Giveaway Mockmill – Parsnip Pumpkin Seed Bread Recipe

Giveaway - Mock Mill - Parsnip Pumpkin Seed Bread Recipe | Little Rusted Ladle #FoodStyling #FoodPhotography #Parsnips

Parsnips are so great that we decided to do another article about them. That and maybe we’re feeling a little guilty that we haven’t been posting recently. Also, we have this really cool gadget that we are giving away. Since you have probably already looked at the photos(I would too), I guess I can discuss the fancy gadget we used for this articles parsnip recipe, which is parsnip and pumpkin seed bread. Awhile back, I started eating healthier and began thinking about getting a grain mill for grinding my own flour.  Since most of the flour today doesn’t contain much nutritional value, and even store-bought products labeled “whole grain” usually aren’t, I thought I’d look into it more.   A client of mine grinds his own wheat, and said the quality of bread made with flour ground from whole wheat berries is far better than any commercial bread. About the same time, the wonderful people asked if we could review a new product they carry called the Mockmill for Kitchen Aid mixers. Mockmill is known for making very high quality grain mills. It sounded like a match made in heaven. I was looking for a grain mill and they had one to review. The best part is that this new product attaches to a standard Kitchen Aid mixer. Simply attach the mill to the front, add wheat berries, corn, rice, etc.. to the hopper on top and turn on the mixer. Out comes your own home ground flour. You can also adjust the size of the grind from coarse to fine.

Giveaway - Mock Mill - Parsnip Pumpkin Seed Bread Recipe | Little Rusted Ladle #FoodStyling #FoodPhotography #Parsnips

Milling my own whole wheat flour made me feel like an amish farmer. Next thing you know Jena and I will be wearing straw hats and riding in a horse drawn buggy. O.K., maybe not, but the Mockmill is easy and fun to use. I experimented with the mill by making cookies, crackers and bread. What I found out was there is a learning curve with using fresh ground flour that takes some time to get used to. It’s a little too technical for this article, but maybe in the future we can do an article just on home milled grain.  Regardless, I’m very happy with my new Mockmill for Kitchen Aid.  It’s great knowing where our food comes from.  Flour was one of those ingredients that you just never know.  Until now that is.  Would I recommend a grain mill to grind your own grain?  You bet.  I bought twenty pounds of Einkorn wheat berries to prove it, which are the first plants to be domestically cultivated, dating back over 10,000 years ago.  How awesome is that?

Giveaway - Mock Mill - Parsnip Pumpkin Seed Bread Recipe | Little Rusted Ladle #FoodStyling #FoodPhotography #ParsnipsGiveaway - Mock Mill - Parsnip Pumpkin Seed Bread Recipe | Little Rusted Ladle #FoodStyling #FoodPhotography #Parsnips

The recipe chosen for the second part of our parsnip and parsley root series is a delightful parsnip bread. Sweet parsnips, brown sugar, eggs, yogurt, carrots, and of course whole wheat flour are the foundation. I decided to make it and substitute some whole wheat flour that I ground in the Mockmill. The bread is sweet like banana bread, but has a nice nutty, full flavor from the whole wheat that diffuses the sweetness. Added pumpkin seeds gave it a nice crunch, while the addition of a little sea salt and melted butter on top really made it all come together. I used 2 cups of cooked parsnips that we used to make the soup from our Parsnip and Parsley Root Bisque article a couple of days ago. It’s a great way of doing the prep for two recipes at once. Cooking the parsnips in the milk and broth gave added flavor to the soup, and the liquid also flavored the parsnips better than cooking them in water.

Giveaway - Mock Mill - Parsnip Pumpkin Seed Bread Recipe | Little Rusted Ladle #FoodStyling #FoodPhotography #ParsnipsGiveaway - Mock Mill - Parsnip Pumpkin Seed Bread Recipe | Little Rusted Ladle #FoodStyling #FoodPhotography #Parsnips

Since Jena and I like to mix it up a little, we decided to make the bread in a cast iron skillet. Feel free to use any kind of pan you’d like. Remember, it’s a quick bread, which uses baking soda instead of yeast to make it rise, so it works in just about any kind of pan you want. We even made some in small mason jars that were cute as a button. I love parsnips and I’m sure after trying this bread and our soup, you will too. As far as the Mockmill goes, I find it very useful and fun, as well as being a great way of Getting added nutrients to my food.  It’s so fun, I’m headed to the kitchen to get some more bread going. Now for the fun part. Here’s your chance to win a Mockmill of your own thanks to Pleasant Hill Grain.  Simply fill in the entry form below by Friday January 15th. One winner will be chosen, and you will be sent a new Mockmill valued at $199.00 free of charge. It’s January, which means diets and exercise. Adding home ground flour to your cooking will give added flavor and nutrition to your breads, polenta, and custom flours. Until next time, remember to cook with love and live to cook.
Jim & Jena


Parsnip Pumpkin Seed Bread Recipe
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This wonderfully sweet quick bread gets a lot of it's sweetness from parsnips and carrots. Using fresh ground whole wheat flour adds a great full, nutty flavor that really balances the bread nicely.
Recipe type: baked goods
Cuisine: American
Serves: 1 loaf
  • 3 cups whole wheat flour 9 preferably freshly ground from berries
  • 1 cup packed brown sugar
  • ½ tsp. fine sea salt
  • 1 tsp. baking soda
  • ½ cup unsalted butter, melted
  • ½ cup plain yogurt
  • 2 lg. organic eggs, beaten,
  • 2 cups cooked parsnips (see parsnip & parsley root soup for method)
  • ½ cup grated carrots
  • ¼ cup toasted pumpkin seeds
  • additional melted butter
  • coarse sea salt
  1. Pre-heat oven to 350 degrees. Spray a large bread loaf pan with non-stick cooking spray.
  2. In a large bowl combine flour, sugar, salt and baking soda.
  3. In another medium bowl, combine butter, yogurt, eggs, parsnips, carrots, and pumpkin seeds.
  4. Add wet ingredients to bowl of dry ingredients and gently stir until combined.
  5. Spoon batter into greased pans and sprinkle with additional pumpkin seeds if desired.
  6. Bake for 50-55 minutes or until a toothpick inserted in center comes out clean.
  7. Remove from oven and cool on a wire rack.
  8. Brush with melted butter if desired and sprinkle with coarse sea salt.
  9. Serve with parsnip and parsley root soup.
For a different twist, batter can be spooned into small cast iron skillets, or small mason jars. Reduce baking time if the pan used is smaller than a bread loaf pan.

Emilie @ The Clever Carrot - What a gorgeous recipe (and beautiful photos, too!). I love the flavor of gingery parsnips and I can almost smell the aroma of this skillet bread from here 😉 Thank you for hosting such a generous giveaway. I would use this mill to grind grain into flour for my homemade sourdough… xx

Margaret - Hi – I cannot find where to enter! Thanks – great post!

littlerustedladle - Hi Margaret, The entry form is at the bottom of the post. It did disappear though so that you for letting us know! Thank you for entering. Good luck

Josh Lippman - Thank you so much for this amazing giveaway. I commented before but it seems to have disappeared. I would use this mill grain to make some whole wheat challah bread

Sugar et al. - Wow! Such stunning photos. And a great way of using parsnips in a recipe.I’d so love to give this a try.

Dolphia Nandi-Arnstein - What lens did you use for the first one : Extreme closeup one.

Parsnip & Parsley Root Bisque with White Truffle Oil

Parsnip Parsley Root Bisque White Truffle Oil - Little Rusted Ladle

Every once in awhile as a foodie, you have one of those “aha” moments. These can also be called “oh my god am I stupid” moments, but it doesn’t sound as good, so aha moments they are. Well, recently, I had an aha moment when I was buying parsnips at the grocery store for our latest article on, yes you guessed, parsnips. The story goes something like this; I run to the store looking for parsnips(those white carrot looking vegetables that often have wax on them). I find them, but the only bag left has huge parsnips, which I know will never look good. Knowing Jena would kill me if I brought her big, ugly, waxed parsnips to photograph, I tried another store, but no luck. I tried one more store, praying that they would have these often overlooked vegetables. Luckily for me, not only did the store have the ugly waxed ones, but they also had beautiful baby parsnips with no wax and gorgeous stems. I know, I thought the same thing, I’ve never seen parsnips at the store with stems. I’ve never even seen parsnip stems. My dad would always let them winter over in the ground, then dig them up the following spring, so the stems were always dead. These stems looked like they came right out of the ground. What a great find! Jena will be very proud of me. lol. Except for one thing. They weren’t parsnips. They were parsley root.
Parsnip Parsley Root Bisque White Truffle Oil - Little Rusted Ladle -2 96
Yup, that was the aha moment I mentioned earlier. You see, as I was looking at my prize find at hour 99 on my way to the shoot, I noticed a sign next to the parsnips that read “parsley root”. I looked at the stems, and guess what they looked like? That’s right, parsley. You know, that herb that grows so easily in the midwest? The parsley used tomato tabouleh and flavor so many soups and dishes. I looked at the sign, then at my perfect parsnips and felt instantly stupid. You see, I consider myself pretty knowledgable about herbs, but have never actually seen or cared about what grew under the herb that grows all spring, summer and fall. I’d cut sprigs off the plant thinking I was using natures treasures so effectively. Well, I wasn’t, because under those beautiful green sprigs, grew a root that was not only edible, but is also a very good substitute for parsnips.

Parsnip Parsley Root Bisque White Truffle Oil - Little Rusted Ladle -1 96WM
The taste of parsley root is not as sweet as parsnips, but still very delicious. Since parsley root is so close to parsnips, we decided to combine the two for this article. Use them interchangeably. Personally, I’m partial to parsnips for their sweetness, but am now happy to say I know the difference between those nice looking ones with the green tops and the waxy ones I grew up with. If only mom had dug up the parsley and served it, I wouldn’t have needed that “aha” moment. Oh well, at least I learned something. Now maybe you have too. By the way, in case your wondering, the recipe for this article is a velvety smooth bisque that is so easy and delicious. You simply simmer a pound of parsnips, parsley root or both in a mixture of chicken broth and half and half, then puree the mixture with a little parmesan cheese, a touch of salt and then top it with toasted hazelnuts, a few drops of white truffle oil and a sprig of, you guessed it, parsley. Enjoy.
Parsnip Parsley Root Bisque White Truffle Oil - Little Rusted Ladle -3 96WM
Check back tomorrow, because we are giving away a very special new kitchen gadget valued at over $200 to one lucky person. This gadget is great for anyone looking to improve their health and the quality of their food this new year. See you tomorrow. Until then, don’t forget to cook with love and live to cook.

Jim & Jena

Parsnip Parsley Root Bisque White Truffle Oil - Little Rusted Ladle -4 96WM


Parsnip & Parsley Root Bisque with White Truffle Oil
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This easy to make sweet vegetable bisque gets a gourmet upgrade with the addition of white truffle oil and hazelnuts. It can also be made into a vegetarian soup by using vegetable broth in place of chicken broth.
Recipe type: Soup
Cuisine: American
Serves: 4
  • 4 cups (about 1 lb.) peeled and chopped parsnips or parsley root
  • 2 cups whole milk
  • 1 cup reduced sodium chicken broth or vegetable broth
  • 2 Tbsp. good quality Parmesan cheese, grated
  • salt and white pepper to taste
  • 6-10 drops white truffle oil, optional
  • 6-10 toasted hazelnuts
  • reserved parsley sprigs (if using parsley root)
  1. In a large saucepan, combine parsnips and or parsley root, milk, and broth of choice. Simmer over medium low heat for 15-20 minutes or until vegetables are very tender.
  2. Add mixture to a blender with parmesan cheese.
  3. Blend until smooth.
  4. Add salt and pepper to taste.
  5. Ladle into 2-4 bowls or cups.
  6. Sprinkle with hazelnuts, white truffle oil and a parsley sprig.


Lovoni Walker - I loved this post. No offence to anyone, but for some reason Americans love to cut the root off all herbs…cila tro is the one the kills me as that’s the best part, especially for my curry paste but impossible to find here. Gorgeous shots & great narrative as always.

Dione White - So beautiful you guys! I had no idea about the parsley roots either. But I have a bunch of parsnips from the garden that were waiting for this recipe : )

Colleen Johnson - Glad you had that “aha” moment! 🙂 You guys rock!

Maren Epstein - This soup sounds great! Do you think it would work with coconut milk instead?

Delicious Bisque Recipes – Craft Collector - […] 8. Parsnip and Parsley Root Bisque : The Rusted Ladle […]

DIY Snow Globe Ornament and Place Cards

DIY Snow Globe Ornament Place Cards Craft 2- Little Rusted Ladle Blog
Hello! Jena here, with a special holiday entertaining post. With my family growing I have been so excited to implement new holiday family traditions. One of the traditions is making a special Christmas ornament every year. This year, I love what we came up with, our ornament also doubles as a place card holder. (Extra important for our new additional place setting even though it is quite obvious that Austin will be sitting in the high-chair.) Regardless, I ended up making 14 of these for friends and family and I had fun doing it.
DIY Snow Globe Ornament Place Cards - Little Rusted Ladle Blog - 20 96WM

DIY Snow Globe Ornament Place Cards - Little Rusted Ladle Blog - 8 96WMDIY Snow Globe Ornament Place Cards - Little Rusted Ladle Blog - 9 96DIY Snow Globe Ornament Place Cards - Little Rusted Ladle Blog - 15 96DIY Snow Globe Ornament Place Cards - Little Rusted Ladle Blog - 16 96WM

What you will need:

Clear plastic Christmas ornaments
2 sizes of thin ribbon
Metallic pipe cleaners
Metal stamps/hammer/metal for tags (optional)
Wooden tags
Craft trees (two sizes)
Martha Stewart Crafts DIE-CUT LACE TAGS
White craft paint
Hot glue gun


1. Start by painting the wooden tags and trees white. Then dip the trees in salt while there are still wet. Set aside to dry.

2. I stamped the metal tags using Making Memories Stamping Die Set and cutting them to fit in the wooden tags. You can use paper or write on the painted wooden tag. Cut ribbon to border the wooden tags. Hot glue them all together.

3. Cut pipe cleaners in half and make circles out of them, twist the ends to keep them together.

4. Use the pipe cleaner circles to mark the bottom of the plastic ornament. cut it out with an exacto-knife.

5. Tie thin ribbon to the top of the ornament


1. Hot glue the pipe cleaners to the center of the white die-cut lace circle tags.

2. Pick out 1 tall and 1 short tree and hot glue them to the white die-cut lace circle tags.

Hot glue the name tags on the trees.

Fit the ornament snug over the place setting and twist under the pipe cleaners.

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These Vegetable Chips can’t be Beet!

Root Vegetable Beets Rustic Baked Chips - Jena Carlin Photography - Little Rusted Ladle

You either love em or you hate em. That seems to be the reputation with beets. I was a hate em kind of person, then when I got older and suddenly loved them. I must have swapped out taste buds and the new ones were not told to hate beets. Maybe it was because they became a trendy vegetable. It seems every restaurant in America has a salad with beets and goat cheese these days. Little Rusted Ladle is all about being trendy (slight chuckle), so I thought I’d do my part and give them another try. Low and behold, I liked them. Of course, when paired with goat cheese, greens and nuts, it takes the pressure off the beets to be yummy on their own.

Root Vegetable Beets Rustic Backed Chips- Jena Carlin Photography - Little Rusted Ladle #foodphotography #Beets #FallRecipesRoot Vegetable Beets Rustic Backed Chips- Jena Carlin Photography - Little Rusted Ladle #foodphotography #Beets #FallRecipesRoot Vegetable Beets Rustic Backed Chips- Jena Carlin Photography - Little Rusted Ladle #foodphotography #Beets #FallRecipesRoot Vegetable Beets Rustic Backed Chips- Jena Carlin Photography - Little Rusted Ladle #foodphotography #Beets #FallRecipesRoot Vegetable Beets Rustic Backed Chips- Jena Carlin Photography - Little Rusted Ladle #foodphotography #Beets #FallRecipes

There are many health benefits to beets that may sway some of you beet haters, who shall remain nameless, into giving them another go. For one, beets are great at detoxifying the body and purifying the blood, which is a great way to battle those pesky hangovers. They are also a really great source of naturally occurring nitrates, which help lower blood pressure. Beets also help increase stamina, and have been considered an aphrodisiac for centuries because of this fact. They also help fight inflammation and have cancer fighting properties, so in a way, beets can’t be beat.



Root Vegetable Beets Rustic Backed Chips- Jena Carlin Photography - Little Rusted Ladle #foodphotography #Beets #FallRecipesRoot Vegetable Beets Rustic Backed Chips- Jena Carlin Photography - Little Rusted Ladle #foodphotography #Beets #FallRecipes

There are many ways of preparing beets. Beets can be boiled, steamed, baked, roasted, grilled or sautéed. One of our favorite ways to prepare them, like corn on the cob, is to simply cook them in simmering hot water, peel them and cut them into pieces and toss them with some butter and salt and pepper. However, another very basic way of preparing them is to make beet chips. Thinly slice them on a mandolin, but make sure to use a safety guard, or you’ll end up with shorter fingers. Toss the slices with a little olive oil and sprinkle with salt. Place them single layer on cookie sheets lined with foil and bake them for about 40 minutes or until crisp. Sprinkle them with some chopped fresh dill and you’re good to go. The end result will be a beautiful pile of tasty chips that are tasty and good for you. Enjoy and remember to cook with love and live to cook.

Jim & Jena


Beet Chips
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Traditionally prepared beets may not turn you on, but these beet chips may do the trick in more ways than one.
Recipe type: Appetizer
Cuisine: Ame
Serves: 4
  • 2 lbs. large beets (about 4), peeled and thinly sliced
  • 2 Tbsp. light olive oil
  • Sea salt to taste
  • 1 Tbsp. chopped fresh dill
  1. Preheat oven to 325 degrees.
  2. Place beets in a single layer on foil lined cookie sheets.
  3. Drizzle with olive oil and sprinkle with coarse sea salt.
  4. Bake for about 20 minutes, then turn beets over and bake another 20 minutes or until crisp.
  5. Transfer to a rack and cool completely.
  6. Sprinkle with chopped dill and serve.
For a fun play off of the classic soup borscht, serve them with seasoned sour cream or greek yogurt.


Ruth Isbjörn - Just gorgeous!!

Alice - Absolutely love these pictures 🙂

Rachel @ The Castejóns - I’m a big fan of beet chips! And, really, any veggie chip as long as its homemade. We like to do a dinner that’s just dips and things to dip in them like beet chips and hummus or black bean dip- soooo good!

7 snacks saludables para picar mientras tecleas el ordenador | botikaria - […] y recetas: 1 | 2 | 3 | 4 | 5 | 6 | 7 | […]

Fresh Sweet Corn & Blueberry Salsa Recipe

Fresh Sweet Corn & Blueberry Salsa Recipe | | Jena Carlin & Jim Rude | #foodphotography #sweetcorn #blueberrySweet corn season may be coming to an end soon, but football season is just getting started. That means chips and salsa. Oh sure, you could go with the standard pre-made stuff in the jar, or be fancy and make fresh pico with tomatoes, peppers, onions and cilantro. Either way isn’t bad. However, if you want to jazz up football Sunday a little and impress your guests as well, try our famous sweet corn and blueberry salsa recipe(famous?) Alright, so it isn’t famous…yet, but make it enough times, and it just might be. At least with those closest to you like friends and family. When it comes right down to it, does anyone else really matter? Skelly’s sweet corn, as I described in our last article, is so tender and sweet, we thought it needed a recipe to let it shine on it’s own. With a few other ingredients to help it out of course.

SkellyFresh Sweet Corn & Blueberry Salsa Recipe | | Jena Carlin & Jim Rude | #foodphotography #sweetcorn #blueberryMint and Basil Food Photography | | Jena Carlin & Jim Rude | #foodphotography #green #herbsFresh Sweet Corn & Blueberry Salsa Recipe | | Jena Carlin & Jim Rude | #foodphotography #sweetcorn #blueberrySweet Corn and Blueberry Salad - Jena Carlin Photography - Midwest food photography - Editorial- 18 96WM-2Fresh Sweet Corn & Blueberry Salsa Recipe | | Jena Carlin & Jim Rude | #foodphotography #sweetcorn #peppers

These other ingredients act like teammates of a football team that give your stud quarterback, like our Packers very own Aaron Rodgers, time to complete touchdown after touchdown. The additional teammates, known as ingredients, add dimension to the superstar (the sweet corn), giving it the ability to be the hero. In this recipe, the blueberries give sweetness and color like a quick running back or wide receiver. The mint, adds freshness like a productive new draft pick. The lime adds a touch of acidity like a coach in charge. The roasted poblano adds a little heat like a solid defense. The pistachios add crunch like a hard hitting secondary, and the olive oil adds a little fat like, well, the offensive line. All together, they add up to a solid salsa that’s loaded with flavor. As for the chip, which is similar to the fans, in that they are always supportive and necessary, we went with a newcomer. An incredibly full flavored organic blue corn tortilla chip made by a company called Food Should Taste Good.

Fresh Sweet Corn & Blueberry Salsa on Blue Corn Chips Recipe | | Jena Carlin & Jim Rude | #foodphotography #sweetcorn #foodshouldtastgood

What’s great about Food Should Taste Good Tortilla Chips are that they are all natural, gluten free, non-GMO, certified kosher, cholesterol free, low sodium, and certified vegan. How’s that for fan support? The best part is they taste great and have an unusual shape, which makes them fun to throw on a table with your star salsa. We hope you enjoy our fresh sweet corn and blueberry salsa at your next tailgate or football watching party. For those of you who hate football, you can enjoy this wonderful salsa as a salad by adding fresh arugula(optional) while reading a book on a lazy Sunday afternoon. Until next time, cook with love and live to cook.

Jim & Jena


Fresh Sweet Corn & Blueberry Salsa/Salad
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This flavorful corn salsa recipe combines fresh sweet corn with blueberries, mint, lime juice and pistachios to produce a knock your socks off appetizer that, when added to fresh greens like arugula, makes a wonderful salad as well.
Recipe type: Salad
Cuisine: American, southwest
Serves: 8 servings
  • 4 ears of fresh sweet corn, kernels removed (2 cups)
  • 1 cup blueberries
  • 1 tbsp. fresh mint, chopped
  • 2 tbsp. fresh lime juice
  • ¼ cup light olive oil
  • 1 tbsp. honey
  • 1 small poblano pepper, roasted, skin removed, seeded & chopped (1/2 cup)
  • ¼ cup roasted pistachios
  • kosher salt & black pepper, to taste
  • 1 bag corn tortilla chips like Food Should Taste Good
  • 3 cups fresh arugula, washed, optional
  1. Combine first 8 ingredients in a medium size bowl.
  2. Season to taste with salt and pepper.
  3. Serve with tortilla chips, or add to fresh greens and serve as a salad.
For a light, but filling entree, serve salsa with grilled chicken, salmon or pork.


Cookie Cooks - This sounds and looks absolutely delicious! Thanks for sharing.

Nicole Peterson - HELLO EVERYONE
After trying various diets and fail, I finally managed to slim down.
I lost a lot of belly and lost weight 24 pounds with the diet I found this site here
We must never give up our goals. A big kiss to all

S u b s c r i b e
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