional trauma heal faster in an environment that is warm, welcoming and homelike. That’s especially true for the Women of WIN, who are healing from their experience as domestic abuse survivors.

And that’s why we’d like to transform WIN’s roomy-but-plain facility into a place that’s homey and comfortable — and adaptable to our many program activities: job-skill and life-skill classes, individual and group therapy, mentor meetings, production work, and studying.

Currently, group therapy sessions are held in the same space where classes are conducted and work projects are performed. There is no privacy and no sound-deadening walls or room dividers.

For group therapy, WIN would like to create a zone with living room-style seating, area rugs, soft lighting and calming nature-inspired colors. Instead of a sofa, comfortable and durable side chairs would accommodate the participants’ need for personal space; and room dividers, to create a sense of privacy and soundproofing, would further enhance the safe, cocoon-like atmosphere necessary for therapy sessions.

In the classroom/working area participants attend educational presentations during part of the day, then perform a variety of assembly work projects. There, moveable and adjustable work and study tables and chairs are needed, along with bright overhead lighting, and a projection screen for audiovisual presentations is used in class sessions.

We estimate the transformation of WIN’s space will cost approximately $20,000, and we welcome contributions of furnishings, paint and construction materials as well as cash gifts of all sizes toward our goal.

If you would like to learn more about this project and how you can help make it a reality through your financial or material gifts, please call Karen Schmidt or Judy Conkling at 316-262-3960.

WIN Food Bag Recipe Challenge: Chicken-Rice-Okra Casserole

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The challenge: What to make with fresh okra, ground chicken and white rice

The response: Chicken-Rice-Okra Casserole

Unless you’re from the South, chances are you don’t eat much okra. In fact, most of us have never had it any way other than breaded and fried, or in gumbo.

When the Women of WIN were offered a huge bag of fresh okra with their weekly groceries from St. Jude Catholic Church, they searched for a new and different way to cook the nutritious and low-calorie vegetable. They discovered this easy recipe that pairs okra with ground chicken – which also was in the week’s food bag. Precooking the chicken, okra and rice before assembling the casserole makes this a quick make-ahead meal that only needs to warm in the oven before serving.

Did you know… Okra was originally brought to the U.S. by slaves from Ethiopia in the early 1700s. It is a good source of vitamins A, C and K, and minerals like potassium, magnesium and calcium, so it is good for heart and eye health, strong bones and to protect against cancer.

Chicken-Rice-Okra Casserole

Serves 4, 450 calories per serving

  • 1 can condensed cream of mushroom soup
  • ¾ cup uncooked rice
  • ¼ teaspoon paprika
  • ¼ tablespoon black pepper
  • 1 pound ground chicken
  • 4 cups sliced fresh okra (or 1 pound package frozen okra)
  • 1 can french-fried onions

Heat oven to 375 degrees.

Prepare rice according to package directions until barely done. Set aside.

In a large frying pan, cook ground chicken until just done. Set aside.

To the the same large frying pan, add a bit of oil or butter and saute the sliced okra until firm but tender.

To a lightly greased 9×13 inch baking dish add the rice, chicken, okra, soup, and seasoning.

Bake uncovered until casserole begins to bubble, about 20 minutes.

Sprinkle fried onions over the top and return to oven, until topping begins to brown, about 5-10 more minutes.

Serve immediately.

WIN Food Bag Recipe Challenge: Slow Cooker Beans and Rice

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The challenge: Turn pinto beans, rice and taco seasoning into a versatile meal ingredient
The response: Slow Cooker Beans and Rice

Beans and rice are a famously delicious, high-protein alternative to meat when you’re living on a tight budget. And this recipe, for Slow Cooker Beans and Rice, is not only simple to make, it’s easily adaptable to a variety of uses:

  • In a rice bowl, with chopped lettuce or spicy cabbage slaw, pico de gallo, guacamole, and sour cream
  • With tortillas, as a burrito filling, plain or with shredded cheese and salsa
  • As a main dish, with sliced apples, cheese cubes and cornbread on the side

Best of all, you can season it to taste, based on what you have available.

Slow Cooker Rice and Beans

Makes 6 servings, 385 calories each

  • 1 bag (1 pound) dried pinto beans
  • 1 cup uncooked rice
  • 1/3 to ½ cup chunky salsa OR
  • 1 14.5-ounce can salsa style diced tomatoes
  • 1 package taco seasoning OR
    • ½ teaspoon pepper
    • 1 teaspoon garlic salt
    • 2 tablespoons dried, minced onion (or ½ chopped fresh onion)
    • 1 tablespoon chili powder (more or less to taste)
    • ½ teaspoon cumin or oregano

Place uncooked beans in a large colander, rinse and drain well.

To a large bowl or cooking pot, add the rinsed beans and cover with water. Cover and set aside to soak overnight or at least 4 hours.

Drain and rinse soaked beans, then place them in a large slow cooker. Add salsa or tomatoes and seasonings. Pour a quart or more of warm water over the beans until the beans are covered by about 2 inches over the top. Gently stir to mix.

Cook beans on low all day (or overnight), until tender (at least 6-8 hours). Check them periodically and add water, as needed.

When the beans are nearly done, prepare rice according to package directions. For added flavor, make Cilantro Lime Rice by adding 1 tablespoon lime juice and 1 tablespoon dried cilantro to the cooking water.

Serve the beans over a scoop of warm rice, or mix the beans and rice together as a burrito filling or in a rice bowl with salad ingredients, shredded cheese, guacamole or sour cream.

 

WIN Food Bag Recipe Challenge: Bread Pudding with Raisins and Grape Jelly

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Each week the St. Jude Catholic Church food bank provides a variety of groceries to people in need – including the Women of WIN. This week, their food bag included this eclectic mix: organic whole milk, day-old French bread, raisins, grape jelly and fresh eggs.

The women’s challenge: Turn this into a tasty treat.

Their response: Bread Pudding

Here’s their recipe – which earned rave reviews from the women, who enjoyed it for lunch.

Bread Pudding with Raisins and Grape Jelly
  • 1 loaf day-old bread
  • ½ cup raisins, packed
  • 4 cups milk
  • 4 eggs, beaten
  • 1 cup sugar
  • 1 tablespoon vanilla
  • ½ teaspoon cinnamon

Grease a 9-by-9-inch baking dish. Cut up bread into bite-sized pieces. Layer bread in baking dish with raisins.

To a large mixing bowl, add sugar and cinnamon and stir to mix. Add eggs and milk and stir until sugar is dissolved. Add vanilla.

Pour milk mixture over layered bread in baking dish. Let it sit about one hour, until bread absorbs the liquid.

Bake for about 20-30 minutes at 325 degrees, or until a knife inserted in the center comes out clean.

Remove from oven to cool slightly, then drizzle with grape jelly (or your choice of jelly flavors, or pancake syrup). Serve warm, with ice cream or whipped cream.

WIN Food Bag Recipe Challenge: Split Pea Hummus

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Each Monday, the Women of WIN are blessed with a bag of assorted groceries from St. Jude Catholic Church. The challenge is discovering recipes that will turn that weekly bounty into tasty meals the whole family will enjoy. WIN’s weekly Food Bag Recipe Challenge helps our women do that.

The challenge: Make a cool and summery recipe with dried split peas
The response: Split Pea Hummus

I like this simple recipe because it uses items I typically have on hand: jarred garlic paste, extra virgin olive oil and bottled lemon juice – and not tahini (sesame paste), which I rarely have, and that is in most other hummus recipes. It tastes great, too, just like traditional garbanzo bean hummus. The only negative is having to simmer the beans for a half hour or more until they are soft and taste “done.”

Split Pea Hummus

Serves 8, 145 calories per 2 heaping tablespoon serving

1 cup dried split peas
1 garlic clove or ½ teaspoon jarred chopped garlic
1/2 teaspoon salt, divided
1/4 cup extra virgin olive oil
1 tablespoon lemon juice
1/4 teaspoon ground cumin

Sort and wash peas. To a medium saucepan, add 2 cups water, salt, and garlic. Bring to a boil, then stir in dried peas. Reduce heat to low, cover and simmer for about 25 or 30 minutes, stirring occasionally to prevent burning. Cook until peas are tender – or even mushy — but taste “done.”

When peas are soft, let them settle in the pan and spoon off any excess water on top. In a food processor or blender, combine peas, olive oil, lemon juice and cumin. Pulse or blend until the mixture reaches the desired smoothness. Stop blending occasionally and use a spatula to scrape down the sides of the processor or blender.

Spoon into a serving bowl and serve at room temperature with fresh vegetables, pita chips or thinly sliced toast wedges.

WIN Food Bag Recipe Challenge: Velveeta Burger Bake

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Each Monday, the Women of WIN are blessed with a bag of assorted groceries from St. Jude Catholic Church in Wichita. The challenge is discovering recipes that will turn that weekly bounty into tasty meals the whole family will enjoy. WIN’s weekly Food Bank Recipe Challenge helps our women do that.

The challenge: Turn bread, milk, eggs, Velveeta and hamburger into a tasty meal.
The response: Velveeta Burger Bake

This easy, protein-rich casserole is a great way to use up your day-old bread, leftover meat and veggies, for a tasty meal any time of day. Serve it with fruit for breakfast or brunch, or a salad of leafy greens and tomato for lunch or dinner.

Velveeta Burger Bake
Serves 12, approximately 380 calories per serving
  • 12 slices (about 1 loaf) of slightly stale bread, cubed
  • 1 pound cooked ground beef, crumbled, drained (OR cubed ham, or crumbled bacon)
  • 1 pound Velveeta, cubed
  • 9 eggs, beaten
  • 3 cups 2% milk
  • 1/4 chopped onion (optional)
  • 1/2 to 1 cup cooked, drained chopped broccoli, green beans, sliced carrots, chopped bell peppers, and/or chopped celery (optional)

Grease a 13-inch x 9-inch baking pan. Into the pan place half of the cubed bread, then layer with onions, cooked hamburger and cubed Velveeta. Top with remaining cubed bread.

In a mixing bowl, beat eggs with milk until blended. Pour egg and milk mixture over bread. Cover pan with foil or plastic wrap and refrigerate 1 to 4 hours, or until bread absorbs all the egg and milk mixture.

Bake uncovered at 350 degrees for 50-60 minutes, or until golden brown on top and a knife inserted into the center comes out clean. Let casserole rest about 10 minutes before serving.

Wichita WIN board elects officers, names new directors

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The Board of Directors for Wichita Women’s Initiative Network has elected new officers for the current year. They are: Chair – Dee Nighswonger, director of the Sedgwick County Developmental Disability Organization; Vice-Chair –Stephanie Gaskill-Jakub, realtor with J.P. Weigand; Secretary – Kathy Wiebe, owner of Belite Enterprises, LLC; and Treasurer – Kathy Siebert, owner of KMS Consulting.

The board also has elected the following new members to the board: Jill Kerschen, accounts payable specialist for IMA Financial Group in Wichita; Daniel Murphy, web technology specialist at Newman University; John Newsom, retired lead design engineer for The Boeing Company in Wichita; and Rebecca Page, management analyst for Sedgwick County.