Teens in the Kitchen

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.


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