Barley Cereal

image courtesy chennaigrocery

Age: 6m+

Ingredients:
1/4 cup ground barley
1 cup water

Bring water to a boil and add barley, whisking constantly for 10 minutes until fully cooked.

Add breast milk or formula to achieve desired consistency.

Oatmeal Cereal

image courtesy nutritiongyan

Age: 6m+

Ingredients:
1/4 cup ground Oats (NOT quick cooking or instant)
3/4 to 1 cup water

Bring liquid to a boil in a saucepan. Add the oatmeal powder and stir constantly for 10 minutes or until cooked.

Mix in formula or breast milk and fruits if desired and serve warm.

Creamed Peas

image courtesy thedailygreen

Age: 8m+

Ingredients:

4 cups peas, fresh or frozen
1 cup milk
2 tablespoons flour
2 tablespoons butter
salt and pepper to taste

Melt butter in a large sauce pan. Whisk in flour and allow to cook for 1 minute. Slowly add milk, whisking the whole time to prevent lumps. Add salt and pepper and other spices as you find appropriate. Cook until sauce begins to thicken. Add peas, stir and cook until peas are heated through (about 5-7 minutes). Serve warm alone or with rice.

Scalloped Sweet Potatoes

photo courtesy readersdigest

Age: 8m+

Ingredients:
8 medium sized sweet potatoes
5 tablespoons - use butter
1/2 cup flour
2 tablespoons mayonaise
2 cups water & 1 3/4 cups chicken broth
quick shake of salt
cinnamon, nutmeg, ginger to your taste

In a greased 2-1/2-qt. baking dish, layer the potatoes.

In a saucepan, melt the butter; stir in flour until smooth.
Gradually add broth/water, mayonnaise, and spices. Cook and stir for 2 minutes or until thick and bubbly. Pour mixture over potatoes. Sprinkle with sugar & cinnamon. Cover and bake at 325 degrees F for 2 hours or until tender.

Creamed Banana

Age: 6m+

Ingredients:
1 ripe banana, sliced
1/4 cup light cream
small pinch of sugar

(bananas are slightly sweet, alone, so I would omit the sugar)

Blend well until creamy.

Sweet Potato Soup

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photo courtesy myrecipes

Age: 8m+

Ingredients:

1 1/2 cups cooked sweet potatoes
1 tablespoon flour
1 tablespoon unsalted butter
1 1/2 cups broth (chicken or vegetable broth)
1 tablespoon light brown sugar (optional)
1/4 teaspoon ground ginger
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 cup milk (use whole milk or use 8oz whole milk yogurt)

Mix the flour and butter to make a roux in a large saucepan. Heat the roux until you achieve a nicecarmel color.

Add the broth and brown sugar, bring to a boil, then lower to a simmer. Stir in the sweet potatoes and spices, bring to a simmer again, and cook for 5 minutes more. 

Next, puree the soup in batches and return to the saucepan. Add the milk, and reheat soup. Season with salt and pepper (optional), ladle into warm soup bowls and serve.

Note: You can substitute sweet potato puree for the whole sweet potatoes and skip the pureeing as shown above.

Rediculous Rice Pudding

image ©jenniferiserloh

Age: 6m+

Ingredients:
1 cup cooked rice (I would use brown)
1 cup warmed milk
2 drops pure vanilla extract
1 tablespoon sugar (i would use a little less or none at all)

Combine all ingredients and cook very gently for 10 minutes or so until rice is heated through and it's thickened up a bit.

Cool before serving. Serve warm or cold.