December is Comfort Food Month

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In our world, I have inaugurated December as Comfort Food Month. The cold weather and my cravings have dictated this official announcement but you know I can’t do anything without a twist, not even comfort food.

The more I thought about standard comfort foods -- apple pie, mac & cheese, tuna casserole, Chinese takeout – the louder my mental calorie alert sounded! Code red! Too much comfort food cannot be a good thing! So throughout December, I’m going to be giving you both traditional takes and lighter versions of those recipes, so you can indulge in authentic comfort foods just the way they were meant to be enjoyed and also have the option to enjoy the same classic tastes without the same classic calories. All the recipes will be Quick & Kosher and absolutely delicious, of course, but you’ll also have no-guilt options to grace your table, not your hips. Although guilt really has no place in my kitchen and shouldn’t in yours either.

It's funny how some people think of classic comfort foods as something you have to wolf down in the dark, shades lowered, in your sweats or PJs after an especially stressful day. Not true. You won't have to eat these in your robe and bunny slippers. We're going to really celebrate comfort foods and make them dining room table ready. They're so luscious you'll want to serve some of them on Shabbos!

First up: Mexican Brisket – the brisket recipe from my new cookbook Quick & Kosher Meals in Minutes.

My Mexican Brisket takes 5 minutes to prep and a total of 1 hour and 25 minutes to make; it's the perfect main for your Shabbos table!

The fabulous mix of spices is what makes this brisket “Mexican.” I use a mix of cumin, coriander and ancho chili powder. It's the ancho chili powder that gives this recipe its Mexican feel. It's a nice mild-to-moderately hot chile powder. Purchase pure powder, without additives or preservatives, for best flavor. Use it in everything -- sauces, soups, stews, and of course, chili.

After 1 hour and 20 minutes, your brisket will be tender and tasty and it will slice easily (like for a sandwich). Cook it for another 2 hours, as some people prefer, and the meat will break apart easily, just melting in your mouth. There are no rules with this one. I leave you free to experiment and interpret. It’s up to you.

Other delicious brisket recipes include: Brisket in Wine Sauce, Braised Brisket and Roots, and Oven Barbecued Brisket.