Let’s face it—when dinner rolls around, most of us are in one of three moods: ready to cook, ready to reheat leftovers, or ready to just order takeout. But what if I told you there’s a fourth option? One that’s quick, easy, and actually delicious? Enter Yasmin Fahr’s new cookbook, Cook Simply, Live Fully. This isn’t your average recipe book—it’s a game-changer for those nights when all you want to do is kick back but still crave something satisfying. Fahr’s approach? Simple ingredients, minimal prep, and maximum flavor. “You’ll be amazed at how rich and flavorful these meals are, especially considering how quick they come together,” Fahr promises. Think 15 to 20 minutes, tops. So, why not give one of these speedy suppers a try tonight? Your taste buds (and wallet) will thank you.
Spicy Chicken Thighs That’ll Make Your Mouth Happy
(Serves 4)
What You’ll Need:
Olive oil
1 to 1 1⁄2 lbs boneless, skinless chicken thighs (pat them dry and cut into bite-sized pieces)
Salt
1 spoonful soy sauce
2 or 3 spoonfuls chili crisp (add more if you’re feeling adventurous)
Fresh cilantro (leaves and tender stems, gently torn, optional)
Scallions (optional)
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How to Make It:
Step one: Start by heating up your skillet. Drizzle a generous circle of olive oil over medium-high heat, tilting the pan to coat the surface evenly. Once hot, add the chicken, season with a good pinch of salt, and let it cook undisturbed for about 5 to 7 minutes. You’ll know it’s ready when the chicken releases easily from the pan and has a nice golden-brown crust on the bottom. Flip it over, season the other side lightly with salt, and cook for another 5 to 6 minutes until there’s no pink left.
Step two: Time to amp up the flavor. Remove the skillet from the heat and add a spoonful of soy sauce. Use a wooden spoon to swirl it around, making sure to scrape off any bits stuck to the bottom of the pan.
Step three: The pièce de résistance—spoon that chili crisp generously over the chicken. If you’re feeling fancy, top it off with some fresh cilantro and snipped scallions. Serve it up over a bed of steaming rice, and you’ve got yourself a meal that’ll make even takeout jealous.
Nutrition Stats:
PER SERVING: 163 calories, 11 grams protein, 0 grams carbs, 0 grams fiber, 0 grams sugar, 13 grams fat.
Asparagus and Feta Skillet Eggs: Breakfast for Dinner
(Serves 2)
What You’ll Need:
Olive oil
1 bunch asparagus (snap off the ends and cut into bite-sized pieces)
Salt
Ground cumin
Red pepper flakes
4 eggs
1⁄2 cup crumbled feta or grated Parmesan
A handful of fresh herbs like cilantro, parsley, basil, mint, or dill (gently torn)
1 lemon, halved
Freshly cracked black pepper
Bread or delicate greens, for serving
How to Make It:
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Step one: Preheat your broiler with the rack about 6 inches from the heat source. In a 12-inch ovenproof skillet, drizzle two generous waves of olive oil over medium-high heat until it shimmers. Add the asparagus, season with a pinch of salt, and cook undisturbed for about 2 minutes. Then, toss in the cumin and red pepper flakes, stir everything together, and cook for another minute.
Step two: Turn off the heat and create four little wells in the asparagus. Crack an egg into each well, top with half the cheese, and pop it under the broiler for about 4 minutes.
Step three: Finish it off by sprinkling the remaining cheese and herbs over the top, squeezing half a lemon over everything, and finishing with a dash of freshly cracked black pepper. Serve it up with some crusty bread or a side of greens, and don’t forget the extra lemon wedge for good measure.
Nutrition Stats:
PER SERVING: 315 calories, 19 grams protein, 10 grams carbs, 3 grams fiber, 5 grams sugar, 24 grams fat.
