Doctor's Review: Medicine on the Move

May 29, 2017

Recipes

Recipes

Lemon-Espresso Spatchcocked Chicken

1 chicken (about 4 lbs./2 kg), washed, patted dry and spatchcocked 1 Tbsp. (15 ml) olive oil 1 ...

Black Sesame Porridge (Ggae Jook)

Eaten as a light breakfast or a warm snack, rice porridges can be made either savoury or sweet

Quick Kimchi (Mak Gimchi)

Make your own homemade kimchi with minimal effort with this variation on traditional baechu (napa cabbage) kimchi

Seasoned Tofu (Dubu Jolim)

Great as part of a weeknight meal, this easy side dish is good enough to serve at a dinner party

Sweet Potato Noodles (Japchae)

Traditionally made for parties or celebrations, japchae is great for a light lunch or side dish

Grilled Vegetable Sformato

This layered sformato is pretty and filling enough to be a main dish

Red Lentil and Sweet Potato Samosas

Big and hearty enough to be a main course, these are perfect with a tangy-sweet tomato chutney

Roman Chickpea Gnocchi Gratin

This pretty casserole of scalloped gnocchi crescents uses garbanzo flour instead of the traditional semolina, adding the nutrients and flavour of beans to a classic side dish.

Chicken Tortilla Soup

A bit of Southwestern spice flavours this warm and hearty soup

Creamy Loaded Baked Potato Soup

This smooth soup is made flavourful by cooking the potatoes in chicken broth, then embellishing it with green onions, bacon and sharp Cheddar

Sailors’ Shellfish Stew

This stew, also known as cioppino originated in the San Francisco Bay area, in the days when returning fishermen used scraps from their haul to make a delicious stew

Chanukah Jelly Doughnuts (Soufganiot)

These are a favorite treat in Israel and a sweet alternative to the traditional Chanukah latkes

Melt-in-Your-Mouth Mun or Poppy Seed Cookies

These light and thin, easy-to-roll cookies are a lovely way to break the fast

Montreal Bagels

You can wait to visit Montreal or try this absolutely authentic, good-enough-to-open-a-Montreal-bagel-franchise recipe

Great Lakes chowder

We recommend using either of Lake Erie’s most famous fish: perch or pickerel for this hearty fall dish