1 cup chopped yellow onion
8 ounces carrot, chopped
4 garlic cloves, peeled
1 (1-pound) butternut squash, peeled and cut into 1/2 inch cubes
1 (8-ounce) acorn squash, quartered
1 tablespoon olive oil
1/2 teaspoon black pepper
2 cups water
1 teaspoon Madras curry powder
1/2 teaspoon garam masala
1/4 teaspoon ground red pepper
2 14-ounce cans  fat-free, low sodium chicken broth
6 tablespoons Greek yogurt
6 teaspoons honey

1. Preheat oven to 500 deg.
2. Arrange the first 5 ingredients on a jelly-roll pan. Drizzle with oil; sprinkle with pepper. Toss. Roast at 500 deg. for 30 minutes or until vegetables are tender, turning once. Cool for 10 minutes. Peel acorn squash; discard skin.
3. Combine vegetable mixture, 2 cups water, curry powder, garam masala, and red pepper in a food processor; pulse to desired consistency. Scrape mixture into a large saucepan over medium heat. Stir in broth; bring to a boil. Cool for 10 minutes, stirring occasionally, and stir in salt.
4. Combine yogurt and honey in a small bowl, stirring well. Serve with soup.

Calories 143; Fat 3.1 g., Protein 4.8 g., Carb 27 g., Fiber 4.4 g.

Caramelized Onion, Gruyere, and Bacon Spread (serves

3 1/2 cups chopped onion
2 ounces Gruyere cheese, shredded and divided
2 tablespoons chopped fresh chives, divided
1/3 cup mayonnaise
1/3 cup fat-free sour cream
1/4 teaspoon salt
1/4 teaspoon black pepper
3 bacon slices, crumbled

1. Preheat oven to 425 deg.
2. Heat a large cast iron skillet over medium-high heat. Coat pan lightly with cooking spray. Add onion to pan; saute 5 minutes, stirring occasionally. Cool slightly.
3. Reserve 2 tablespoons cheese. Combine remaining cheese, caramelized onion, 1 tablespoon chives, and the remaining ingredients in a medium bowl. Transfer mixture to a 1-quart glass or ceramic baking dishes coated lightly with cooking spray. Sprinkle with reserved 2 tablespoons cheese.
4. Bake at 425 deg. for 20 minutes or until bronwed and bubbly. Sprinkle with remaining 1 tablespoon chives.

Calories 101,  Fat 6.8 g.,  Protein 4.2 g.,  Carb 5.3 g.; Fiber 0.7 g.

Crab Cakes With Herb Salad  (16 servings)

Vinaigrette: 1/2 cup grapeseed oil
                  1/4 cup fresh lemon juice
                   1 tablespoon minced fresh dill
                   1 tablespoon minced fresh tarragon
                   1 tablespoon minced green onion
                   1/2 teaspoon Dijon mustard

Crab Cakes: 1/4 cup mayonnaise
                   1/4 cup minced green onions
                   2 large egg yolks
                   2 tablespoons fresh lemon juice
                   4 teaspoons minced fresh dill
                   4 teaspoons minced fresh cilantro
                   1 tablespoon Dijon mustard
                   1 tablespoon finely grated lemon peel
                   1/4 teaspoon ground black pepper
                   1 pound blue crabmeat or Dungeness crabmeat
                   2 cups panko (Japanese breadcrumbs), divided    (available in the Asian foods section of supermarkets or Asian markets)
                   2 tablespoons (or more) butter
                   2 tablespoons (or more) grapeseed oil

Salad:  2 5-ounce containers herb salad mix
           fresh sprigs of dill, tarragon, cilantro

Vinaigrette preparation: Whisk oil, lemon juice, dill, tarragon, cilantro, green onion, and mustard in a small bowl. Season with salt and pepper.
        Can be made one day ahead – cover and chill.

Crab cakes: Line baking sheet with waxed paper. Whisk first 10 ingredients in a large bowl. Mix in crabmeat and 1 cup panko,breaking up crabmeat slightly. Let stand 10 minutes. Place remaining panko on rimmed baking sheet, spreading slightly. Form crab mixture into sixteen 2-inch diameter patties, using about scant 1/4 cup for each. Press both sides of patties into panko. Transfer patties to waxed-paper-lined baking sheet. Cover and chill at least 1 hour and up to 1 day.
Melt 1 tablespoon butter with 1 tablespoon oil in each of 2 heavy large skillets over medium-high heat. Add crab cakes to skillets and cook until golden on both sides, adding more butter and oil as needed, about 5 minutes total.

Place salad mix in a very large bowl. Add 1/2 cup vinaigrette; toss. Arrange crab cakes on platter. Garnish with herb sprigs, drizzle with some remaining vinaigrette, and serve with a salad.

Prosecco-Raspberry Gelee

2 cups fresh raspberries
3/4 cup plus 2 tablespoons sugar, divided
2 tablespoons fresh lemon juice, divided
1 750-ml chilled bottle Prosecco (Italian sparkling wine), divided
3 1/2 teaspoons unflavored gelatin (measured from two 1/4-ounce envelopes)
3/4 teaspoon orange-flower water (optional – a flavoring extrract available in the cocktail-mixers or baking section of better supermarkets and in liquor stores, or Middle Eastern markets)

1. Place raspberries, 1/4 cup sugar, and 1 tablespoon lemon juice in a medium bowl; toss gently to combine. Let stand at room temperature until raspberries release their juices, tossing occasionally, 20-30 minutes.
2. Place 1/2 cup Prosecco in a small bowl. Sprinkle gelatin over and let stand 5 minutes to soften. Bring 1 cup Prosecco to a boil with remaining 1/2 cup plus 2 tablespoons sugar, stirring until sugar is dissolved. Remove from heat; add gelatin mixture and stir until dissolved.
3. Transfer gelatin mixture to a large pitcher. Add raspberries with juices, remaining Prosecco, remaining 1 tablespoon lemon juice, and orange-flower water (if using), stirring to dissolve any sugar.
4. Using a slotted spoon, divide raspberries equally among couple glasses or other small wide, shallow glasses or cups. Divide Prosecco mixture equally among glasses, about 3/4 cup per glass. Chill until firm, about 3 hours.
Can be made up to 2 days ahead. Cover and keep chilled.

        Barnabas has secured 40 acres of property adjacent to the original land that was bought in 1987, land that we have been using since we started. The area includes the General Store, the summer staff housing, the gardens, the sheep field and pig run.This brings Barnabas’ landholdings 
to a total of 82 acres. The transfer of the property officially took place in early December.

It has been an amazing journey to get us to this point, so many stories of God working in people’s lives. What a blessing to hear some of those!

LAST CHANCE…The deadline for the final property payment is just 10 days away.
We don’t want you to miss out on this exciting opportunity to make history.
As of today the total amount remaining is $57,730. Every dollar given will be matched…so that means $28,865!
Please pray with us that this will come in by March 1^st.

Follow the progress at http://fme.ly/barnaland

Thank you.

There are many ways to stretch your donations – gifts of stocks, some  companies match employers’ donations…

Please pray for them as they set out on this adventure.

Alpha

Carla & Michael Preston

Rebecca Sanz

Rebecca Sanz

Rebecca grew up in a Christian home with an older sister and two younger brothers. They have all spent multiple summers working at Barnabas. Since she finished high school at home, she has been nannying, working in daycares, going to school part time to get her Early Childhood Certificate, and also spent a year working in the kitchen at Camp Homewood. In February 2011 she attended her second Young Adult Retreat at Barnabas and God brought the thought of doing the internship across her mind. Almost a year later, she is excited to be part of the internship program and is looking forward, with nerves anticipation, to what God has in store for her over the next four months.

Robyn Leavens

Robyn Leavens

Robyn has a great love for stories (mystical and real), design, being in nature, cuddling up with a good book and a cat, and hanging out with good people. She is excited to be serving at Barnabas as an intern after recently completing a certificate in design and she is pondering how she will use this in the future. She would love to illustrate children’s books. She is looking forward to seeing how God will reveal himself and grow her this spring.