Simple, Delicious, and Kid-Friendly Recipes for Summer

Siri Daly's new cookbook Siriously Delicious tackles how to make delicious meals for a family while keeping things fun.

Kara Rota
4-minute read
Episode #199

rainbow popsicles

Siri Daly is always thinking one meal ahead. Like many parents trying to feed their families, Siri is a very busy cook who churns out daily meals for her three kids (all under the age of 10) and her bicoastal husband Carson Daly (“The Voice” host and “TODAY” co-host). In her debut cookbook Siriously Delicious, Siri shares 100 easy-to-follow recipes that are created with three goals in mind: to make food that is delicious and satisfying for both kids and adults, to prepare dishes packed with traditionally comforting flavors and ingredients (think cheese, avocado, and chocolate), and to make each recipe approachable for even a novice cook.

Enjoy an excerpt from Siri Daly's book Siriously Delicious below. 

Around the time my son started eating solid foods, I made the decision not to return to work as a Producer on my husband’s late-night show, Last Call with Carson Daly. I was “mom-ing” hard and loving it, yet felt an ache for something more, a yearning to explore what was beyond poopy diapers, and that’s when a second baby—my blog Siriously Delicious—was born. It began as a way to keep track of the food I was cooking for my little family, but over time evolved into so much more.

The decision to write about food was a no-brainer; it has always been a passion of mine. Growing up in Minnesota meant that it was winter most of the year (#seasonhog), and when you’re cold and stuck indoors, you eat! More than that, though, you gather with kinfolk around a warm hearthstone and prepare comforting, soulful meals. . .I grew up in olden times, by the way. That act of collectively producing something for all to enjoy is the best part about food.

My family shared this sentiment. During meals, we were constantly discussing what the next one would be. Our reunions, vacations, and holidays have always been focused on culinary excursions. Basically, I was raised to eat, breathe, and sleep food (or just eat it, because that’s the part that makes sense).

Fast forward to later in life: I am now a mother (of three kids), a wife (to just one husband), and almost solely responsible for churning out daily meals. As any busy human knows, that grind is never easy, and inspiration can be hard to come by. In the beginning, I needed encouragement, and my blog began to provide a regular source of stimulation. I started testing out recipes, both online and in cookbooks, and eventually devising my own—documenting both the good and the bad.

An audience began to materialize, and then, what felt like a community of people with the same objective: to have fun in the kitchen. Much like parenthood, cooking asks you to trust your instincts. I discovered that recipes are like blueprints: a template for your taste buds. They shouldn’t intimidate, instead, they should motivate.

It all boils down (pun intended) to my philosophy for cooking, which is this: Don’t take it so Siri-ously. Do you see what I did there? Puns are fun! Simply put: Cooking should be just as enjoyable as eating. The recipes in this book were developed with that in mind. They are approachable, straightforward, and of course, delicious. My goal is to create adaptable dishes (shout out to my picky eaters!). They are designed to fit into our balanced lifestyles, with quick dishes for those hectic days and more involved ones for relaxed occasions. The six chapters are organized to show how I get through my day: with breakfast, lunch, dinner, sides, happy hour (!!) and, of course, dessert. Whether you’re a chef, or a self-taught cook like myself, this book is about loving food.

You don’t have to be aware of the newest restaurants or the hottest cooking trends to appreciate what Siriously Delicious represents.

Rainbow Popsicles

If I know one thing, it is that kids love rainbows and kids love popsicles. That is more than one thing, but I can’t help it because I know so much. I’m sure you are also aware that all of us—kids and grownups alike—first eat with our eyes, so anything that is visually appealing is hard to pass up. I had seen versions of these beautiful creations on the Internet, and I was so excited to try out my own recipe. To make them, you start by blending various combinations of fruits and veggies with yogurt, honey and lemon juice. For the colors you use strawberries for red, peaches for orange, spinach for green (and I promise, you barely taste the vegetable here) and blueberries for blue. Each layer is distinctly flavorful, and the creamy, yogurt base keeps them from melting too quickly. Once poured into the molds, everything swirls together to develop a lovely rainbow of colors that is as nutritious as it is delicious.

Makes 22 Hands-On Time: 25 Minutes Total Time: 8 Hours, 25 Minutes

Blue Layer 1 cup fresh blueberries 1 cup vanilla whole-milk yogurt 1 tablespoon honey 1 teaspoon fresh lemon juice Green Layer 1 small ripe banana, sliced 1 cup baby spinach 1 cup vanilla whole-milk yogurt 1 tablespoon honey 1 teaspoon fresh lemon juice

Red Layer 1 cup sliced fresh strawberries 1 cup vanilla whole-milk yogurt 1 tablespoon honey 1 teaspoon fresh lemon juice Orange Layer 1 cup chopped fresh peaches 1 cup vanilla whole-milk yogurt 1 tablespoon honey 1 teaspoon fresh lemon juice

Process each layer separately in a high-powered blender until smooth. Pour the mixtures into 3-ounce ice pop molds, alternating the colors. Top with a lid, and insert craft sticks. Freeze for 8 to 12 hours.

Siriously Important: When pouring the mixtures in the popsicle molds, it’s helpful to think about which mixtures are thicker than others. Alternate thick and thin mixtures so that they don’t blend colors too much. Also, stir the blueberry mixture before pouring into the molds. The pectin will start to make it gel a little if it sits too long.

Siriously Simple: If you don’t want to make 22 popsicles, swirl the leftover mixture in a glass and drink it as a smoothie or prepare it as a smoothie bowl.

Excerpted from Siriously Delicious by Siri Daly. Copyright © 2018 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Meredith Corporation. New York, NY. All rights reserved.

About the Author

Kara Rota

Kara Rota headed children’s programming at Chicago’s Green City Market and studied food politics at Sarah Lawrence College. Kara has been a featured speaker at numerous venues including Food Book Fair, the Roger Smith Food Conference, and the Brooklyn Food Conference. She has written about food for Irish America Magazine, West Side Rag, Recipe Relay, and Food + Tech Connect, and is the former Director of Editorial & Partnerships at Cookstr.com.

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