“Don’t store up treasures here on earth, where moths eat them and rust destroys them, and where thieves break in and steal. Store your treasures in heaven, where moths and rust cannot destroy, and thieves do not break in and steal. Wherever your treasure is, there the desires of your heart will also be.
“Your eye is like a lamp that provides light for your body. When your eye is healthy, your whole body is filled with light. But when your eye is unhealthy, your whole body is filled with darkness. And if the light you think you have is actually darkness, how deep that darkness is!Matthew 6:19-23
This is one of those “extra” posts, thrown up before I write some more serious content later in the day. It’s been a while since I wrote about food, so here are three meals from this week that are part of my ongoing commitment to talk about good health, better choices across the board, and what I like to call “The Gourmet Life.”
The “gourmet life” is a construct I developed while writing the chapter on excellence in “10 Life-charged Words.”
The idea, essentially, is that it is impossible to be satisfied when we consume junk; so good, fresh, wholesome foods not only taste great but they take away the urge to overeat. Why? Because what drives excess in not goodness but a lack of satisfaction.
The same is true when it comes to what we pursue in life. The wrong priorities never satisfy – yet we continue to focus on accumulating “more” because isn’t “more” always better? But more doesn’t satisfy, quality satisfies – and what we genuinely need is what genuinely satisfies.
- more doesn’t satisfy, quality satisfies;
- what we genuinely need is what genuinely satisfies.
Hence the emphasis on really good food.
Halibut, Jasmine rice, and mixed vegetables, with caramelized onions and mushrooms.
Halibut is my (current) favorite fish. Just salt and pepper, then cook – quickly – in the pan, using just a little olive oil and butter. Halibut’s flavor speaks for itself.
I tried onions and mushrooms instead of a sauce and it worked beautifully. Don’t forget it can take a good 20-30 minutes to properly caramelize onions. Add the mushrooms and a clove of diced garlic halfway through.
Fillet Mignon served with baked potato, carrots, and green beans
Here in Wake Forest, Publix is the only consistent source for excellent fillet. The secret for the baked potato is to soak in salt water for a couple of hours before baking. Cut cooking time by beginning in the microwave. Then roll the potato in olive oil, season generously with sea-salt, and finish in the oven at a high temperature.
For the carrots, sauté in olive oil with salt and cumin before adding the broccoli, green beans, and other available veggies.
Turkey meatloaf and Jasmine rice served with mixed vegetables.
Yes, I used the words “gourmet” and “meatloaf” in the same sentence!
Seriously, this is a wonderful take on meatloaf: Combine ground lean turkey, an egg, breadcrumbs, garlic salt, Worcestershire sauce, catsup, salt and pepper, then bake until it is nicely browned, even a little caramelized where the bottom meets the pan. This is a moist, flavorful meatloaf.
Happy eating, friends. And, take some time to figure out what is really satisfying and authentic, and pursue that.
Grace, peace, hope, light, love, mercy, and encouragement – DEREK