Some Moose Facts

Thank you to the USDA for these moose facts.

Fat

Moose meat is a lean source of protein because it has less than 1 g total fat per 100 g serving, and less than 0.5 g saturated fat. Saturated fat raises levels of bad LDL cholesterol in your blood, and moose meat is a healthier choice than fatty meats, such as steak. A serving of moose meat has 59 mg cholesterol, so monitor the amount of moose meat you have if you are trying to reduce your cholesterol intake. Cholesterol from your diet raises your blood cholesterol levels, and healthy adults should have no more than 300 mg per day.

Sodium and Potassium

A low-sodium food has less than 140 mg per serving, according to the Mayo Clinic, and moose meat has only 65 mg in a 100 g serving. It provides 317 mg potassium. A diet low in sodium and high in potassium can help you maintain a healthy blood pressure and lower your risk for heart disease, stroke and kidney disease, according to the 2010 Dietary Guidelines from the U.S. Department of Health and Human Services. Healthy adults should have no more than 2,300 mg sodium and at least 4,700 mg potassium per day.

Other Minerals

A 100 g serving of moose meat provides 9 mg selenium, or 17 percent of the daily value for this essential mineral. Selenium is a heart-healthy nutrient because it promotes the antioxidant activity of nutrients such as vitamin E and vitamin C. Moose meat has 3 mg iron, or 17 percent of the daily value for iron, which is a part of healthy red blood cells and a strong immune system. Zinc also supports immune function, and a 100 g serving of raw moose meat supplies 2.8 mg zinc, or 19 percent of the daily value.

Tea and Toast

I can hardly believe that summer is half over already. With her quick visit so many things get crammed into summer that we really should stop and enjoy.
Like making jelly with the little honey or the kids or grand kids. It is so much fun to make the sweet fruity jelly and jam that you will enjoy long into the dark, cold winter.
 My hubby and I have a morning routine when he is home from his work. Tea and toast. Its a wonderful tradition and something we cherish as very special time together and while sometimes due to the weather the precious tea and toast may include a warm blanket fresh out of the dryer (if its really cold) it will always include our homemade jams and jelly. Now this isn't breakfast, usually tea and toast is either an event that happens so early in the morning it may be followed by a nap if one got up too early or it is treated like an actual tea and served around 3 pm like our eastern neighbors. No matter when you serve tea and toast you will enjoy it, how could a fresh cup of tea and a piece of toasted homemade bread, covered with butter and jam be bad? Its a great way to get some of that precious lost family time at the table or on the porch back. I know if a visitor is ever lucky enough to be included in our tea and toast, it is all they talk about for days! LOL. So grab yourself a cup or a beaker for your tea and start thinking about the wonderful jelly you will make this year.

My Jelly and Jam List

Hot pepper jelly
Blueberry jelly
Cranberry-Rhubarb
Grape Jelly
Apple
Marmalade orange-lemon
Peach Jam
Strawberry Jam
Rhubarb will go the fastest, its unique flavor so special in Alaska!! Goes so well with Caribou sausage and egg breakfast and especially well with tea and toast.

Just follow the simple recipes in your sure-jell preservative for jams and jelly's and hey, send me a pic I would love to post it. Kay

Pasta ala you

Pasta is so easy and so fun to make, that once you give it a try you will want to teach someone else, say your honey and your kids and grandkids too. What a great thing to do on a rainy day make noodles.
This recipe can have any number of variations if you have a kitchen aid and the attachment for noodles well your all set. If not break out the rolling pin and a floured surface to work on and you will need somewhere for your noodles too dry I have some 2x2 boards I keep around and just wipe them down before I use them.
This recipe if for noodles for 2. For every 2 people you cook them for double the recipe.

Make a mound of 2 cups of flour I use unbleached you can use whatever you like.
In the top of the mound make a well and into this well crack an egg that has been sitting at room temperature for a couple of hours. Then to that add 1 pinch of salt and 1/2 an egg shell of room temp water. Start mixing by hand in place, inside the well you created and keep incorporating the flour into the mixture until you have a nice thick dough.

Using a floured surface and a rolling pin roll out the dough very thin ( noodle like) I use flour and fold my sheet of flat dough in half several times and make thin straight cuts, unfold the noodles and hang over a broom handle or your 2x2 or whatever you come up with. Let dry about 2 hours before you use them, just drop them into boiling salted water. Now  you can add 1 tbsp. spinach or mashed carrots to this mix for veggie noodles you can even puree squash and use it. Make noodles just the same and hang, you can make these noodles as wide as you like and even use them as ravioli or any noodle you need. Enjoy.