Total Pageviews

Sunday, December 19, 2010

cheftonne: Chef Tonne mobilizes for Luxury Home

cheftonne: Chef Tonne mobilizes for Luxury Home "I received a call from a frantic young lady on Thursday, fresh back from my trip to Fort Hood; I was ready to wrap up the holiday season and..."

Chef Tonne mobilizes for Luxury Home Magazine...prepares for 200 people

I received a call from a frantic young lady on Thursday, fresh back from my trip to Fort Hood; I was ready to wrap up the holiday season and put my ladle to rest until next year.... well not so fast.  Luxury Home Magazine found themselves in a pickle when the event planner and caterer backed out , I had 24 hours to come up with a Eco friendly menu, that did not require alot of preparation and would not ruin a 5 million dollar home in Highland Park.  Oh did I mention Grey Goose was  highlighting their new pear vodka and the menu must achieve a balance for the pal-lats for the 200 high profile guest?  Brittanie was such a delight and she remained calm;after a brief meditation I came up with the following menu.
Smoked meat tray with chicken, beef, shrimp and a garlic ginger spread/ side of wheat baguettes
De veiled eggs with red salmon caviar
Antipasto party tray - kalamata olives. marinated artichokes, red peppers, and stuffed grape leaves
Gorgonzola cheese with walnuts, cranberries and fresh parsley served with water crackers.
Cheese cake brownies bites
This event turned out to be success and I have even received phone calls from local realtor's and other potential clients.  You can check me out in the upcoming issue of Luxury Home Magazine in late January....!  Until Next time Chow-Baby!

Thursday, December 16, 2010

cheftonne: A old fashioned mustard green recipe for Leslie a ...

cheftonne: A old fashioned mustard green recipe for Leslie a ...: "I had the pleasure of meeting Leslie at her daughters wedding 2 years ago and she has become a great Facebook friend! ..."

A old fashioned mustard green recipe for Leslie a past client

I had the pleasure of meeting Leslie  at her daughters wedding 2 years ago and she has become a great Facebook friend!  Today I found out she plants her Garden and has alot of great veggies, one I love are mustard greens.  Leslie this recipe is for you and your new grandchild on the way....thank you for allowing me to cater your daughters wedding! Chow Baby!

3 bunches of mustard greens cleaned and sliced
1 cup of chopped onion
1 cup of chopped celery
1 cup chopped green pepper
4 cloves of chopped garlic
1 chopped jalapeƱo(optional)
1/2 stick of butter or margarine
1t Italian seasoning
1t basil
1t oregano
1t marjoram
1t black pepper
6 T chicken bouillon
3 quarts water
1/4 c extra virgin olive oil
2 smoked turkey necks or 1 smoked turkey wing
Saute onion, bell pepper, celery and garlic with butter in large stock pot until transparent, (cover over medium heat). Add water, turkey, herbs, and black pepper, cover and bring to a boil.  Add bouillon boil until turkey necks are falling apart (about 1 hour on medium high heat).  Reduce heat to medium add jalapeno and mustard greens.  cook until tender, another 35 minutes. add olive oil, mix well, remove from heat ! Serve with cornbread and enjoy!

Sunday, November 21, 2010

Bread-Not All What It’s Baked up to be!

If you buy baked goods such as breads, pastries, pastas, and deserts look for the U, UD, K or  on the package and if it does have any these symbols.    The main ingredient used in baked goods that is not Kosher, L - Cysteine which is made from human hair, and is used as a dough conditioner in bakery products. These ingredient derived from human hair is mainly made in Japan and China, which is made from the wheat we ship overseas and then in return it’s processed without FDA regulation or over-site; China/Japan in return sell back to US at a reduced cost.  The end result of this…. Americans are eating human hair!

I challenge you to think about this, the next time you go eat pizza with hand tossed dough, thin crust, and bread sticks from Pizza Hut, Domino's,  and bread from Subway and Jason’s Deli, be warned the bread dough contains L-Cysteine, and the shredded cheese contains cellulose to prevent caking which is derived from pig gelatin.

Good News! We have found Natures Own Bread 100% whole wheat contains no L-Cysteine, unfortunately for the cost conscious, this bread retails for $2.89, however you can purchase the bread at the local bread outlet store located in Grand Prairie, TX for approximately .89 cents a loaf.  Kroger also has prepackaged pastries with the Kosher U symbol, which contains no L-Cysteine and of course our favorite, Costco has a Kosher make your own pizza crust, and animal rennent free cheese.    Until next time Chow-Baby!

Wednesday, November 10, 2010

Honey Garlic Chicken With Red Chili Vegetables...great after a 2 mile walk!

2 cups of boneless skinless chicken thighs
1/2 white onion cubed
4 cloves of garlic sliced thin
1 T sesame oil
14oz bag of frozen broccoli normandy thawed (marinated in 1 T crushed red chili flakes with 1/2 cup honey)
1/2 cup sliced celery
1/2 green bell pepper
2 t basil
2 t thyme
1 t black pepper 
saute chicken, onion and garlic until chicken is tender, add vegetables, herbs DO NOT OVER COOK VEGETABLES IT KILLS THE NUTRIENTS!  Mix well serve over steamed rice. Sprinkle with soy sauce ti taste. This was a great meal after my husband and I walked 2 miles this evening.....until next time chow baby.
Check out his blog regarding the things that are in processed foods!!!

Monday, November 8, 2010

Sweet Potato Pie for the Holidays....! or just call me I will deliver

1 Marie Calendars Pie Shell (kosher)
1 can of evaporated milk
3 eggs
1 stick of butter
3 sweet potatoes peeled and boiled until soft
1/2 t nutmeg
3/4 cup  brown sugar
 mix ingredients all together with mixer for about 10 minutes or blend in food processor
pour into a pie shell baked 45 minutes on 350....done!  cool refrigerate overnite... serve, eat and sleep! until next time Chow-baby!

Thursday, November 4, 2010

cheftonne: Breakfast Burrito gets a speeding ticket by Texas State Trooper!

cheftonne: Breakfast Burrito gets a speeding ticket by Texas State Trooper!

Facebook | Chef Tonne

Facebook | Chef Tonne

Breakfast Burrito gets a speeding ticket by Texas State Trooper!

Marriage is a on-going comedy show! my husband was late for work this morning due to his inability to stop hitting snooze on the alarm clock, now flying up Dallas North Tollway, he's pulled over by a TX Trooper.  Why does he decide to taunt the man eating  his chicken sausage, potato, egg and cheese breakfast burrito.  Alim graciously excepts the ticket as the Trooper comments on his nice breakfast,  and as he pulls off screaming out of his window. That's why you are not getting any of my burrito and I am just gonna fax it to my wife's attorney John Loza anyway, you have wasted your time! Insanity at 6am..too early
Here is the easy, quick recipe for the upcoming morning on the go.  
1  potato cubed and sauteed until brown or steamed in the microwave until done
2 Eggs
2 T cheddar cheese
1 chicken breast cubed or 1/4 c homemade chicken sausage.  (cooked)
fresh cilantro 
1t oregano
1 t black pepper
1/4 t cumin
2 Kosher tortillas
fresh salsa on the side 
Scramble eggs over medium heat, mix in oregano, pepper, cumin, potatoes, and chicken, cook until done. turn off heat, sprinkle with cheddar cheese and cilantro.  Spoon into warm tortilla, wrap and serve with salsa.  Hopefully this will help anyone in a pinch for time so that their burrito will not get a speeding ticket. Until next time..chow-baby!

Tuesday, November 2, 2010

Chef Tonne Uniting People thru food!

Old Fashioned Chicken Noodle for my Two Sarahs!
This morning I was communicating with my FB friend Sarah Alzubi, she was having a stay at home mom nightmare.of a day.. my solution- chicken noodle soup and old school music on this cold rainy Dallas Election day.
Later in the evening I received a message from Sarah Abdul asking for a chicken noodle soup recipe.  Well Sarah here's a recap of the recipe that I gave Sarah earlier today.
3 cups of cubed chicken breast
2 cups of Partially cooked ( extra wide egg noodles)
1 cup of chopped white onions
3 cloves of crushed garlic
1 cup sliced celery
1 cup sliced fresh carrots(peeled)
2 bay leaves
1 T oregano
1 T marjoram 
2 t black pepper
1 t cayenne pepper
6 bouillon cubes dissolved
3 quarts of water  '
Turn the Ipod to Pandora Radio-Got To Be Real and start cookin"
Saute onions, garlic. black pepper and cubed chicken breast together in extra large stock pot for about 15 minutes 
add water, bouillon, herbs and spices, bring to a boil for about 10 minutes, reduce heat add celery, carrots cook an additional 10 minutes.  Remove from heat add egg noodles, serve.  Until next time my Sarah's I have a homemade apple pie waiting for me.....Chef Tonne uniting people thru food!

cheftonne: Hearty Vegetable Soup on a Cold Rainy Dallas Elect...

cheftonne: Hearty Vegetable Soup on a Cold Rainy Dallas Elect...: "1 1/2 small white onion chopped 3 cloves of garlic crushed 2 T grapeseed oil (canola will do) 6 vegetable boullion dissolved 2 QTS water 5 s..."

Hearty Vegetable Soup on a Cold Rainy Dallas Election Day! Invite friends you WILL have leftovers.

1 1/2 small white onion chopped
3 cloves of garlic crushed
2 T grapeseed oil (canola will do)
6 vegetable boullion dissolved
2 QTS water
5 small cubed potatoes
3 stalks of celery cubed
1 green pepper cubed
1 16oz bag of frozen mixed vegetables
1 14 oz can of diced tomatoes
1 14 oz can of tomato sauce
1/2 small cabbage sliced
1 T basil
1 T oregano
1 T thyme
1 t black pepper
Large Stock pot
Martha White Cornbread Muffins
Saute onion, garlic, in grapeseed oil until transparent, add water and bouillon, bring to a boil. Add spices and tomato sauce. Add potatoes cook 15 mins or until tender, add celery, green pepper, mixed vegetable, diced tomatoes, cabbage. Simmer 5 min, remove from heat let stand 5 min serve with Martha white cornbread muffins.....remember always grab U!  Until next time Chow-baby!

cheftonne: Don't hate on Oprah..oops I mean Okra! Spicy Okr...

cheftonne: Don't hate on Oprah..oops I mean Okra! Spicy Okr...: "This soul food classic is sometimes tricky and requires skill and timing, people think of okra as this slimy messy vegetable---NOT! I grabb..."

Sunday, October 31, 2010

cheftonne: Don't hate on Oprah..oops I mean Okra! Spicy Okr...

cheftonne: Don't hate on Oprah..oops I mean Okra! Spicy Okr...: "This soul food classic is sometimes tricky and requires skill and timing, people think of okra as this slimy messy vegetable---NOT! I grabb..."

Don't hate on Oprah..oops I mean Okra! Spicy Okra and Tomatoes!

This soul food classic is sometimes tricky and requires skill and timing, people think of okra as this slimy messy vegetable---NOT!  I grabbed this recipe from Rubye (my mom with her PhD in Kosher Soul).
Okra and Tomatoes with Roasted Corn.
2 cups of fresh okra
2 corn on the cob roasted on the grill, sliced from the husk
1 14oz can of Italian diced tomatoes
1 can of tomato sauce
1 small onion sliced
1 T of Grape seed oil
1 glove of fresh garlic crushed
2 Tablespoon of Italian seasoning
black pepper
1 t celery seed
1 t cayenne pepper
1 bouillon cube dissolved in 1/4 c water

Heat grape seed oil in cast iron or stainless steel skillet over medium heat, add onion, garlic, saute 10 minutes, add  roasted corn, tomatoes, herbs, spices and tomato sauce, bouillon bring to a rolling boil for 15 minutes, toss in okra, remove from heat and let stand, serve with cornbread.....chow-baby!

Chef Tonne's old school fall classics.....Purple Hull Peas

I am constantly amazed by the lack of fiber in a person's diet, we need fiber Purple Hull Peas
1 12oz bag of organic purple hull peas
1 can of diced tomatoes
2 cloves of crushed garlic
1/2 c white onion chopped
1/4 c green pepper chopped
1t of basil, thyme, oregano and majoram
2 t cayennne pepper (great for the heart)
3 cups of chicken broth
ALL KOSHER of course.....look for the U

saute' garlic and onion until transparent
add diced tomatoes
green pepper and chicken broth
bring to a boil
add herbs and spices
reduce and simmer 2 hours on medium heat.
serve with steamed rice

Until next time chow-baby!

Friday, October 29, 2010

Chef Tonne's quick breakfast Idea.....El Salvador Meets Louisiana-Kosher Style

Growing up with a Southern Mom and Grandmother we had the pleasure of eating sweet rice for breakfast, usually made from the left over rice from the night before this morning I wanted to do something different because my Native Texas Husband loves his sweet rice as well.  Basically is consist of the following
2 cups of Cooked rice, 1 T of butter and 1/4 cup of cane sugar.  Melt butter, stir in sugar until dissolved toss with cooked rice! Served with Migas  2 eggs, 1/4 c homemade chicken sausage, 1 T oil, ( I like grape-seed oil), 1 T Kirkland Brand Monterey jack cheese, and 1 T Kirkland Cheddar cheese, 1/4 cup crushed Santita Tortilla Chips(kosher) chopped tomatoes, cilantro, and homemade salsa from local Mexican grocer(made in house fresh ingredients only).  Whip eggs in bowl, pour eggs in skillet, add chips, chicken sausage and tomatoes, mix until fully cooked, top with cheese, salsa and cilantro.  Enjoy with pineapple juice and 8 oz glass of water!! Great for a fall morning......until next time Chow-baby!

Wednesday, October 27, 2010

Chef Tonne opens the first organic restaurant for the US Department of Defense.

Bayonet and Bugle American Bistro: first of its kind

U.S. Air Force photo by Staff Sgt. Tim Chacon
Chef Tonne Khabir, executive chef, cuts an apple in the new kitchen for the Bayonet & Bugle American Bistro on Jan. 4 in the Bolling Club. The Bayonet and Bugle opens for business Jan. 11.
Bolling employees and residents have long called for a healthy, inexpensive food option on base.
The new Bayonet and Bugle American Bistro in the Bolling Club opens Jan. 11 and has all the ingredients to answer that need.
In describing the idea behind the restaurant, Tonne Khabir, the restaurant’s executive chef, talked about the necessity of military members remaining fit.
‘‘We think the military needs to be healthy,” Khabir said. ‘‘They need options to ensure they can sustain the healthy lifestyle they’ve been taught to live by.”
The restaurant is open 10:30 a.m.-9 p.m. every day, and offers a casual bistro-style atmosphere with free wireless Internet; inexpensive, nourishing food, delivery on base, catering, a full bar and a private party room.
Delivery is available for all locations on base. Defense Intelligence Agency employees will be required to pick up their orders outside the compound.
The Bayonet and Bugle provides healthy alternatives to items such as fried French fries and white bread by replacing them with sea-salt sweet-potato wedges, tortilla wraps, and multigrain wheat bread. With an extensive selection of meal-size salads, sandwiches and healthy versions of old-fashioned comfort foods, the bistro aims to provide many nutritional choices for everyone to enjoy.
‘‘Each dish is prepared fresh to order with free-range, organic meats containing no hormones or antibiotics,” Khabir said. ‘‘We’re going back to the way our grandparents ate, the natural way of eating.”
The cost for meals ranges from $7.95 to $8.95 per plate, $1.25 to $2.25 for desserts and $3.50 for children’s meals.
The restaurants also offers special discounts to the its Facebook friends.
For information or to place an order after opening day, call 202-373-0505.

Cap Gemini Dallas Womens Council welcomes back Chef Tonne

Its been over a year now and I am back in the comforts of Dallas Texas, after my assignment in Washington, DC I appreciated my clients even more.  Cap Gemini Consulting ( contacted me to start the process of cooking for a local women's shelter again, you would have thought I won the lottery when I received the email.  October is domestic violence awareness month and the call to action was just what I needed,  I am looking forward to doing what  I love to do best for a great group of women...they inspire me!

Tuesday, October 26, 2010

Cheap Organic to the rescue

Dinner dilemma tonite.....yes chef tonne overslept and awoke to her 6"0 225 lbs husband staring at her with amazement that its 7:30pm and he had no dinner. My chef gene kicked in as I crawled out of bed only to run downstairs and find I forgot to thaw the chicken earlier...well tonite we will be vegetarians.  The end result was a spiral organic pasta, with spinach, tomatoes, roasted garlic, cracked pepper, capers, onions and grilled artichokes politely tossed in a tarragon sauce.  I rushed to serve this with a cheese pizza made from a kosher crust I located from Costco topped with Kirkland animal rennet free monterey jack cheese and fresh basil.  Whew!  Dinner crisis avoided.....thanks Costco for cheap organic, kosher alternatives to dinner!! Remember always grab U!

Introducing Halal 101

Asalaam Alaikum 
Everyday it baffles my mind on the lack of knowledge we Muslims have in the United States in regards to food items that are not halal; so when Brother Maddox called asked me for an article on halal eating or recipes...I was elate!  In my pre-shahada days I had the pleasure of growing up in a household that was kosher, we ate Orthodox Kosher foods from the hospital where my mother worked.  Our family celebrated the traditional American Holidays like all other Baptist families, Christmas, Thanksgiving, Easter....however I noticed we would never mix meat with dairy, or eat pork.  I think this began my fascination with foods from other cultures!  Fast forward to post Shahada roughly 1993, I begin to notice Muslim friends that were completely ignorant of the pork and the "creative" names associated with pork, not to mention alcohol.  I sometimes become fearful of accepting dinner invitations from Muslims because of the lack of knowledge regarding true halal food consumption; with local Masjids selling Cheetos and Doritos (fried in lard), local Halal grocers selling Kraft singles (pork rennet cheese), and my all time favorite-Muslims drinking flavored lattes on a daily basis sweetened with syrups that contain alcohol... that ain't halal brothers and sisters!  Unfortunately, we live in capitalistic society that is driven by the sell of pork bellies and futures, the more pork bellies sold/traded the more money is made. In the coming months I will begin the basic education of eating Halal, I look forward to this challenge every month.(inshallah)  In the meantime, please check out my blog on a daily basis share recipes, events, ideas, even ask questions.  You can also friend me on facebook...chef tonne! Inshallah we will meet, eat and discuss soon.....chowbaby!