Denis Leary's Rescue Me Good Eats

06/09/2007 at 06:00 AM EDT

Denis Leary's Rescue Me Good Eats
Denis Leary
Bryan Bedder/Getty
How does Rescue Me star Denis Leary, 49, keep up his stamina on set? With a little help from natural foods chef Bethenny Frankel, who whips up healthy meals in his trailer, PEOPLE reports in its latest issue. "As you can imagine, tofu isn't the first priority," says Frankel, who always prepares food with "something green." The verdict? "I love them all," says Leary.

Try out Frankel's "unbelievable" portobello mushrooms for yourself – along with the rest of Leary's favorite lunchtime meal. (Take note if you're not a fan of measuring, like Frankel: "I cook by instinct. The measurements are guidelines, not set in stone.")





Portobello Mushrooms

Ingredients:
4 large portobello mushrooms
1 clove garlic, minced
balsamic vinaigrette
1 tsp. Dijon mustard
2 tbsp. pine nuts, pan toasted
1 tbsp. chopped parsley
4-5 button mushrooms, chopped
1 cup parmesan cheese
salt and pepper
additional 1 tbsp. of parmesan
additional 1 tsp. chopped parsley

Wipe mushrooms clean with a damp paper towel. Do not rinse! Remove large stems. Cut off hard base and finely chop the base and set aside. Mix balsamic dressing, garlic, Dijon mustard, salt and pepper in a bowl. Using a brush, generously brush the entire mushroom with the marinade. Place mushrooms in a sealed plastic bag and refrigerate for one to several hours.

Preheat oven to 400º F. Combine the remaining ingredients (except pine nuts) in a small food chopper. Or, finely chop with a knife. Taste mixture and season with salt and pepper. Grill mushrooms on an outdoor grill, grill pan, or nonstick skillet. When grilling, place a pan or some sort of weight on top of the mushroom. This will make them crispier and remove some of the water. Grill until lightly charred then flip and repeat. Place mushrooms on tin foil or a sheet pan, spread mushroom mixture on top of each portobello, sprinkle with pine nuts and parmesan and bake for 10 minutes. For the last five minutes, place under the broiler. Sprinkle with parsley and serve.

Spinach Cannelloni

Sauce:
1 tbsp. unsalted butter
1.5 tbsp. whole wheat flour
2 cups low-fat or skim milk
1 tsp. salt
1 tsp. black pepper
pinch of nutmeg
1/4 cup parmigiano reggiano (grate yourself for better flavor)

Melt butter in saucepan over low heat. Whisk in flour for approximately 2 minutes. Add milk slowly while whisking. Bring to boil over high heat while whisking – sauce will thicken. Reduce and simmer. Add salt, pepper and nutmeg. Then add cheese and cover pan.

Cannelloni:
store-bought no-boil lasagna sheets
1 bag pre-washed spinach
1 clove garlic, minced
1 tbsp. olive oil
1 3/4 cups low-fat ricotta
1 egg, lightly beaten
1/2 cup chopped Italian (flat leaf) parsley
1 tsp. salt
1 cup parmesan, grated

Preheat oven to 425º F. Sauté spinach with garlic in olive oil in a nonstick pan. Set aside. Combine remaining ingredients (except parmesan) for cannelloni in a bowl and set aside.

Layer the bottom of a small baking dish with the sauce. Place lasagna noodles on flat surface. Place 2 tbsp. filling at the end and roll. Place seam side down in baking dish. Continue with remaining noodles and filling until rolls are snugly in one layer. Cover with sauce and remaining parmesan cheese. Bake for 20 minutes covered in foil, then for approximately four minutes under the broiler until lightly browned and bubbly.

Roasted Spicy Broccoli

Ingredients:
4 cups broccoli florets
1 small red pepper, chopped in 1-in. squares
1/2 tsp. red pepper flakes
2 tbsp. extra virgin olive oil
zest of 1/2 lemon
1 garlic clove, minced

Preheat oven to 400ºF. Roast for 15 minutes, toss, and continue to roast for 15-20 minutes or until tender.

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