I taught a cooking class this past weekend in Grand Rapids. It was done at the library and it was for teens. I had a blast and I think the teens had a good time too. We were having so much fun, a few of the librarians snuck in to see what all the excitement was and decided to stay! Cooking with teens helps me learn more about their life on a day by day basis and it helps them understand the ideas of cooking in a fun casual way without the pressures of impressing anyone at home (mom, dad, grandma or other siblings). One of the recipes we made was my Peanut Dip. A great substitute for that carmel apple dip one would find in the produce department so popular in the fall. This dip has real ingredients with real flavor – no preservatives and no secrets. My teen students loved the flavor and were dipping all kinds of things in it – from rigatoni dippers, apples, bananas, orange slices, to seasoned pita chips, etc… I have also thinned this recipe with low-sodium chicken broth and a bit of crushed garlic – toss in a pound of elbow pasta and some cooked chicken chunks and walla – a great meal!
1 cup creamy or crunchy peanut butter
5 tablespoons light maple syrup
2 tablespoons low-sodium soy sauce
Combine all of the ingredients in a small bowl; whisk to blend. Serve or store in the refrigerator up to 2 weeks.