Weekday Cooking

Skillet Chicken with Spinach and Chickpeas

Excite your taste buds with different

Serves 3 Prep Time 10 minutes Cooking Time 20 minutes

500 grams skinless chicken thigh fillets salt and pepper 1 tablespoon vegetable oil 2 cloves garlic, chopped 1 medium white onion, chopped 1 (420-gram) can chickpeas, drained and rinsed ³ cup fresh calamansi juice 1 packed cup fresh spinach leaves cayenne pepper

1 Season chicken with salt and pepper. 2 Heat oil in a large pan over medium heat. Sauté garlic and onions until fragrant. Add chicken and cook for 4 minutes. Flip to cook the other side. 3 Add chickpeas and calamansi juice. Cover pan and cook for 5 more minutes. 4 Add spinach and cook until wilted. Adjust seasoning. Sprinkle with cayenne pepper.

MINUTE MEALS for every day of the week 30

Serves 4 to 6 Prep Time 15 minutes Cooking Time 15 minutes

1 tablespoon olive oil, plus more to drizzle 1 tablespoon unsalted butter 2 cloves garlic, minced 400 grams large shrimp, peeled and deveined salt and pepper 1 (150-gram) zucchini, chopped 1 (200-gram) head cauliflower, trimmed, florets chopped finely 1½ cups chicken stock or water 1 cup couscous ¼ cup grated Parmesan cheese 2 tablespoons chopped parsley 1 Heat oil and butter in a pot over medium heat. Sauté garlic until fragrant. Cook shrimp until they change color, about 2 minutes. Season with salt and pepper. Set shrimp aside. 2 Add zucchini to the pan and cook until soft, about and cook for 3 more minutes. 3 Add stock or water, increase heat, and bring to a boil. Turn off heat. Add couscous; season with salt and pepper. Stir until well combined. Cover and steam for about 5 minutes. 4 shrimp, cheese, and parsley. Season with salt and pepper; mix. Drizzle with olive oil.

Couscous with Shrimp, Zucchini, and Cauliflower

This 2017, why not introduce healthy ingredients to your family? Try couscous, a great alternative to rice and pasta. This proves that it can please most palates.

Thai Spicy Eggplant with Pork and Basil

Treat your family to a quick trip to Thailand with this fuss-free dish packed with bold for extra heat!

Serves 3 to 4 Prep Time 10 minutes Cooking Time 15 minutes

1 tablespoon vegetable oil 2 cloves garlic, minced 1 medium white onion, chopped 4 bird’s eye chilies (siling labuyo), chopped 250 grams ground pork 1 teaspoon minced lemongrass 1 teaspoon grated ginger 1 teaspoon fish sauce (patis) 1 tablespoon soy sauce 1 tablespoon brown sugar 1 tablespoon oyster sauce 2 medium eggplants, sliced into 2-inch pieces 1 cup Thai basil leaves salt and pepper 1 Heat vegetable oil in a pan over medium heat. Sauté garlic, onions, and chilies until fragrant. Add pork and cook until browned. Stir to separate clumps. 2 sauce, and brown sugar. Stir to combine and cook for a few more minutes. Add ³ cup water, oyster sauce, and eggplants. Cover pan and cook until eggplant is soft. 3 Add basil leaves. Adjust seasoning with salt and pepper; stir to combine. Serve immediately with steamed rice.

Serves 2 to 3 Prep Time 10 minutes Cooking Time 10 minutes

1 tablespoon soy sauce, divided 1 tablespoon fresh calamansi juice ground black pepper 250 grams skinless chicken thigh fillets, sliced into 1-inch cubes 2 tablespoons vegetable oil, divided 2 cloves garlic, chopped 1 medium white onion, chopped 200 grams large asparagus spears, chopped into 2-inch pieces 3 cups cooked white rice

1 Combine half of the soy sauce, calamansi juice, and pepper in a bowl. Add chicken, mix, and marinate for at least 5 minutes. 2 Heat 1 tablespoon oil in a pan over medium heat. Sauté garlic and onions until fragrant. Set aside half for later. Add chicken and cook until browned. 3 Add asparagus and cook until tender. Remove from pan and set aside. 4 In the same pan, heat remaining oil. Add rice and reserved cooked garlic and onions. Season with remaining soy sauce and pepper. Cook until heated through. 5 Divide rice among bowls. Top with chicken and asparagus.

Chicken and Asparagus Rice Bowl

Got leftover rice? Toss it with a few fresh ingredients to make a ready in a jiffy!

This week's grocery list

PRODUCE

3 medium white onions 1 large head garlic 1 small knob ginger 2 medium eggplants 1 (200-gram) head cauliflower 1 (150-gram) zucchini 1 medium pack calamansi (at least 35 pieces) 1 small bunch lemongrass 1 small pack bird’s eye chilies (at least 6 pieces) 1 (200-gram) bunch large asparagus spears 1 (200-gram) bag fresh spinach leaves 1 (20-gram) pack Thai basil 1 (20-gram) pack cilantro 1 (20-gram) pack parsley

MEAT, POULTRY, SEAFOOD

750 grams skinless chicken thigh fillets 250 grams ground pork 400 grams cream dory fillets 400 grams large shrimp

DAIRY

1 (100-gram) pack grated

Parmesan cheese 1 (100-gram) stick unsalted butter

STAPLES

olive oil vegetable oil soy sauce fish sauce (patis) rice salt pepper brown sugar

MISCELLANEOUS

1 box couscous 1 small pack oyster sauce 1 (420-gram) can chickpeas cayenne pepper Serves 3 to 4 Prep Time 10 minutes Cooking Time 10 minutes

¼ cup fresh calamansi juice 1 teaspoon fish sauce (patis) 2 tablespoons chopped cilantro (wansoy), plus more to garnish ground black pepper 400 grams cream dory fillets, thawed 1 teaspoon vegetable oil 1 tablespoon unsalted butter 2 cloves garlic, smashed 1 Combine calamansi juice, pepper in a small bowl. 2 shallow container. Drizzle half of the calamansi mixture least 5 minutes. 3 Heat oil and butter in a large pan over medium heat. Sauté garlic until fragrant. 5 minutes. 4 2 to 3 more minutes. Drizzle remaining calamansi mixture

Cilantro- Calamansi Fish Fillets

Here’s a quick and to add to your