This is a quick little appetizer to make any time you have company coming over and are in a rush! Caprese skewers are a delicious and visually appealing appetizer made with fresh mozzarella, cherry tomatoes, fresh basil, and a drizzle of balsamic glaze. Here’s a simple recipe to make them:
Ingredients:
Grape tomatoes
Basil
Mini bocconcini cheese
Olive Oil
Balsamic Reduction
Bamboo skewers
Salt and pepper
Instructions:
Drain the mozzarella balls if they are stored in liquid. Wash the cherry tomatoes and pat them dry with paper towels. Pick fresh basil leaves from the stems and wash them gently. Dry them thoroughly.
Take a bamboo skewer and thread on one cherry tomato, followed by a basil leaf folded in half, and then a mozzarella ball. Repeat this process until the skewer is filled, leaving a little space at each end for easy handling.
Drizzle the skewers with Balsamic Glaze and olive oil and sprinkle with salt and pepper.
Optional Tips:
You can use store-bought balsamic glaze or make your own by reducing balsamic vinegar until it thickens into a syrupy consistency.
Feel free to customize the skewers by adding other ingredients like olives, prosciutto, or grilled vegetables, but keep in mind that the classic Caprese combination consists of mozzarella, tomatoes, and basil.
If you’re making these ahead of time, store them in the refrigerator until you’re ready to serve, but remember that the basil leaves may wilt if left too long. So it’s best to assemble them shortly before serving for the freshest presentation.
“I look up, and I am not interested” (01:51). This line in “Most Likely to Succeed” broke my heart because I truly believe learning should be interesting. Children should want to learn because it’s fun and novel. School should be this beautiful place that allows children to experience the privilege of learning incredible things that shift their worldviews. However, something has happened where school is no longer fun or interesting for many students. Something is wrong with our school system if students look up and our bored. If we don’t want to change this then we are failing the future.
In the film I did enjoy seeing a school actually implementing new and innovative ways and methods to teach. I liked and respected High Tech High, the school in the movie, philosophy and how they wanted their students to learn independently, be creative, and think hard about real-life problems. One thing I thought was cool was that this way of learning helps kids prepare for jobs that don’t even exist yet. There might be different kinds of jobs in the future, and we need to make sure students know how to think in new and smart ways. This helps them not fall behind and be ready for new technology. We can’t be sure what’s the best way to teach, but it seems like trying new things and keeping up with how the world is changing is a good idea.
Blog Post #2:
This week, we had the opportunity to hear Jesse Miller discuss various aspects of teachers and technology. One topic that grabbed my attention was the professionalism of teachers on the web and their online presence.
Initially, I believed I should not be too concerned about this topic since I don’t post much or use many social media platforms. However, after listening to Jesse Miller’s presentation, I decided to google myself to see what would happen. I anticipated finding my Instagram and Facebook pages since they are private, but I was surprised to discover several things related to me. These included my grandparents’ obituary, race times from my track competitions seven years ago, and even pictures from my private Instagram. While nothing inappropriate or unprofessional appeared, it was unsettling to realize the extent of my digital footprint.
Blog Post #3
Here is me giving screencasting a go! I used to watch these videos all the time as a kid, especially Poptropica Adventure YouTube videos.
Blog Post #4
During my Link2Practice experience in a grade 2 classroom, I met a student who struggled to stay engaged and focused during class. However, I was pleasantly surprised to witness a significant change in his behavior when my mentor teacher turned on a video. His eyes were glued to the screen, and he grasped the concepts being taught with ease. This experience made me realize the power of videos in supporting learners and making learning more engaging.
Videos have a unique ability to transform dull and boring topics into interesting and exciting ones. For instance, documentaries have the power to make complex subjects accessible and engaging. I have often found myself learning more about a topic after watching a documentary about it. Moreover, videos also make learning more accessible by allowing learners to learn at their own pace. They can pause, rewind, or fast-forward the video to suit their learning needs. This flexibility is especially helpful for students who may need more time to process information.
Videos can also help bridge the gap between school and home. As a teacher, I can send home informative videos that help parents understand what their children are learning in class so they can better support them at home. For example, my group members and I created a math video for another class based on the video concepts we learned in this class. Here is the link to the video:
Overall, videos are powerful tools that can enhance students’ learning experiences and make learning more accessible, engaging, and enjoyable.
Blog Post #5
I had an amazing experience exploring the process of creating graphics this week. As a future educator, it has given me a great sense of freedom as I no longer have to depend on websites like teacherspayteachers to find worksheets. Now, I have complete autonomy to create worksheets as per my preferences and requirements. I can design them in any way that I find suitable to meet the educational needs of my future students. I will definitely be utilizing these newfound skills.
This week I created a worksheet for Kindergarden using Canva.
Blog Post #6
This week, we explored how to integrate technology into education using the SAMR model. I was particularly drawn to the transformative stage of Redefinition and its potential impact in a classroom setting. Redefinition in the SAMR model represents the use of technology to create entirely new learning experiences that were previously inconceivable. I am curious about how this concept can reshape traditional classroom activities. I thought of one example of redefinition: instead of using technology solely for writing essays or creating presentations, Redefinition could involve collaborative projects with peers from around the world using virtual platforms, where students work in real time to learn about others. By embracing Redefinition, educators can foster deeper engagement, creativity, and critical thinking among students. Leveraging technology to its fullest potential opens doors to innovative educational experiences that transcend conventional boundaries, sparking newfound excitement and curiosity in the learning process.
Blog Post #7
During today’s class, Kauri, our guest lecturer, talked about inclusive learning, which resonated with me deeply. As someone with a learning disability, I understand the importance of creating an environment that supports all students, regardless of their abilities. Fortunately, I had the privilege of having many exceptional teachers who went the extra mile to ensure I had the necessary tools to excel. Technology has been my constant companion throughout my journey and has been instrumental in my success. Initially, I used audiobooks to follow along with a book and learn to read. As time passed, I discovered voice-to-text technology, making communication mucher. However, most recently, the real game-changer has been AI. It has significantly impacted my life, saving me from countless hours of wasted time and stress. Now, I can complete tasks that would have taken me hours to finish in minutes. I could have never dreamed that we would have technology like AI available to the public in my lifetime. It excites me to see what other technology will arrive to make learning more accessible.
Blog Post #8
Blog Post #9
Here is a video Carly, Madeline, and I created using technology outside:
Blog Post #10
What are my hopes for the future in education? Ihope that technology is more accessible to all learners. Perhaps Tech is even government-funded.
As a university student, I think it is necessary to have some sort of device, either a computer or iPad, which is a huge expense for most people. I grew up with my parents actively shielding me from technology. I didn’t have a phone until I was 17, and in my final year of school, I moved to a private school where each student had access to a computer, but before that, I only had access to a computer at the public library. I bought my own computer when I learned I was attending university. At this point, I felt very behind. Many things others deemed obvious were new to me, and the learning curve was incredibly steep. This was several years ago, and now it is even more necessary to teach tech literacy and for students to have access to a devices.
Before proceeding with this first blog post, we expect you to consider your privacy preferences carefully and that you have considered the following options:
Do you want to be online vs. offline?
Do you want to use your name (or part thereof) vs. a pseudonym (e.g., West Coast Teacher)?
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Have you considered whether you are posting within or outside of Canada? This blog on opened.ca is hosted within Canada. That said, any public blog posts can have its content aggregated/curated onto social networks outside of Canada.
First tasks you might explore with your new blog:
Go into its admin panel found by adding /wp-admin at the end of your blog’s URL
Add new category or tags to organize your blog posts – found under “Posts” (but do not remove the pre-existing “EdTech” category or sub-categories, Free Inquiry and EdTech Inquiry). We have also pre-loaded the Teacher Education competencies as categories should you wish to use them to document your learning. If you would like to add more course categories, please do so (e.g., add EDCI 306A with no space for Music Ed, etc.)
See if your blog posts are appearing on the course website (you must have the course categories assigned to a post first and have provided your instructor with your blog URL)
Add pages
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Select your preferred website theme and customize to your preferences (New title, etc.)
Customize menus & navigation
Use widgets to customize blog content and features
Delete this starter post (or switch it to draft status if you want to keep for reference)
Do consider creating categories for each course that you take should you wish to document your learning (or from professional learning activities outside of formal courses). Keep note, however, that you may wish to use the course topic as the category as opposed to the course number as those outside of your program would not be familiar with the number (e.g., we use “EdTech” instead of “edci336).
Lastly, as always, be aware of the FIPPA as it relates to privacy and share only those names/images that you have consent to use or are otherwise public figures. When in doubt, ask us.
Please also review the resources from our course website for getting started with blogging:
I am trying to eat more vegetables and this recipe is packed with a great variety of delicious and nutritious veg. This recipe has a lot of preparation, but once you get going, it is pretty quick to assemble. This is for 6-8 people and yields great leftovers.
Ingredients:
680g Fresh Chinese Egg Noodles
2 tbsp Vegetable oil
1-5 birds-eye chilies
225g diced chicken breast
1/2 cup diced red pepper
1/2 cup of diagonally cut carrot
1/2 cup of diagonally cut celery
2 cups of chopped bok choy
1/4 cup roasted peanuts
Human Sauce
1/2 cup soy sauce
1/2 chicken stock
2 tbsp brown sugar
2 tbsp minced ginger
2 tbsp minced garlic
2 tbsp rice vinegar
1 tbsp sesame oil
1 tbsp cornstarch
Instructions:
Bring a pot of salted water to full boil. Blanch the noodles for two minutes stirring well to loosen of the clumps of noodles. Drain the noodles immediately and flush them with cold water to stop cooking. Allow the noodles to drain and cool completely. Coat lightly with 1 tablespoon of vegetable oil to prevent sticking.
Heat 1 tablespoon of vegetable oil in a nonstick pan over high heat until it ripples. Add the desired amount of chillies to the oil and cook until blistered. Toss in the chicken and allow it to sear on one side, separating each piece to insure that the chicken cooks evenly, approximately two minutes. Flip the chicken.
Add the onion, pepper, carrots and celery, cooking for two minutes until the vegetables are blistered and begin to soften. Toss in the bok choy and continue cooking until it turns bright green from the heat, approximately one minute.
Add the Hunan Sauce and bring to a simmer.
Push the chicken and vegetables to one side of the pan. Add the noodles to the empty side. Toss very well to coat each ingredient with sauce. The sauce will thicken slightly as a chicken and vegetables cooked through thoroughly.
Divide into bowls and garnish each bowl evenly with roasted peanuts. Enjoy!
Post #2: Farmers (Second) Breakfast
My mom grew up on a dairy farm in Ontario, and her family always had two breakfasts in the morning. The first breakfast would be eaten so early the sun wouldn’t be up for another few hours and consisted of porridge in the winter and shredded wheat in the summer. They would then venture off and do all their morning chores, and by the time they were finished, they would be famished and ready for a second breakfast. Now, this will be the breakfast I will be sharing with you. It is delicious and satisfying.
Ingredients:
Eggs
Bacon
Cherry Tomatoes
Toast
Seasonal fruit (Its winter so I am using an orange)
Salt & Pepper
Instructions:
Lay bacon flat in a cold pan. Turn up the heat to medium-high. Flip the bacon halfway. Remove bacon from heat.
Add eggs to the same pan; we want to incorporate all that juicy bacon flavour. Add the desired amount of salt and pepper. I like over-easy style eggs so I will flip mine.
Add tomatoes to the pan and generously apply salt.
Toast your bread. Butter bread
Assemble all ingredients onto a plate and enjoy.
Post #3: Salad Rolls with Peanut Sauce
I have a deep appreciation for the exquisite delight of salad rolls. Whenever I go to Thai or Vietnamese restaurants, I indulge in a tofu salad roll with peanut sauce. Their restaurant-quality allure has always captivated me, and I viewed them as a restaurant-only indulgence until recently. During a movie night, a friend of mine made some, and I was shocked that she made them herself. Emboldened by this, I decided to create these delectable rolls myself, especially since I don’t have money for that, so let’s make it ourselves.
Ingredients:
8 rice-paper wrappers
1 cup shredded romaine lettuce
1/2 cup thinly sliced red cabbage
1 julienned cucumber
1 julienned red pepper
1 avocado
1/2 cup cilantro leaves
1/2 cup basil leaves
1/2 cup mint leaves
Instructions:
Pour warm water into a large bowl. Dip one rice paper wrapper in water for 10 seconds.
Place rice paper on a flat surface and place desired fillings in the center.
Fold the rice paper inwards from the right side, then from the left, and roll it up firmly to enclose the filling.
Peanut Sauce
Ingredients:
1 cup peanut butter
2 tbsp lime juice
1/4 cup soy sauce
2 minced cloves of garlic
1/2 tsp chili flakes
1 cup warm water
1 tbsp sesame oil
1 tsp white sugar
1tsp rice vinegar
Instructions:
1. Combine all ingredients in a bowl and whisk into a smooth dip. Enjoy!
Post #4: Pain Au Chocolat
As a broke student with a massive sweet tooth, it kills me that a pain au chocolat (chocolate croissants) is usually over 5 dollars. So I made my own. These are quick and cheap and yield eight croissants for under 10 dollars.
Ingredients:
Chocolate Bar
Pillsbury Original Crescent Croissants
Instructions:
Heat oven to 375.
Unroll the dough and separate it into 8 triangles. Add a square of chocolate. Roll up loosely. Place on an ungreased cookie sheet; curve into crescent shapes.
Bake 10 to 12 minutes or until golden brown. Lightly dust with icing sugar.
Post #6: Earl’s Mediterranean Linguine
This is one of my favourite meals of all time, so I decided to write a creative essay about this recipe:
Ode to Earl’s Mediterranean Linguine: A Love Story in Every Bite
In the grand banquet hall of my culinary adventures, there exists one dish that reigns supreme, holding the scepter of my taste buds with unmatched prowess and affection. Yes, dear readers, I speak of none other than Earl’s Mediterranean Linguine—the magnum opus of my gastronomic journey.
The genesis of this love affair traces back to the tender age of twelve, an age ripe with innocence and wonder. Like clockwork, once a month, my mother and I would visit the hallowed halls of the ballet. But before the ethereal dancers could grace the stage with their graceful pirouettes, there was a sacred prelude—a feast fit for royalty at none other than Earl’s. The most classiest of joints.
Ah, the memories flood back like a wave of nostalgia crashing upon the shores of my mind. As I sat there, a wide-eyed adolescent, I found solace in a Margherita Pizza, while my dear mother indulged in the linguine—a dish that would etch itself into the annals of our family lore.
Yet, fate can be a capricious mistress, and as the years unfurled their tapestry, tragedy struck in the form of a menu revision. Earl’s, in a move that surely elicited groans of despair from gastronomes far and wide, bid adieu to the beloved linguine, leaving a culinary lacuna in its wake.
Oh, the lamentations that ensued! My mother, bless her soul, mourned the loss as though it were a dear friend departed too soon. But amidst the despair, a glimmer of hope emerged—a beacon of salvation in the form of a cookbook. Yes, dear readers, it was the very recipe for Earl’s Mediterranean Linguine that compelled me to procure this tome of culinary secrets.
And so, armed with determination and a pinch of nostalgia, I embarked on a quest to recreate this masterpiece in the comfort of my own kitchen. Each swirl of pasta, each toss of sun-drenched tomatoes and olives, became a symphony of flavors orchestrated with love and reverence.
For every time I conjure this dish from the depths of my kitchen, it’s not merely a meal—it’s a testament to the enduring bond between a mother and her child, between generations linked by shared culinary heritage. It’s a reminder that in a world fraught with chaos, there are still moments of sweetness and joy to be savored, one forkful at a time.
So here’s to you, Earl’s Mediterranean Linguine, you culinary siren whose siren song beckons me back time and time again. Long may you reign supreme in the pantheon of my favorite meals, forever entwined with the threads of love and family that bind us together.
Ingredients:
1 lb dried linguine
1 tbsp olive oil
1 1/2 cups grape tomatoes
1/4 roughly chopped kalamata olives
1/4 thinly sliced roasted red pepper
1 tbsp minced garlic
1 cup vegetable stock
1 tbsp cornstarch
1/4 cup thinly chopped basil
1/3 cup finely grated parmesan cheese (the real stuff!!!)
Place all ingredients in a mixing bowl and whisk until all ingredients are combined.
Instructions:
Cook linguine according to package directions in salted water. Drain, but do not rinse.
Heat olive oil in a skillet until shimmering.
Toss grape tomatoes, olives, roasted red peppers and minced garlic into the skillet and cook until tomatoes have blistered slightly.
Stir together the vegetable stock and cornstarch to form a slurry and then add to the skillet. Immediately add the Mediterranean tomatoe sauce and allow it to come to a simmer, approximatly five minutes.
Add pasta to the sauce and toss to coat each beautiful noodle.
Remove from heat and add the basil and parmesan to the noodles, twisting with a pair of tongs until well incorperated into the pasta.
Top with feta and serve immediatly. Enjoy!
Post #7: Money Back Guaranteed Brownies
Dad’s 65th Birthday Brownie Tradition
As the years pass, one thing remains constant—my dad’s birthday celebration. For his 65th, I whipped up his favorite treat: brownies. This recipe is a family gem.
The ingredients are simple, but together, they create a rich, chocolatey delight that never fails to bring joy.
These brownies aren’t just a dessert; they’re a symbol of our family’s bond and the traditions we hold dear.
Here’s to you, Dad, on your special day. May these brownies always remind us of the love and joy we share as a family.
Brownie Ingredients:
1 cup butter
1 cup white sugar
1 cup brown sugar
3/4 cup cocoa
3 large eggs
1 cup flour
1 1/2 tsp baking powder
1 1/2 tsp vanilla
1 cup chopped walnuts
Instructions:
Melt butter. Add sugars and cocoa and blend well.
Beat eggs in, one at a time.
Sift flour and baking powder into mixture and blend well.
Add vanilla and walnuts.
Pour into greased 9×13 inch pan. Bake at 350*F for 30 minutes. Cool.
Frosting Ingredients:
1/2 cup soft butter
1 cup icing sugar
2/3 cup cocoa
1 tsp vanilla
2 tbsp milk
2 tbsp hot coffee
Instructions:
Place butter, icing sugar, and cocoa in food processor and blend for 4 minutes.
Add vanilla, milk and coffee and blend until smooth.
Wait for brownies to cool before icing them. Enjoy
Post #8: The ULTIMATE Breakfast Sandwich
In the wake of the COVID-19 pandemic, many of us found ourselves mourning the loss of beloved local establishments. For me, it was the closure of my favorite deli in Calgary—an institution that had served up mouthwatering sandwiches for years. Determined to keep the spirit alive, I embarked on a culinary journey that resulted in the creation of what I now proudly call the Ultimate Breakfast Sandwich.
This recipe is not merely a replication of the deli’s breakfast sandwich; rather, it’s a culmination of years of experimentation and fine-tuning. I’ve tinkered with every element—the meats, the cheeses, the sauce consistency, even the choice of bread—until I arrived at a masterpiece that, dare I say, surpasses the original.
Ingredients: (Serves 1)
Bagel croissant
Egg
sliced Havarti cheese
Hot and spicy capicola ham
Arugula
Cream cheese
Finely chopped roasted red peppers
Red pepper flakes
salt and pepper
Instructions:
To create the spread, mix together cream cheese, roasted red pepper, red pepper flakes and salt. Set aside.
Lightly toast bagel croissant.
Fry egg in pan with oil or fat (I prefer bacon grease when I have it on hand) on medium to high heat.
Place ham on egg and then flip so the ham side in down. Fry until crispy.
Remove from heat. Add cheese and cover until melty.
Spread the the spread onto the croissant. Add the ham, cheese and egg. Add arugula. Enjoy hot!
Post #9: Cheesy Caprese Chicken with Roasted Tomatoes
Looking for a dinner option that’s quick, easy, and bursting with flavor? Look no further! I present to you a dish that checks all the boxes—it’s creamy, it’s tangy, and it’s guaranteed to satisfy even the pickiest of eaters. I made this for my little cousins and they loved it, so it’s kid-friendly, making it perfect for family dinners or those times when you need to whip up something delicious in a pinch.
Ingredients:
6-8 sliced plum tomatoes
2 tbsp of olive oil
4 boneless skinless chicken breasts
Salt and pepper
4-6 oz fresh mozzarella cheese
2 tbsp balsamic reduction
1/4 chopped basil
Instructions:
Line a baking sheet with parchment paper. Arrange tomatoes in a single layer on pan, cut side up. Drizzle with 1 tbsp olive oil and a pinch of salt and pepper. Use your hands to mix the tomatoes and the oil, but make sure you put them back in a tidy, single layer.
2. Roast tomatoes at 400*F for 40 minutes, or until they appear lightly caramelzed and the edges begin to brown.
3. While tomatoes are roasting, prepare chicken. Heat remaining 1 tbsp olive oil in a large, non-stick skillet over medium-high heat. Sprinkle chicken lightly with salt and pepper. Add chicken to to pa and cook until browned on one side. Flip the chicken breasts over, reduce heat to low and cover skillet with a lid. Make sure heat is low and lid fits snuggly. Cook chicken for 15 minutes. Remove from heat and let chicken rest in covered skillet for 5 minutes.
4. Return chicken to stovetop over low heat. Top each chicken breast with fresh mozzarella, followed by roasted tomatoes. Cover with lid and let stand 2 to 3 minutes until cheese is melted. Drizzle with balsamic reduction, then sprinkle with chopped basil.
Post #10: Glazed Salmon Rice Bowl with Roasted Sweet Potato, Avocado, and Cucumber
Ingredients:
For the Glazed Salmon:
2 salmon fillets
2 tablespoons soy sauce
2 tablespoons honey
1 tablespoon rice vinegar
1 teaspoon grated ginger
1 clove garlic, minced
Salt and pepper to taste
For the Bowl:
2 cups cooked rice (white or brown, as per preference)
1 large sweet potato, peeled and sliced
1 avocado, sliced
1 cucumber, thinly sliced
1 cup pineapple
Sesame seeds and chopped green onions for garnish
Soy sauce or sriracha mayo for drizzling (optional)
Instructions:
Preheat your oven to 400°F (200°C).
In a small bowl, whisk together soy sauce, honey, rice vinegar, grated ginger, minced garlic, salt, and pepper to make the marinade for the salmon.
Place the salmon fillets in a shallow dish and pour the marinade over them, ensuring they are evenly coated. Allow the salmon to marinate for at least 15-20 minutes while you prepare the other ingredients.
Arrange the diced sweet potato on a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt and pepper. Roast in the preheated oven for 20-25 minutes, or until tender and golden brown.
While the sweet potatoes are roasting, cook the rice according to package instructions.
Heat a skillet over medium-high heat. Remove the salmon fillets from the marinade, reserving the excess marinade. Place the salmon in the skillet, skin side down, and cook for 3-4 minutes until the skin is crispy and browned.
Flip the salmon fillets and pour the reserved marinade into the skillet. Cook for an additional 3-4 minutes, or until the salmon is cooked through and the sauce has thickened slightly, glazing the salmon.
Assemble the bowls by dividing the cooked rice among serving bowls. Top with roasted sweet potato cubes, sliced avocado, cucumber slices, and glazed salmon fillets.
Garnish with sesame seeds and chopped green onions. Drizzle with soy sauce or sriracha mayo if desired.
Serve immediately and enjoy your delicious and nutritious salmon bowl!
This salmon bowl is a delightful combination of flavors and textures, with the sweetness of the glazed salmon complementing the creaminess of the avocado, the crunch of the cucumber, and the earthiness of the roasted sweet potato. It’s a satisfying and wholesome meal that’s perfect for lunch or dinner. Enjoy!
