Month: February 2020

Things to do before starting a new semester

The following was produced by ACX; a group of student storytellers that give an honest and fresh take on all things Algonquin College.

1-Find a job or volunteer

Once school is done, summer is the ideal time to find a job or volunteer. You’ll also have an opportunity to save money, meet new people and most important of all, gain new skills.

Here are some helpful links.

2-Find ways to save money

Whether that’s creating a budget or not buying takeout every week, finding ways to save your money is always a good thing. Perhaps make a list of things you need to buy instead of things your favorite celeb is wearing. Small steps can add up!

3-Book a campus tour

It’s never too early to start mapping out your classes or thinking about where the best eating spots are. Algonquin College offers tours year-round, ranging from virtual tours to group tours. Check out this link for more!

4-Research your program of choice

If you’re undecided about what you what you’re interested in, no problem. The summer gives you an opportunity to research your program. Read up about the programs online or reach out to students and professors for any questions!

5- Read books

Finding a great book doesn’t necessarily mean you have to buy them. Find the time to read. (Reading Instagram captions, don’t count). Go thrifting for a great book or visit your local library to catch up on your favorite authors.

6-Join Facebook groups

Depending on your program, the requirements such as textbooks may vary. Check out Facebook groups to hunt for cheaper deals on textbooks. Groups are also helpful if you’re looking for housing near campus as well.

7-Explore Ottawa:

During the summer, there’s no crunch for time for assignments, tests or all-nighters. The summer in Ottawa is packed with outdoor activities from the Ottawa Blues Festival to the Festival of India. Gatineau Park also offers amazing sceneries for that perfect Instagram post.

ACX

Affordable and nutritious recipe for students!

Jessica Kendall

 

Jessica Kendall is in her first year of the Culinary Management program at Algonquin College. We asked her to make an affordable and healthy meal for students, and she chose a very yummy recipe!

“A tartine in French just means open-face sandwich, so it is a very versatile recipe, you can use a variety of ingredients, whichever you really like,” says Kendall. ” The foundation of the recipe is a piece of toast and from there you build on that, so you can add cheese, you can add vegetables, you can add bacon or meat if you prefer. It is really up to you and what your taste buds like.”

Tartine

Mushroom & Egg Tartine

Serves: 4

Prep & Cooking time: 15 minutes

1 tbsp of oil

4 slices of bread

4 eggs

2 shallots (or 1/2 onion)

20-24 white or cremini mushrooms, sliced

2 cloves of garlic

1/2 cup of cheese (optional – Gruyere, swiss or cheddar)

4 cups of spinach leaves (optional)

2 tbsp parsley (optional)

Salt & pepper

Directions:

-In a medium non-stick frying pan, heat oil over medium heat. Add mushrooms, shallots and garlic. Cook until softened, 4 to 5 minutes, stirring occasionally.

-Add spinach and a pinch of salt and pepper; stir to combine. Cook for a minute until spinach has wilted, remove mixture from the pan and keep it warm.

-Toast your bread. While bread is toasting, crack an egg into the frying pan. Cook until the white is set and the yolk is cooked as desired. (A runny yolk makes a delicious “sauce” for this dish, but cook the yolk as you prefer.)

-Place toast on a plate. Place cheese on toast. Spoon mushroom and spinach mixture over cheese, then add fried egg on top. Sprinkle with salt and pepper, and parsley to garnish.

Recipe notes:

Use white, cremini or an assortment of mushrooms.

Vary the cheese – try Cheddar, Havarti, Monterey Jack, or your favourite type.

Vary the greens – try coarsely chopped Swiss chard or kale. They may need to be cooked a little longer than the spinach.

Serve with a poached egg instead of a fried egg.

Garnish with chopped fresh herbs e.g. parsley, thyme, chives, tarragon.