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God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

God’s ultimate goal for us, however, is that we be truly conformed to the likeness of His Son in our person as well as in our standing… Jesus did not die just to save us from the penalty of sin, nor even just to make us holy in our standing before God. He died to purify for Himself a people eager to obey Him, a people eager to be transformed into His likeness… This process of gradually conforming us to the likeness of Christ begins at the very moment of our salvation when the Holy Spirit comes to dwell within us and to actually give us a new life in Christ. We call this gradual process progressive sanctification, or growing in holiness, because it truly is a growth process.

Jerry Bridges

There is a sense in which the human soul has caved in on itself and is now held captive by a fixation with its own states and conditions and concerns. The soul has become parasitic on itself, feeding on its needs and cravings by excessive introspection and elaborate attempts to elevate its sense of self-worth. Your soul was never meant for this. You were designed for something better. You were built for the contemplation of something infinitely more complex, something incomparably more fascinating than your own “self.” You were created for the joyful contemplation of God.

Sam Storms

We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

Rosemary Swordfish On Vegetable Couscous

January 29, 2023

CATEGORY	CUISINE	TAG	YIELD
Grains, Seafood, Meats		Beans, Cornellier, Fish & seaf, Lentils & g	6	Servings

INGREDIENTS

1	T	Olive oil
1	T	Fresh rosemary, minced
1		Clove garlic, crushed
36	oz	Swordfish steaks
1/2	c	Carrots, diced
1/2	c	Zucchini, diced
3	T	Kalamata olives, pitted and
		chopped
2	T	Fresh lemon juice
3/4	t	Ground cumin
1/4	t	Ground cinnamon
1/8	t	Salt, optional
1/8	t	Pepper
2	c	Chicken broth
1	c	Couscous, uncooked
1/8	t	Salt, optional
1/8	t	Pepper
		Cooking spray

INSTRUCTIONS

Combine olive oil, rosemary and garlic and stir well. Rub into
swordfish steaks and set aside.  Combine carrot and next 8 ingredients
(carrots through chicken  stock), in a medium saucepan. Bring to a
boil, reduce heat and  simemer, uncovered, five minutes or until
vegetables are tender. Stir  in couscous,. Remove from heat; cover and
let stand five minutes.  Fluff with a fork.  Sprinkle both sides of
swordfish steaks with salt and pepper. Place a  large nonstick skillet
coated with cooking spray over medium high  heat until hot. Add
swordfish and cook four minutes on each side or  until done. Serve over
couscous mixture.  NOTES : The swordfish steaks are super when
barbecued. Recipe by:  Cooking Light, July 1997 Posted to Digest
eat-lf.v097.n196 by  "Cornellier, Ann" <Cornellier.Ann@tbs-sct.gc.ca>
on Aug 4, 1997

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 85 Calories From Fat: 30 Total Fat: 3.3g Cholesterol: 0mg Sodium: 468.9mg Potassium: 266.5mg Carbohydrates: 10.2g Fiber: 2.3g Sugar: 1.3g Protein: 4.4g