Bombay Shrimp Curry with Coconut Rice

Super quick and tasty. Certainly has an indian flavor to it, so be forewarned if thats not something you are into. This is a doable weeknight recipe. Time saving tips: chop the onion, cilantro and cashews and mix the spices in the morning. Buy pre-pealed and deviened shrimp.

Ingredients

5 teaspoons canola oil, divided
1 pound peeled and deveined shrimp
3/4 teaspoon salt, divided
1/4 teaspoon black pepper
1 1/2 cups chopped onion
1 1/2 tablespoons curry powder
1 tablespoon mustard seeds
1/4 teaspoon ground cinnamon
1/8 teaspoon ground red pepper
1 1/3 cups hot water
1 cup frozen peas and carrots
1/2 cup craisins
1 can light coconut milk
1 cup uncooked instant brown rice
1 tablespoon chopped fresh cilantro
1 tablespoon chopped cashews

Preparation

1. Bring coconut milk and 1 T of water to a boil in a saucepan. Stir in 1/8 teaspoon salt and rice. Cover, reduce heat and simmer 10-12 minutes until liquid absorbed and rice is tender.
2. Heat a Dutch oven over medium-high heat. Add 2 teaspoons oil; swirl to coat. Sprinkle shrimp with 1/8 teaspoon salt and black pepper. Add shrimp to pan; cook 2 minutes on each side or until done. Remove from pan.
3. Reduce heat to medium; add remaining 3 teaspoons oil; swirl to coat. Add onion; cook 2 minutes, stirring constantly. Add 1/2 teaspoon salt, curry powder, and next 3 ingredients (through red pepper); cook 1 minute, stirring constantly. Add hot water, craisins, and peas and carrots; bring to a boil. Cover and reduce heat to medium-low; simmer 4 minutes. Return shrimp to pan; cook 1 minute.
4. Place about 1/3 cup rice on each of 4 plates; top each serving with about 1 cup shrimp mixture. Sprinkle each serving with cilantro and cashews.

Sustainable Choice: Buy U.S. or Canadian wild-caught or farmed shrimp for the best sustainable option.

Adapted from Cooking Light recipe, July 2011.

My babies!

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I Love Courtney! If you are in the denver area and need family pics, please check her out. She travels for weddings too!

http://www.thelambphoto.com/#

Did someone say Zucchini Brownies?

Why, yes I did. Sometimes lows in life bring special gifts. I got Amanda. A sassy southern belle who displays a grace in the face of trauma that is nothing less than amazing and remarkable. O’kay, she wasn’t actually born in the south, but she lives there now, and I just like saying sassy southern belle. Its got a ring to it, doesn’t it?

I also got her zucchini brownie recipe. YUMMY!! The ONLY thing wrong with these brownies, is how good they are. Seriously, I need to figure out when/how to haul the kids to the store to buy some more zucchini so Shane won’t realize we polished off nearly the entire pan in less than 24 hours. Oops. Good thing I haven’t tossed the fat pants yet!

I tweaked it a bit (because you know I can never leave a recipe alone), substituting whole wheat flour and brown sugar, decreasing the sugar a bit and adding in some chocolate chips. Also, I used a granulated sea salt that was a bit courser than normal. Not huge flakes, but a medium coarse salt. I didn’t do it on purpose, it’s just what I had in my salt-box. I think, but don’t quote me on this, that it was the course pacific sea salt from Penzys. The reason this is significant is because there isn’t a lot of moisture in the recipe. So the salt didn’t dissolve all the way. The result was little tiny bits of salty crunch in this very chocolatey brownie. So the caramelness from the brown sugar, the moisture from the zucchini, the little extra cocoa, and the bursts of salt – yummy!! It’s a super moist, salted, chocolate brownie with a hint of caramel like sweetness. The recipe is super yum as written (http://allrecipes.com/Recipe/zucchini-brownies/detail.aspx), but I like my alterations. And I certainly don’t think it needs a frosting.

What I will not recommend is using applesauce for all/some of the oil. The result of that turns out to be more of a sheet cake than a brownie. Don’t get me wrong, with 1/4 cup oil and 1/4 cup applesauce it had less fat, and was still good. But it was no brownie. And really for a 9×13’s worth of brownies its only 1/2 cup of oil. There are no eggs, whole wheat flour and 2 cups of zucchini? It’s not all that bad. Unless of course you eat the whole pan…..oops.

Couple more things. First, when you are stirring the wet and dry ingredients you are going to think something went terribly wrong. It is SUPER dry. Almost looks potting soil. Then when you add in the zucchini it looks like…well, clay. You are going to think, dang it Melanie! What were you thinking. There is no way this is going to be edible. Then when you dump, not pour, the contents into the 9×13 and have to use a spatula to mash it into the corners you will be tempted to throw away the whole mess and call and leave a nasty message about wasted time and chocolate on my phone. Don’t. Just trust me on this. Put it in the oven, you won’t regret it.

Salted Super Chocolate Whole Wheat Zucchini Brownies

1/2 cup vegetable oil
1 1/4 cup packed light brown sugar
2 teaspoons vanilla extract
2 cups white whole wheat flour*
Generous 1/2 cup unsweetened cocoa powder (that means I don’t level it)
1 1/2 teaspoons baking soda
1 teaspoon medium course salt
2 cups shredded zucchini
1/2 cup dark chocolate chips or pecans if you’d rather (optional)

Preheat oven to 350 degrees. Spray a glass 9×13 inch baking pan, or grease and cocoa powder it if its metal.

In a large bowl, mix together the oil, sugars and vanilla until well blended.

Combine the flour, 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture. It will look VERY dry. Fold in the zucchini and chocolate chips.

Spread evenly into the prepared pan. You can sprinkle a little more course salt over the top, if you want. I do.

Bake for 25 to 30 minutes in the preheated oven. Underbake a little if you like them really gooey. The edges should spring back a little when done.

Let cool on rack until cool. Then cut int squares and enjoy.

Call me and say thank you. 😉

*If you don’t have white whole wheat flour you can use all-purpose flour. But next time you are at the store pick some up! http://www.kingarthurflour.com/shop/items/king-arthur-white-whole-wheat-flour-5-lb White whole wheat flour is still 100% whole wheat, but instead of using the traditional red wheat they use a white variety. The white whole wheat makes a less dense end product, making it more suitable for replacing white flour in baked goods. I use it for our whole wheat bread too.

LET US AT THE BROWNIES!!!!!

An unplanned absence

I got a fb message the other day asking if I was still blogging. Hmmm. Well, ever have life come up and kick your arse completely out of the blue, leaving you flat on your back with the wind knocked out of you saying, wtf?? Ya, that’s kind of what happened to me. But you know I have a few motto’s to live by now. First, it could be worse! And you know it could! It’s all about perspective. And second, the first step in standing up and moving on is finding the floor. I am happy to report I have found the floor.

So. Whats new? Lots!

Chloe – my sweet and sassy little 6 y/o will be starting the first grade on Wednesday!! Yay!!! And she has several teeth ready to fall out, just in time for school pictures. This will be her jack-o-lantern year, bless her soul! She is doing really well in karate, and will be starting pottery, ice skating and soccer soon. She is now the proud owner of 2 guinea pigs…..somehow when I was laid out in bed with a 103.4 temp daddy decided it was the perfect time to go get some new pets. She loves them, almost as much as she loves Taylor Swift. Which is a lot. I thank my lucky stars she hasn’t found Justin Bieber yet. She also made a huge leap last week in choosing to watch iCarly instead of a cartoon. Which is really one of the last steps before tweenhood starts, right. Sigh. I want my little girl back.

Cole – my big man is 4 now. Turns out he has eye sight like mine, poor thing, and got his first glasses last week. However, unlike me, he looks absolutely handsome in his glasses. Just like Clark Kent. 😉 He starts preschool in a few weeks. Actually he starts 2 preschools…..huh? Well, see…..idk. Seemed like a good idea last year. He did a little 3 y/o preschool last year and made a bunch of friends, including Ruann. Ruann is this sweet looking little powerhouse of a girl who has Cole smitten. All his little friends are coming back this year for mon/wed preschool. How could I take him away from his first love?? This place also has the benefit of being 5 minutes from the house. But, there is this awesome little farm preschool a little further out. They have goats, and ponies, and chickens, and ducks!!!!! Come on?? Goats!!! Plus they seem to be a little more academically inclined. And Cole is a boy. Lets face it, boys are a little slower academically. I figured he could use all the help he could get. So he will go to the first place monday and wednesday, and the farm school tuesday and thursday. Then friday I will love and snuggle with him all day long cuz I am going to miss him so much!! He is also taking karate, though I am not sure teaching him the correct way to kick and hit is a good thing at this point. On a similar note he will join chloe in ice skating, because he wants to play hockey. Oh boy. Do you have any idea how smelly hockey gear is?? yuck.

Moto turned 1! Which means several things. He is walking, saying ‘mama’, has teeth, and I can no longer use the term ‘baby weight’ as an excuse for wearing elastic waist pants. Growing up with an older brother and sister has taught Moto a lot. Like how to stand up for himself. Moto is a mean little baby….uh, I mean he is spirited. He certainly has an opinion on matters and will express his discontent with you in a variety of ways – screaming, pinching, biting, hair pulling, etc. Oh man its a good thing he is so cute. Little stinker. We are transitioning him to a crib, out of our room, which he is doing ok with. I am also trying to wean him, as he has become adept at just yanking my boob out whenever he feels the inkling. That little skill has made going out in public with him a bit interesting. Nothing like a little public nudity to spice up your day.

I have found a love of pilates, and zucchini brownies. Hmmm, did someone say brownies? Check my next post! I promise you that you will not be disappointed.

Peanut Sauce

This is a great sauce to clean out the refrigerator.  Stir-fry up whatever you have in the refrigerator – a protein (tofu, shrimp, chicken) and some veggies (carrots, broccoli, squash, bok choy, etc.), add the sauce and then dump it over some soba noodles or rice.  Yum.

Ingredients

• 1/2 cup chicken broth
• 1/3 cup peanut butter
• 3 Tablespoons soy sauce
• 3 Tablespoons brown sugar
• 1 Tablespoon rice vinegar
• 2 teaspoons garlic chile sauce
• 2 teaspoons freshly grated ginger
• 4 cloves garlic, minced

Put all the goodness in a small saucepan and simmer about 5 minutes until smooth and thick.  Yum.

Coconut Shrimp – Baked!

My attempt to appease the low cal/fat gods.  And possibly because I am still not in my pre-Moto clothes.  sigh.

Shane and I really liked these.  The kids, surprisingly, didn’t care for them.  I will make them again anyway.  ; )  You can leave out the garlic and curry for a more traditional flavor.  But I just love the coconut and curry combo.  I served them with a spinach salad with mango, avocado and poppyseed dressing.  They would make a good appetizer too.

Using a silicone baking mat limits the chance of you disrobing the shrimp when flipping them.

Ingredients

• 1 pound large (21-25 count) uncooked shrimp – peeled and deveined but with tails intact
• 1/3 cup cornstarch (or flour)
• 1 teaspoon garlic powder
• 3/4 teaspoon salt
• 1/2 teaspoon curry powder
• 1/4 teaspoon ground red pepper
• 3 large egg whites
• 1 1/2 cups sweetened flaked coconut, rough chopped (smaller pieces stick better)

Directions

1. Set oven to 375 degrees F.
2. Rinse the shrimp under cold water and pat dry with paper towels.
3. Get out a breading station.  3 shallow bowls
4. In the first combine the cornstarch with garlic powder, curry, salt and red pepper; stir to combine.
5. In the second place the egg whites; beat until frothy.
6. Place the coconut in the third.
7. Working one shrimp at a time dredge the shrimp firstly in the cornstarch mixture, then dip in egg whites and then in shredded coconut.
8. Place the shrimp on a silpat/silicone baking sheet or non stick foil-lined baking sheet that has been generously coated with cooking spray.  (important to really spray it, so the breading doesn’t stick)
9. Repeat with remaining shrimp (cornstarch, then egg white and then in coconut).
10. Lightly spray the shrimp with cooking spray.
11. Bake for about 16-18 minutes or until the shrimp are done, turning halfway through cooking time.

Butter Pot

 

 

Do you have a butter pot?  Also known as a butter crock, butter ball, butter keeper, Le beurrier, etc.  I do, and I absolutely love it.  Really.  They come in all different styles.  Round or square.  Modern or traditional.  I think they probably make a butter pot for everyone, and everyone should have one.

It’s funny how such a small and simple thing can really decrease aggravation in your house.  Ok, we aren’t talking about a housecleaning robot, though isn’t it time for Rosie to become reality?  But when it comes to wanting to butter a piece of bread this is little pot, that has been used since the days before refrigeration, is irreplaceable.  Sure, you have other, less desirable, options.

You can attempt to spread it straight from the refrigerator.  This is what my husband used to do.  And then I would hear cursing and muttering under his breath as the butter ripped apart a perfectly formed pancake.

You can microwave the butter.  It’s amazing how quickly butter melts and then boils over in the microwave though.  Leaving you a little melted butter and a big mess.  And then what?  Do you pour butter on your toast?  Use a pastry brush?  Na.

Or you can leave the butter out in a covered butter dish.  This is what my mom does.  Sure, it leaves you with soft butter.  But it doesn’t guarantee the butter will stay fresh.  Butter left to room temperatures without protection can go bad.  It can develop an off taste, discolor and turn plain rancid.  Rancid butter makes me sad.

How do you keep your butter fresh and spreadable?  A butter pot!  You pack soft butter into the lid, fill the base with an inch or so of cold water, replace the lid and voila!  The water creates an air tight seal keeping the butter fresh and at room temperature it remains spreadable.

In my personal experience there have only been a few times, always when it has been really hot, that the butter has slipped out of the bell and into the water.  It’s not ideal when it happens, but really isn’t the end of the world.  Pack the bell with soft butter and pack it in with a small rubber spatula.

I have the plain white Pinzon one in the upper left corner.  I bought it off of amazon for around $15, I think.   Though I am now eyeing the red Le Creuset.  Now go find yours!

Fudge brownies with peanut butter frosting and chocolate ganache

Oh yum.  These are worth wrecking your diet.  I think I need to make some more; only one left.  Ooops, I mean none left.  ; )

Modified from an epicurious recipe because I didn’t want to make any entire 9×13….though for the life of me I can’t think of why.  Something about fitting into pants with a button ever again.  I cut the sugar a little bit in the brownie too.  Completely by accident (read I screwed up), but I think it turned out well.  I wouldn’t have wanted it sweeter.  I didn’t, however, half the frosting recipe.  More peanut butter frosting, who could complain?  I used crunchy peanut butter, and honestly I don’t know how you would spread that creamy-dreamy frosting studded with tiny peanut pieces any thinner.  You can always reserve a little for some graham crackers if you feel like it’s too much.   I figure if you are going chocolate and peanut butter, go all out.

I had a huge block of guittard dark chocolate from last year, huge chunk.  Think a 4-5 pound block.  See I was going to make truffles and chocolate covered caramels.  I had high hopes.  Then I hit 6 weeks pregnant with Moto Moto and I could barely get off the couch, let alone make all those pretty truffles and caramels.  So the chocolate sat in a cool, dark, dry place for the last year.  Anyway, thats what I used for this recipe and it worked beautifully.

Now, maybe its time to dig up those caramel and truffle recipes…

Brownies

• 6 Tablespoons unsalted butter
• 3.5 ounces dark (semisweet or bittersweet) chocolate, chopped
• 1.5 ounces unsweetened chocolate, chopped
• 2/3 cups sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 2 large eggs
• 1/2 cup all purpose flour

Frosting

• 1 cup peanut butter (do not use natural or old-fashioned)
• 1/4 unsalted butter, room temperature
• 3/4 cup powdered sugar
• 1/8 teaspoon salt
• 1/8 teaspoon ground nutmeg
• 1 tablespoon whole milk
• 1 teaspoon vanilla extract

Ganache

• 5 ounces dark (bittersweet or semisweet) chocolate, chopped
• 1/3 cup unsalted butter

For brownies:
Position rack in center of oven and preheat to 350°F. Line 8x8x2-inch metal baking pan with foil, leaving long overhang; butter foil.

Place 6 Tablespoons butter in heavy large saucepan. Add both chocolates; stir over low heat until smooth. Remove from heat. Whisk in sugar, vanilla, and salt, then eggs, 1 at a time. Fold in flour. Spread in prepared pan. Bake until tester inserted into center comes out with moist crumbs attached, about 10-15 minutes. Place pan on rack; cool.

For frosting and ganache:
Using electric mixer, beat peanut butter and 1/4 cup butter in medium bowl to blend. Beat in powdered sugar, salt, and nutmeg, then milk and vanilla. Spread frosting over brownies.

Stir chocolate and 1/3 cup butter in heavy small saucepan over low heat until smooth. Drop ganache all over frosting; spread to cover. Chill until set, about 1 1/2 hours.  Cover and keep in refrigerator until ready to serve.

Using foil as aid, transfer brownie cake to work surface; cut into squares. Bring to room temperature; serve.

Ya, my 3 y/o has an iphone. What’s it to you?

Cole is 3 and he has his own iPhone.  He is so proud of it.  Oh lordy, the looks we get.   Loaded up with music, games and a variety of Disney and Pixar videos; an unused iPhone has become my kids favorite toy.

A few weeks ago a friend was talking about how she bought her 6 y/o an itouch and it made her life so much easier.  Movie, music and game player all in one.  Genius!  How many times have you been stuck somewhere with a bored child in traffic, long lines at the post office, on an airplane??  Or had to lug several items around with you for the sole purpose of entertaining a child?  Man, I sound like an infomercial….but really, this sounded like a great idea.  I hate having to pack the DVD player and multiple DVD’s on to a plane, and Chloe has been asking for an MP3.  Lets face it, the more things your kid has the higher the likelihood that one of them will be left somewhere.  And with the new travel restrictions and baggage fees, traveling light has become even more important.

What does this have to do with my 3 y/o walking in to the apple store with his iPhone and demanding to know what the latest apps are?

First I have to confess something.  Shane and I are tech junkies.  I often blame our plethora high-tech gadgetry on my husband, but truth be told I love the latest gadget as much as he does.  My fascination is genetically encoded, I am sure of it.  My parents were both sci-fi junkies.  I was doomed from birth to be a trekie.  Now that doesn’t mean that I dress up or go to conventions.  But I could probably answer most star-trek trivia and kick most of your butts in asteroids.  I am not 100% convinced that all the new features make my life easier.  But I am convinced that I want them at my finger tips regardless.  ; )

That confession out-of-the-way.  Shane and I both started with early generation iPhones and have upgraded once.  When I started talking to him about what a great gadget the itouch turned out to be for our friends daughter, he reminded me that we had two inactivated and used iPhones in the office.  Couldn’t we just use them like an itouch?  Brilliant!

Now they aren’t activated.  My 3 and 5-year-old don’t actually have phoning capabilities.  And we have also turned the wi-fi off.  But they do have several age-appropriate games and movies and a bunch of music at their tiny little finger tips, and what more do a preschooler and kindergartener need.  They LOVE them, and already know how to navigate them better than a lot of adults I know.   Best part?  They didn’t cost us anything.  Plus the looks on people’s faces are priceless.  I just need to teach Cole to say, “Beam me up Scottie!”

So, ya!  My three-year old has an iPhone.  What’s it to you?!?

Port Wine and Mushroom Lasagna

Christmas dinner worthy!  Rightfully referred to as a labor of love, this recipe is time-consuming.  Its also unforgettable in this house.  So even though it takes the better part of a day, I eagerly make it a few times a year.

The mushroom sauce in this lasagna is so intense and so yummy.  Every time I make this lasagna though, I wonder about leaving off the bechamel.  Maybe one day I will.  I guess it probably adds to the layering of flavors….but I almost wonder if it, in addition to the ricotta custard, is too much dairy and takes away from the flavor of the mushroom sauce.

This is from the Fields of Greens Cookbook by Annie Somerville.  It’s a vegetarian cook book, and even if you aren’t vegetarian you should own it.  The root vegetable pot pie is also really good.  I picked the book up while in San Fransisco with my now husband.  We went out to dinner at Greens, a strictly vegetarian restaurant owned by the author of the book.  I remember Shane commenting as we left that he never thought he would spend that much money on a dinner consisting of only vegetables, or that he would have enjoyed it as much as he did.  Like the book, this recipe will make believers of even the most die hard carnivore.

If you ever get this recipe finished, you will be glad you went through the effort.  It really is a gem.

MUSHROOM SAUCE

• Mushroom Stock
• 1/2 ounce dried porcini, soaked in warm water for 10 minutes
• 1 tablespoon light olive oil
• 1/2 medium yellow onion, diced
• 1/2 teaspoon salt
• pepper
• 5 garlic cloves, finely chopped
• 1/2 cup Ficklin or good domestic port
• 3 tablespoons unsalted butter
• 1/4 cup unbleached white flour

Make the stock and boil it over high heat until it is reduced to 3 cups.  Keep it warm over low heat.

Strain the soaked porcini through a fine-mesh strainer, saving the soaking liquid and discarding any sand bits.  FInely chop, toss any hard or gritty bits.

Heat the olive oil in a medium saucepan.  Add the onion, salt and a few pinches of pepper.  Saute over medium heat until they start to sweat, 5-7 minutes.  Add the garlic and the porcini.  Saute until the onion is soft, 2-3 minutes, then add the port and porcini liquid.  Simmer 1-2 minutes, until the pan is nearly dry.  Transfer to a bowl.

In the same pan, melt the butter and whisk in the flour.  Cook the roux over low heat for 2-3 minutes, stirring constantly.  Whisk in 1/2 cup of mushroom stock to make a paste, then another 1/2 cup to thin it.  Gradually add the remaining stock, then add back in the onion and pan juices.  Cook over medium heat for 8-10 minutes, until slightly thickened.  It should taste like heaven.

MUSHROOM AND LEEK LAYER

• 2 tablespoons light olive oil
• 2 large leeks, white parts only, cut in half lengthwise, thinly sliced, and washed (about 4 cups)
• 1/2 teaspoon salt
• pepper
• 1/2 teaspoon dried thyme
• 5 garlic cloves, finely chopped
• 1 pound white mushrooms, thickly sliced
• 1/4 cup Ficklin or other good domestic port
• 1/4 cup chopped fresh herbs: thyme, marjoram, and parsley

Heat 1 tablespoon olive oil in a wide skillet.  Add the leeks, 1/2 teaspoon salt, few pinches of pepper and the thyme.  Saute over medium heat for 2 minutes, add half the garlic, cover he pan and steam the leeks until tender, 7-8 minutes.  Transfer to a bowl, set aside.

Sear the mushrooms in 2 batches over high heat using 1/2 tablespoon olive oil, 1/4 teaspoon salt, and a few pinches of pepper for each batch.  As the mushrooms cook they will release their juices, the juices will evaporate and the mushrooms will start to stick as they sear.  Cook until they are golden, stir once and sear 1-2 more minutes.  Add half the remaining garlic, stir again, then add 1/8 cup port to deglaze.  Add the mushrooms to the leeks.  Repeat.

Reserve 1 tablespoon herbs to sprinkle on top of lasagna after baking, add the remaining chopped herbs to the mushrooms and leeks and stir to combine.

RICOTTA CUSTARD

• 1 pound ricotta
• 2 eggs, beaten
• 1 ounce parmesan, grated
• 3 pinches freshly grated nutmeg
• 1/2 teaspoon salt
• 1/8 teaspoon pepper

Mix ricotta and eggs, then add remaining ingredients.

HERB BECHAMEL

• 2 1/2 cups milk
• 2 tablespoons unsalted butter
• 3 tablespoons unbleached white flour
• bouquet garni – several sprigs and leaves of fresh herbs bundled together (parsley, sage, thyme, marjoram)
• 1/4 teaspoon salt
• 1/8 teaspoon pepper

Scald the milk, keep warm.  Melt the better in a separate pan, add the flour.  Cooke the roux over low heat for 2-3 minutes, stirring constantly.  Add milk to the roux a little at a time.  Add the bouquet garni, salt and pepper.  Cook over low heat for 10 minutes.  Remove the herbs just before assembling.

LASAGNA

• 3 ounces parmesan cheese, grated
• 1/4 pound Gruyère, grated
• 1 pound fresh pasta sheets
• Mushroom Sauce
• Mushroom and Leeks
• Ricotta Custard
• Herb Bechamel
• Reserved chopped fresh herbs (from mushroom and leek recipe)

Set aside 1/3 cup parmesan to sprinkle on top of the lasagna during baking, toss the rest of the cheese together.

Preheat the oven to 350.  Layer the lasagna, as follows, in a 9×13

1. 1 cup mushroom sauce
2. Layer of pasta
3. 1 cup of mushroom sauce
4. All the leeks and mushrooms
5. Half the cheese mixture
6. Layer of pasta
7. All the ricotta custard
8. Layer of pasta
9. Remaining mushroom sauce, should be a cup
10. Remaining cheese
11. Layer of pasta
12. Bechamel, spread evenly over the top

Cover and bake for 20 minutes.  Uncover, sprinkle with reserved parm.  Bake uncovered until the bechamel has set, 10-15 minutes.  Remove from the oven and sprinkle with reserved herbs.