Finding A Family Doctor In Ontario

Note: this page is not meant to provide medical advice but as reference only

If you need to find a specialist or have some laboratory tests, you will need to find a family doctor, also known as general practitioner (GP). But if your doctor has moved away, changed disciplines, retired or has died, then you will need to find another GP.

Finding a family doctor these days, has it’s challenges. With increased corporatization, many family doctors feel overworked or overwhelmed by new regulations, changing technologies and patient assumptions. Remember, your health care provider wants to provide you with the best environment that supports best practice and work-life balance. Hence the trend towards a medical team approach.

That leaves you to locate a family doctor or medical services that addresses your needs. Remember to give yourself the time needed to find a Doctor or Health Care Provider, as this will be one of your most important relationships.

How To Find A New Doctor In Ontario

The Ministry of Health and Long-Term Care (MOHLTC) program finds physicians and nurse practitioners who are accepting new patients in their community. To register for the Health Care Connect program, call 1-800-445-1822, or visit the MOHLTC website for more information.

About 88% of the people who joined found a health care provider. However, there is no guarantee that a health care provider will be found or that they will take your entire family. Priority is given to those with urgent needs.

  • Ask a friend or family member who their doctor is and if they know whether they are accepting new patients
  • Check out the Community Health Services that service your area. Primary health care and prevention programs are provided through these centres by physicians and other health professionals.
  • You can also reach out by phone:
    • Telehealth: 1-866-797-0000
    • Mental Health Helpline: 1-866-531-2600

Resources for finding a doctor in Ontario

The College of Physicians and Surgeons of Ontario (CPSO

Ontario’s Health Care Connect

Find a family doctor or nurse practitioner that are accepting new patients. This service requires that you remove yourself as a patient from your current heath care provider. Ask your health care provider if they are still willing to provide health care to you while you find a new doctor or nurse practitioner.

Health Care Options in Ontario


Things to ask a prospective health care provider’s office

  • Is the doctor about to retire soon?
  • How long have they been in practice?
  • Does the health care provider have capacity for children, entire families or seniors?
  • Where is the office located?
  • Is there public transit nearby?
  • Is there parking?
  • Are there Laboratory or Pharmacy Services in the building?
  • Is the office accessible, i.e.. have ramps or elevators for wheelchairs or walkers.
  • Does the health care provider have hospital privileges?
  • What are the options for after-hours or acute care?
  • If your primary health care provider is not available, who should you expect to see?
  • What’s the average time to get an appointment?

Meeting with your new health care provider applicant

  • Observe the waiting room, be mindful of wait times, the number of patients
  • The staff interaction with the patients and atmosphere
  • Listen to the health care provider’s responses and if they meet your expectations
  • Ask if there are any fees for forms etc.
  • If the health care provider is part of a team, and what are their clinics policies.

Questions to ask your old health care provider before they close their practice

  • What happens to your health records once you get a new provider. Will they be transferred to your new provider
  • If you don’t have a new health care provider, where to your records go, how do you get access to them and is their a fee to get your records

Cream Corn…So Easy, So Good

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Never buy canned creamed corn again!

Ingredients

  • 10 oz (280g) Frozen Corn
  • 2 TBSP flour
  • 2 TBSP butter
  • 1 cup milk or half/half
  • 2 TBSP sugar
  • 1 tsp salt
  • 1/4 tsp pepper

Directions

  1. Over medium heat, put butter and flour into a pan and rapidly stir till combined
  2. When butter and flour are combined add milk
  3. When thickened, add sugar, salt pepper and finally the frozen corn

Cook till tender

Enjoy

Soft Dinner Rolls

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Ingredients:

  • 4-5 cups of all purpose flour
  • 1/3 cup white sugar
  • 2 Tbsp rapid rise, instant yeast
  • 1 tsp salt
  • 1 1/2 cups of warm milk, 110 degrees F.
  • 1 egg
  • 5 Tbsp soft butter (for dough)
  • 2 Tbsp melted butter (to brush ontop)
  • Optional: Sesame Seeds

Directions:

  1. Put yeast & sugar in warm milk and put aside for about 5 minutes
  2. In a separate bowl add 3 cups of flour, salt, butter and egg
  3. Using a stand mixer with a hook set on low speed until the flour mixture is blended, then add milk mixture
  4. On medium speed add 1/2 cup of remaining flour until blended. Then add another 1/2 cup of flour. Repeat adding another 1/2 cup of flour until a ball of dough forms
  5. If necessary, add more flour, dough should pull away from sides and be soft and sticky
  6. Remove dough from mixer and put into a lightly greased bowl and cover with plastic wrap or plastic wrap.
  7. Allow to rise in a warm area for 30 minutes
  8. After 30 minutes, remove from bowl and lightly punch down
  9. Divide dough into 24 pieces (approx 2 ounces or 56 grams)
  10. Form into balls (sprinkle sesame seeds on tops if prefered)
  11. Put onto a 9×13 inch lightly greased baking sheet and cover with a towel or plastic wrap. Allow to rise another 30 minutes in a warm area
  12. Preheat an oven at 375 degrees F.
  13. Baked rolls for 12 to 15 minutes or until they are golden brown. (If they become too brown, cover tops with foil)
  14. Remove rolls from oven and brush with melted butter
  15. Serve warm or store cooled into a plastic bag.

Based on the original recipe

Terrific Tourtière/Casserole

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Ingredients

Pastry

  • 2 cups of all purpose flour
  • 1 cup shortening (Crisco)
  • 3/4 tsp salt
  • 1 egg
  • 2 Tbsp Cold Water (ice water works best)
  • 1 Tbsp White Vinegar

Spice Blend

  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried sage
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon ground allspice1/4 teaspoon ground mustard
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon cayenne pepper

Filling

  • 1 large russet potato, peeled, quartered
  • 1 1/2 large onion, finely chopped
  • 4 cloves garlic, crushed
  • 1 pound ground pork
  • 1 pound ground beef
  • 1 teaspoon kosher salt
  • 3/4 cup potato cooking water, plus more as needed
  • Optional: 2 cups frozen mixed vegetables (peas, carrots, lima beans)

Egg Wash

  • 1 large egg
  • 1 tablespoon water

DIRECTIONS

STEP 1Pastry

(If using a food processor or mixer with dough hook)

  1. Put flour, cold shortening, and salt into the processor
  2. Combine egg, water and vinegar together in a cup
  3. Pulse processor and gently pour liquid into the processor
  4. Stop when a dough ball forms (DO NOT OVERWORK DOUGH)
  5. Wrap with plastic wrap and put into refrigerator for about 15 minutes, until needed

(If making by hand)

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  1. Put flour, cold shortening, and salt into a bowl
  2. Combine egg, water and vinegar together in a cup
  3. Using a fork or pastry/dough cutter (see right) blend shortening into flour
  4. Add liquid mixture into dry ingredients until moist (DO NOT OVERWORK DOUGH)
  5. Form a dough ball
  6. Wrap with plastic wrap and put into refrigerator for about 15 minutes, until needed

STEP 2 – Mix Spices

  1. Blend together all the spices and put aside

STEP 3 – Filling

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  1. Cut potato into quarters and put into a enough water to cover and bring to boil
  2. Cook potatoes for about 15 minutes or until a fork can be inserted
  3. Remove potatoes and mash, put aside until needed (KEEP POTATO WATER – DO NOT THROW OUT)
  4. Add some oil to pan and add the onions
  5. Cook until golden
  6. Add both meats and brown the meat
  7. Add spices and garlic, along with about 3/4 cup of “Potato Water” and continue to cook for about 40 minutes or until most of moisture has evaporated. If there is still alot of oil, remove with a spoon. Do not overcook as the meat should remain moist.
  8. Stir in the mashed potatoes and fold in the optional frozen vegetables
  9. Put aside and let cool for about 15-20 minutes before putting into pastry dish
  10. While mixture is cooling, take prepared dough from refrigerator and divide in two. Dust surface and top of dough ball with a little flour and roll out pastry using a rolling pin to fit a 9″ deep dish pie plate (you will need two pieces of rolled out pastry. One for the top and one for the bottom of the dish.
    (If you don’t like so much dough you can put meat mixture into a small casserole dish and just cover the top with a piece of rolled out dough. If you have any dough left over, put into the freezer for next time.)
  11. Spoon mixture into pie plate and cover plate with remaining rolled out pastry dough
  12. Crimp edges of dough together. Trim off excess dough
  13. Combine egg and water together and brush top with egg wash
  14. With a knife, poke a few holes into the top of the dough to let the steam out.
  15. Put into a preheated 375 degree F. or 190 degree C. oven and bake for about 1 hour.
  16. Can be served as is or with “Chow Chow”, tomato relish, ketchup or even beef gravy

Enjoy

Easy “Spanish” Rice

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Ingredients

  • 1 medium onion (finely diced)
  • 2 Tbs oil
  • 1 1/2 cups of white rice
  • 2 cups chicken broth
  • 1 cup Salsa

Directions

  1. Put oil in fry pan and brown onion and rice
  2. Add chicken broth and salsa
  3. Cover and put in a preheated oven at 400 degrees for 30-40 minutes
  4. OR bring to a boil, cover with lid and reduce heat to low. Simmer, stirring every 5-7 minutes until rice is tender, about 20-25 minutes.

Enjoy

Boeuf (Beef) Bourguignon

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INGREDIENTS

  • 250 ml (1 cup) Beef Broth
  • 50 ml (3 Tbsp) All purpose flour
  • 15 ml (1 Tbsp) Tomato Paste
  • 125 g (1/4 lb) Thick bacon or salt port (diced)
  • 1 kg (2 lbs) stewing beef, cubed
  • 250 ml (1 cup) chopped onions
  • 25 ml ( 2 Tbsp) Sherry Wine or Rye (optional
  • 250 ml (1 cup) dry red wine
  • 5 ml (1 tsp) chopped parsley
  • 3 ml (1/2 tsp) salt
  • 1 ml (1/4 tsp) thyme
  • 1 ml (1/4 tsp) pepper
  • 1 ml (1/4 tsp) sugar
  • 1 bag leaf
  • 250 g (1 cup) fresh mushrooms sliced
  • 50 ml (1/4 cup) butter or margarine
  • 2 dozen pearl onions or 2 onions cut in quarter
  • 15 ml (1 Tbsp) butter or margarine
  • 2 large carrots (sliced) optional
  • 10 mini-potatoes (optional)

DIRECTIONS

“Flour Mixture”

Mix together the broth, tomato paste and flour until blended.

(If using salt pork)

  1. Blanch in boiling water for about 5 minutes and dry
  2. Brown salt pork and when done remove from pan and set aside

(If using bacon)

  1. Brown bacon and remove bacon from pan and set aside.
  2. Drain oil from pan.

For both salt pork or bacon recipes

  1. Brown cubed beef on all sides and remove from pan.
  2. Drain oil from pan.
  3. Add the onions and sherry wine (or rye) and cooked over medium heat until onions are transparent.
  4. Pour “Flour Mixture” into pan and bring to a gentle boil, stirring constantly
  5. Add wine and seasonings (parsley, salt, sugar, thyme, pepper and bay leaf.
  6. Add the brown cubed meat and either bacon or salt pork
  7. Cover and simmer for 2 1/2 to 3 hours on stove top OR put everything into a Dutch Oven and put in oven at 325 degrees F. for 2 1/2 to 3 hours.
  8. 40 minutes before serving add optional carrots and potatoes.
  9. 15 minutes before serving sauté sliced mushrooms and (15 ml onions or 2 dozen pearl onions) in 50 ml of butter and add to meat mixture

Enjoy

Braided Cinnamon Knots & Rolls

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INGREDIENTS

Dough

  • 2 cups whole milk, warm to the touch
  • ½ cup granulated sugar
  • ½ cup (1 stick) unsalted butter, melted (I use salted)
  • 2¼ teaspoons (1 packet) active dry yeast
  • 5 cups all-purpose flour (divided)
  • 1 teaspoon baking powder
  • 2 teaspoons kosher salt

Filling (I double this for more cinnamon flavour)

  • ¾ cup light brown sugar
  • 2 tablespoons ground cinnamon
  • ¾ cup (1½ sticks) unsalted butter, softened

Frosting

  • ½ cup cream cheese softened
  • 1 cup Icing Sugar
  • 2 Tbsp butter
  • 1 Tsp vanilla extract
  • 4 Tbsp milk (or heavy cream or half and half)

PREPARATION

Make the dough:

Cinnamon Braids before baking
  1. In a bowl, put in warmed milk, sugar and melted butter (warm to the touch, 100-110˚F (37-43˚C)
  2. Add yeast over top of the mixture and gentle mix. Cover bowl and let sit for 10 minutes in a warm place.
  3. Add 4 cups of the flour to the milk mixture and with a wooden spoon stir until combined. Cover with plastic wrap or a towel and place in a warm place to rise and double in size.
  4. Coat a baking tin and put aside until ready.
  5. While waiting the dough to rise cream butter, cinnamon and brown sugar together and set aside.
  6. After the hour is up, remove cover from dough and add the remaining flour, salt and baking powder. Combine well and put dough onto a clean floured surface. Dust dough with flour and kneed for at least 10 minutes adding a little extra flour as needed to keep it from being too sticky.
  7. Using a rolling pin, roll out dough to a large rectangle (12″-14″ x 17″).
  8. If making “rolls” (see diagram). Begin rolling the dough into a log from the short end. Continue rolling and place seam-side down.
  9. If making “knots” (see diagram). With long side towards you, fold 1/3 dough over the filling and then again the remaining 1/3. Cut into 12 equal strips. Using a sharp knife, cut down the length of each section to make 3 strands but leave attached at the top. Begin to braid each strand, then roll up the braids over itself and place seam side down into well greased “large muffin tins”. (you will need two)
  10. Trick in cutting: Use dental floss to the rolls, a knife will flatten them. Cut them into 12 equal pieces and depending on if you are making “Braided Knots” or “Rolls” place them into muffin tins or baking pans. Cover with a towel and allow them to rise another 35-45 minutes. Note: At this point you can cover them with plastic wrap and freeze them until ready.
  11. Place into a 350˚F (180˚C) preheated oven and bake for 25-30 minutes until lightly brown.
  12. While they are baking, make the frosting by putting all ingredients into a bowl and combine until well mixed.
  13. After cinnamon rolls or knots have been removed from oven, let stand for about 10 minutes and drizzle frosting over top.

Enjoy!

Servings: 12

Shaping Cinnamon Rolls or Braids

Adapted from original recipe

Carpet Cleaner Solution and Spot Cleaner

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This solution works even better than store bought and at a fraction of the cost and smells great too.

Carpet Cleaner Solution

Ingredients

  • 1/2 capful of Liquid Laundry Detergent (I use a gentle detergent, one that can be used for skin sensitivity) or use 4 Tbsps of dish soap (ie. DAWN)
  • 1 scoop of “Oxy” style stain remover or 1/2 cup of liquid hydrogen Peroxide
  • 1/2 cap of fabric softener
  • 4 Tbsp of white vinegar

Directions

  1. Add ingredients together into a 1 gallon (4.5 litre) container
  2. Pour 1/3 to 1/2 of solution into the carpet cleaner container
  3. Fill remaining with water and use as usual to clean your carpets

Spot Cleaner Solution

  • 2 oz (approx. 1/4 cup) of “DAWN” blue liquid detergent (the one with the little duck on the label)
  • 6 oz (approx. 3/4 cups) of hydrogen peroxide
  • 1 spray bottle

Directions for cleaning spots on carpets (before starting test solution on a hidden area to insure there is no discolouration or damage.

  1. Put “DAWN” into a measuring cup then add hydrogen peroxide and stir well
  2. Pour into a spray bottle (note: the blue colour will disappear due to the hydrogen peroxide)
  3. Use to spray spots on carpets or use of spots on laundry
  4. If using on carpets, whip the area with a damp rag, then spray with solution and wipe with a clean cloth. Finally go over the area again with the damp rag and let dry. Finish by vacuuming.

Directions for use in the laundry.

  1. Spray spot solution onto garment and allow to soak in.
  2. Wash as usual.
  3. Do not put item into the dryer until examining the stain.
  4. If the stain does not come out spray again and allow to soak in, then wash as usual. It should come out.
  5. For very difficult set in stains. Spray item well and allow to soak overnight.

Easy Cinnamon Apple Cake

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Keep a can of apple pie filling and a roll or two of cinnamon rolls so that if you get unexpected people dropping by or just have a craving, you have a delicious cake at the ready.

Ingredients

  • 1 can apple pie filling (540 ml)
  • 1 or 2 cinnamon rolls with icing (351 g)
  • 1 cup chopped pecans (optional)

Directions

  1. Depending on the how many people you wish to serve you can use 1 or 2 cinnamon roll tubes. (Using 1/2 can of pie filling and 1 cinnamon roll will yield you 6 servings in an 8″x8″ pan) If you use a full can of pie filling you will need 2 cinnamon rolls and a 9″x13″ pan.
  2. Open your tubes of cinnamon rolls and separate the sections
  3. Cut each section into quarters with a knife or scissors and put into a bowl
  4. Open the can of pie filling and depending on how many tubes you are using cut apple slices into smaller pieces, and put them in the bowl with the cinnamon rolls.
  5. Gently fold the apple pieces and 1/2 the pie filling mixture together
  6. Coat the cooking pan with cooking spray and pour the mixture into it
  7. If using pecans, sprinkle over top
  8. Bake in a preheated over at 375 degrees F for 30 minutes
  9. Let cool at least a 1/2 hour before drizzling the icing from the cinnamon tubes over top.

Serve and Enjoy

Special Fried Chicken

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(Check it out against the Colonel’s. Not the same but truly delicious)

This recipe fell out from one of my mom’s recipe books. It’s been there for decades till fate stepped in and fell into my hands. Wasn’t a fan of much of the fried chicken recipes but this one is truly delicious and even better the next day.

Ingredients

  • 2 small frying chickens (cup up)
  • 1 cup flour
  • 1 tbsp salt*
  • 1/2 tbsp celery salt*
  • 1 tbsp dry mustard
  • 1/2 tbsp black pepper
  • 2 tbsp paprika
  • 1/2 tbsp garlic salt*
  • 1 1/2 tbsp meat tenderizer (I think this is actually MSG (Monosodium Glutamate) which I didn’t use)
  • 2 tbsp ground ginger
  • 1/4 tbsp thyme
  • 1/4 tbsp basil
  • 2 eggs
  • 1/2 cup milk

Directions

  1. Mix dry ingredients together and put half each into two plastic bags.
  2. Beat 2 eggs and milk together in a bowl
  3. Put pieces in one of the plastic bags and toss
  4. Dip the coasted chicken in the egg mixture
  5. Put one piece of chicken at a time in other plastic bag and toss to coat
  6. Fry 2 or 3 pieces of coasted chicken until lightly brown (3 or 5 minutes)
  7. When all the chicken are fried, put on a rack in the oven at 325 for 1 hour or until done.

*(If using garlic powder and celery seeds, you can can use the salt, but if using garlic salt and celery salt you might want to use eliminate the extra salt)

Enjoy