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Beverley D. Thomas-Smith

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About The Author

Beverley is an immigrant from Saint Andrew, Jamaica, West Indies. She grew up in a large family where everyone enjoyed cooking and baking. Fostering her passion for culinary arts from a young age. In 1992 Beverley migrated to the United States and worked in the healthcare industry for over 23 years until her retirement in 2017. In addition to her love for cooking and baking, Beverley also finds joy in reading, dancing, and listening to various types of music.

She holds a bachelor's degree in health services administration and a master's degree in public health. Affectionately known as "Auntie Bev", Beverley has resided in New York with her family for the past thirty-one years. She strongly believes in the saying that "food is the universal language that everyone knows". Moreover, she considers cooking delicious meals and witnessing people enjoy them to be one of the most genuine forms of love. This belief led her to write her first cookbook, marking a significant milestone in her culinary journey.

About The Book

Auntie Bev's Jamaican and American Home-Style Cuisine: Authentic and Delicious Flavors

Welcome to Auntie Bev's Cookbook! I am Beverley D. Thomas-Smith, also known as "Auntie Bev," and I am thrilled to present "Auntie Bev's Jamaican and American Home-Style Cuisine: Authentic and Delicious Flavors". This cookbook is a result of my lifelong passion for cooking, baking, and sharing my culinary creations with others. Within its pages, you'll find a wide range of mouthwatering recipes, along with helpful information to enhance your cooking experience. This includes Cook's Notes, Safe Cooking Temperature, Safe Food Storage Times, Equivalent Measures, a Food Safety and Storage Guide, and Wellness Tips for a Healthy Lifestyle. Additionally, there are blank pages for jotting down your favorite recipes, and a section to record important dates and special occasions. I hope you find something that captures your interest and becomes your favorite culinary companion.

Thank you for joining me on this delicious journey!

Book Order

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Macaroni (Pasta) Salad

This macaroni salad is absolutely delicious! Your family and guests will definitely be saying wow! Make it ahead of time and refrigerate (covered) for best results. Enjoy!

Servings 12-14:

1 (16-ounce) pack macaroni (your favorite shape)
1 red bell pepper (deseeded and diced)
1 green bell pepper (deseeded and diced)
1 cup white onion (diced)
2 medium jalapeno pepper (deseeded and diced)
3 hard-boiled eggs (diced)
1 teaspoon granulated sugar
1 tablespoon vinegar
1 cup mayonnaise
1⁄2 cup sour cream
2 medium-sized carrots (coarsely grated)
1 teaspoon spicy brown mustard
1⁄2 cup pimento-stuffed green olives (optional)
Salt and pepper to taste

Bring a large pot of water to a rapid boil. Add a little salt and the macaroni and continue to boil. Stir well to prevent lumping. Boil the macaroni for about 8 to 10 minutes or until tender. Drain well and rinse with cold water until the noodles are no longer hot.

Place the drained noodles in a large bowl. Add to the bowl, the bell peppers, onion, jalapeno peppers, eggs, sugar, vinegar, mayonnaise, sour cream, carrots, mustard, olives (if desired), salt, and pepper. Use a wooden spoon to thoroughly combine all the ingredients until the right consistency is reached. Cover the bowl and refrigerate for at least 1 hour before serving so that the flavors can be blended together. Enjoy!

Jamaican Rice and Peas

A traditional Jamaican dish that is loved internationally! The coconut milk enhances the flavor of the dish to the point where you may be tempted to eat the rice and peas all by itself! Nevertheless, you may serve the dish with the meat of your choice.

Servings 6-8:

1 cup dried peas (e.g. red kidney beans)
2 cloves of garlic (crushed)
3 cups coconut milk (a 13-ounce can)
A few pimento seeds (optional)
2 stalks green onion (scallion)
2 sprigs fresh thyme
1 teaspoon salt
1 teaspoon black pepper
2 tablespoon butter or margarine
4 cups long grain white rice
1 whole green hot pepper (Scotch bonnet)

Wash the peas and place in a medium mixing bowl. Add tap water to the bowl (way above the level of the peas). Cover and set aside to be soaked (overnight if possible). Soaked dried peas cook easier and quicker.

When ready to cook, pour the peas and the water into a medium pot. Add the garlic, coconut milk, and pimento seeds to the peas and water. Cover the pot and allow the peas to cook over medium low heat until tender. Add more water when needed. When cooked, the peas should be easily crushed with a spoon against the side of the pot.

Clean, wash, and crush the green onion and set aside. When the peas are adequately cooked, add the green onion, thyme, salt, black pepper, and the butter or margarine. Stir well to bring together. Cover the pot and bring to a rapid boil.

When the peas mixture begins to boil rapidly for about 2 minutes, uncover the pot and add the washed rice. Stir with a slotted spoon to combine completely. The water should be about 1 inch above the rice in the pot. Cover the pot and reduce the heat. When the rice-and- peas mixture begins to boil rapidly, stir with the slotted spoon again to eliminate lumps, add the whole green pepper, cover the pot, reduce the heat to low and simmer for about 20 to 25 minutes.

If after 25 minutes the rice is not totally cooked, and the water has totally evaporated, sprinkle 3 tablespoons of water over the rice, cover the rice with a piece of foil wrap, restore the pot cover and let simmer for another 10 minutes. Do not stir the rice after you sprinkle the additional water. When the rice-and-peas mixture is completely cooked, remove the whole green pepper and discard. Fluff the rice and peas with a fork to make it shelly. Serve warm and enjoy!

Steamed Brussels Sprout Leaves and Carrots

Rather than using the entire Brussels sprouts for this vegetable side dish, you will need only the outer green leaves. The brilliant green appearance of the cooked Brussels sprout leaves together with the outstanding color of the carrots will enhance the beautiful presentation of the finished dish!

Servings 4-6:

6 medium carrots
2 tablespoons olive oil (or vegetable oil)
2 small onions (cut into wedges)
1 teaspoon chopped rosemary
A dash of black pepper
A pinch of salt
1⁄2 cup chicken broth
2 cups fresh Brussels sprout leaves

Head and toe the carrots and shave them with a carrot peeler. Wash the carrots and slice them into circular slices of about 1⁄4 inch thick. Add the oil to a large skillet over medium heat. Add the onion wedges and stir-fry for 30 seconds. Stir in the rosemary, pepper, salt, carrots, and toss around in the skillet. Add the broth to the mixture and bring to a boil. Cover the skillet, reduce the heat, and simmer for 3-4 minutes or until carrots are crisp and tender.

Uncover the skillet and increase the heat a little. Stir in the Brussels sprout leaves. Cook, uncovered for another 2 minutes. Do not overcook. When finished, the carrots should be crispy (not saggy), and the Brussels sprout leaves should be bright green and crisp! Serve warm or at room temperature with your choice of a meat dish.

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