This week we had a visit from Jesse Miller to talk about technology in the classroom. His opinion on cellphones in the classroom varied greatly from the ideas that I had about them. He believes that we should be integrating cell phones into the classroom and teaching students how to use them respectfully instead of just banning them. This is an opinion that differs from most of those that I have seen during my classroom observations. However, I think there is value in creating an environment where students have the ability to learn and make choices for themselves. Hence, this is something that I would want to try in my classrooms in the future; but, I can still see situations arising where I may have to ensure I have guidelines in place for the students to ensure proper use.
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This week I decided to make a veggie lasagna for something a little bit different.
Ingredients:
- 1 box of lasagna noodles (12-14 noodles)
- 2 large carrots (grated)
- 4 celery sticks (diced)
- 1 bunch green onions
- 1 bunch baby spinach
- 750ml container of cottage cheese
- 600-750 grams of mozzarella cheese (grated)
- 4 cups of tomato sauce
- oregano, basil, thyme, pepper
Step 1: Saute the carrots and celery until cooked through
Step 2: In a large bowl mix together cottage cheese, carrots, celery, green onions, oregano, basil, thyme and pepper
Step 3: Assemble in a large casserole dish by layers of: noodles, sauce, cottage cheese mixture, spinach, grated cheese, and repeat till container is full. Usually 3-4 layers.
Step 4: Bake in oven for 45 – 60 mins and let rest for 15 mins.
This lasagna came out super yummy and I have plans to make it again in the future! It makes about 8 servings. If desired put into microwavable dishes and refrigerate or freeze for the rest of the week.
This week in my EdTech class we had a workshop on video editing, screen capture tools, and audio editing. During and after the workshop, I was reflecting on the potential places these tools could have in my classroom. As a future math and science teacher, I can envision many topics that students may need to have re-explained to them, or reminded of at home before they become fully comfortable with the concept. This screen capture tool would allow allow me to create a couple of 5 minute videos on topics students often struggle with. This way, if when students are at home working on their homework and get stuck, they could simply open up the videos to get a refresher on the material. I think this could be an amazing tool to help students sitting at home struggling with questions get answers right away. This is definitely a technique I would want to employ to help students in the future!
This week, I decided to try making something a little more complicated. I chose a soy glazed chicken recipe and paired it with some rice noodles and veggies. What you need is:
Ingredients:
- 8 boneless/skinless uncooked chicken thighs
- 1 bag of rice vermicelli noodles
- 1 bunch green onions
- Tray full of mixed veggies (I used broccoli, cauliflower and carrots)
- Chili powder
- Salt and pepper
- 1 Tbsp of olive oil
Chicken marinade:
- 1/4 cup of brown sugar
- 3 Tbsp of soy sauce
- 2 Tbsp of grated ginger
- 1 Tbsp olive oil
Noodle Sauce:
- 1 tsp of garlic powder
- 4 Tbsp of butter
- 2 tsp of soy sauce
- 2 Tbsp of brown sugar
- 1 tsp of sesame oil
- 2 Tbsp of oyster sauce
Step 1: Prepare marinade and pour over chicken and marinade overnight
Step 2: Clean and cut up mixed veggies and place on baking sheet. Drizzle with with olive oil and sprinkle with chili powder, salt and pepper. Put into oven and cook at 350 F until veggies are tender (~ 40 mins)
Step 3: Take chicken and the marinade and place in a pan. Cook with the lid on until chicken is cooked. Remove chicken from pan and allow the rest of the sauce to reduce into a sticky glaze stirring regularly . Toss chicken with glaze and green onions.
Step 4: Boil water and boil the rice noodles till tender (~ 4 min). Drain and place into sauce pan. Add the noodle sauce and stir to incorporate.
Step 5: Assemble the chicken, noodles and vegetables into containers to make pre-portioned meals for the week.
Step 6: Cover and refrigerate, reheat in microwave when ready to eat.
Hi everyone!
This week in my EdTech class, we had a student who was unable to make it into the class due to a recent surgery. Luckily, this student had the opportunity to attend the class virtually, via a robot! I thought this was super cool! I had never seen a virtual student, and I think it is an amazing opportunity. I know that currently it would not be realistic to have these available in every school for all students that may be sick that day. However, one day that could be a reality. I think it is awesome that the student could still be apart of the class discussions and still participate within the class community. It is awesome, that one day there could be no location barriers that would prevent students from getting the education they want. Sick students would no longer have to decide between resting at home and missing out on an important class, or coming to school while feeling yucky and risk getting other students sick. Moreover, someone from across the world could attend a different school and experience a different culture without having to leave their family behind! There are so many applications of robot students that I am excited to see what the future has in store!
Nicole 🙂
Hi everyone!
This week I decided to make crock pot chicken soup as I came down with a bit of a cold and it seemed like a yummy and easy idea!
To make this recipe you would need:
- 8 cups chicken stock
- 2 large carrots (sliced)
- 3 celery sticks (sliced)
- 1 pound of green beans (cut into pieces)
- 3 chicken drum sticks (frozen)
- 2 bay leaves
- 1 tsp thyme
- 1/2 tsp rosemary
- 1/2 tsp sage
- 1 cup cooked quinoa
- salt and pepper to taste
Step 1: Clean and cut all the vegetables and place into the crock pot.
Step 2: Add the spices and chicken into the crock pot.
Step 3: Add stock and cook in crock pot for 8 hours on low!
Step 4: Remove chicken bones and bay leaves then add in cooked quinoa.
Step 5: Salt and pepper to taste and enjoy!
I really enjoyed this recipe as it was super easy for me to make, even though I was not feeling very well! I will definitely be making this soup again, even when I am healthy. It was super yummy and easy! Also there is basically no clean up, which is a huge plus to cooking with a crock pot! I look forward to trying out something a little harder next week.
Nicole 🙂
As an assignment for my EdTech class, we were asked to watch the documentary “Most Likely to Succeed”. I thought this documentary was very eye opening in regards to how our education system operates. Although the documentary was about the US educational system, I still learned a lot. The main point that I took away from the video was that regardless of the major changes within our society, the education system in the US has remained mostly unchanged. After I really thought about this fact for a minute, I realized how it also holds true for the Canadian educational system. As teachers we need to re-think the way a class is taught. Not all students will think and learn the same way; hence, when I become a teacher I will ensure that I use other strategies, including student inquiry, to bring my students the most well rounded learning experience possible.
Here is a link to the documentary Most Likely to Succeed:
Nicole 🙂
Hi Everyone!
My question for my free inquiry project in my Edtech class is to investigate how I can prepare meals for myself weekly while on a budget, and still making them healthy.
I will be making weekly posts detailing the meal I decide to make for the week. I plan to include the recipes, some pictures of the food I make and any struggles I had completing the task!
I will also attempt to include any time management skills I learned as well as my budgeting process when applicable!
All the best,
Nicole 🙂
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