In the kitchen with...
SANDRA LEE
SEMI-HOMEMADE CHEF

Sandra Lee is all about making things simple. But while her Food Network celebrity and best-selling author persona exudes ease, she knows that cooking can be anything but easy for many of her fans.

Lee chatted with Wellness about her work to make the kitchen a friendlier place for the 2.1 million Americans who, like her grandmother, suffer from rheumatoid arthritis (RA). With help from the Arthritis Foundation and Bristol-Myers Squib, she’s started “I Can with RA in the Kitchen” (ICanWithRA.com). The program offers everything from kitchen organization ideas to recipes that keep cooking from becoming a painful chore for those with this disease that causes joint damage, chronic pain and stiffness.

“There are ways to make all aspects of working in the kitchen easier,” says Lee. “Get the grocery store to do the work for you.” From pre-sliced cheeses and pre-cooked meats to frozen desserts, the supermarket offers a host of options. Stock the fridge with pre-washed mixed salad greens, chopped onions and peppers, packaged baby carrots and cut up fresh fruits and vegetables for a variety of food choices. Organizing cooking equipment is also important.

Lee suggests keeping pots, pans, dishes and glasses you use most toward the front of your cabinet or in an open area, where they are easily accessible.

And choose tools wisely. Lee suggests using ergonomic, lightweight-cooking tools with easy grips and non-slip handles as well as other easy-to-use items such as an electric jar/can opener, a rocker knife and large-handled ladles and spoons. Take stress off your hands and wrists by using nonstick sprays and disposable foil baking pans to make washing dishes easier or eliminating clean up altogether.

Lee, whose book Sandra Lee Semi-Homemade Shortcut Meal Solutions (Meredith) hits bookstores this fall, is a fan of leftovers. “Cook once instead of three times,” she advises. On days you don’t feel well enough to cook, you’ll be glad you thought ahead.

CHEF’S TIP: EASY HANDLING

Tuscan White Bean Spread

1 can (15-ounce) no-salt organic navy beans, rinsed and drained, Eden®
1/3 cup fat-free plain yogurt, Horizon Organic®
3 whole roasted garlic cloves, finely chopped, Christopher Ranch®
1 teaspoon dried Italian seasoning, McCormick®
1/4 cup finely chopped fresh basil
2 tablespoons finely chopped oil-pack sun-dried tomatoes, Alessi®
Salt and ground
black pepper
Fresh basil sprigs
Toasted baguette-style French bread slices or water crackers (optional).
1. Place beans, yogurt, garlic, and Italian seasoning in a blender. Cover and blend until smooth.
2. Add chopped basil and tomatoes. Cover and pulse blender until combined. Season with salt and pepper. Chill in the refrigerator for one to two hours to allow flavors to meld.
3. Let spread stand at room temperature 30 minutes before serving. Garnish with basil sprigs. Makes 2 cups
Recipe courtesy of Sandra Lee

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