In this section we have attempted to give you all the delicious authentic recipes in a Vegetarian version.  Also, we have given most often used Spanish numbers, greetings and much more in the section below.  Those of us living in the US know that knowing Spanish works to our advantage.  Its an attempt to get friendly with our lovely neighbors.  So folks, go ahead, jump in, its fun to learn a new language and from now on we can greet our friends in their native language.  It makes a huge difference if you show them you care.  Practise with your friends.  Its very helpful to know their language when you are on vacation there too! Make friends and be merry!  We will be bringing you more...so do visit us often and let us know how we are doing.

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Spanish Vegetarian Paella (V)

1/4 cup of olive oil
5 cloves minced garlic
1 large yellow onion, chopped
4 cups vegetable broth
2 cups (16 oz) rice
4 medium tomatoes, chopped
1 small red bell pepper, seeded and cut into thin strips
1 small green bell pepper, seeded and cut into thin strips
1 small yellow bell pepper, seeded and cut into thin strips
1 cup green peas
2 cups artichoke hearts, tough outer leaves removed and quartered
1 lemon
Lemon wedges, to garnish

1.  Heat the olive oil in a paella pan and saute the onion and garlic until the onion is tender and translucent. At the same time, heat the broth in a separate saucepan until simmering.
2.  Pour the rice into the paella pan and saute for about 3 minutes. Add the bell peppers and tomatoes and cook for a further 3 minutes. Add the simmering vegetable broth and cook over medium heat for 20 minutes or until almost tender and almost all the liquid has been absorbed. Stir in the peas.
3.  Sprinkle the artichoke hearts with a few drops of lemon juice and arrange over the rice in an attractive pattern. Continue cooking until the liquid has been absorbed and the rice is tender.
4.  Serve the paella straight from the pan, garnished with lemon wedges.

Zarangollo murciano (Stewed zucchini
with onion) (V)

1/2 cup extra virgin olive oil
2 cloves garlic, minced
3 yellow onions, finely chopped
2 pounds zucchini, cut into small dice
Salt to taste
1/4 tsp Ground black pepper
1 tsp chopped fresh oregano
  
1.  In a large saute pan, heat 1/4 cup of the olive oil over medium heat. Add the garlic and onions and cook, adding the seasonings, stirring often, for 5 minutes. Decrease the heat to medium-low and cook for about 15 minutes, or until soft and translucent.
2.  Add the zucchini and cook, stirring often, for 15 minutes, or until they have softened and released their juices. Check for seasonings.
3.  Remove from the heat and serve hot or at room temperature.

Artichoke hearts in Saffron and White Wine Sauce

2 Tblsp of butter
1 Tblsp chopped garlic
1 cup dry white wine
3 Tblsp heavy cream
2 tsp saffron threads
1 cup thinly sliced scallions
1 & 1/2 cups diced tomatoes
2 tbsp fresh lemon juice
1 pt  veggie broth

2 cups of Artichoke hearts
2 tbsp chopped chives

1. Heat the butter in a large soup pot. Add the garlic and sauté until aromatic. Add the wine, cream, and saffron and simmer 5 minutes.
2. Add the scallions, tomatoes, lemon juice, and stock. Simmer for 5 minutes, cool, and reserve until needed.
3. For each portion: Bring 1/4 cup of the stock mixture to a simmer in a medium pot. Add the artichoke hearts and cover the pot. Steam them until they become soft, about 20-30 minutes. Place the Artichoke hearts in a serving bowl. Stir approximately 1/2 tsp chives into the sauce and pour over the Artichoke hearts.

Gazpacho: (V)      

1/4 cup-Extra virgin Olive oil
2- Celery stalks
3 cup- Vegetable juice
1- clove garlic, crushed
1- Red onion, chopped
1-Green bell pepper, chopped
2- Tomatoes, diced
1- Cucumber, diced
2 Tblsp-Fresh lemon juice
2 tsp-Cilantro, chopped
2 tsp-Basil, chopped
1- Jalapeno, chopped
Pinch of ground cumin
1/2 tsp- Sugar
Dash of Tabasco sauce
Salt and pepper to taste   
 
1. Combine all ingredients in the blender and pulse it for few sec.
2.  Refrigerate for about an hour. Serve chilled.
 

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The days of the week. . . los días de semana

Monday. . .lunes
Tuesday . . .martes
Wednesday. . .miércoles
Thursday . . . jueves
Friday . . .viernes
Saturday. . .sábado
Sunday. . .domingo

Spanish greetings:

Good day! Good morning!. . .¡buenos días!
hi!. . .¡hola!
pleased to meet you!. . . ¡mucho gusto!
many thanks!, thank you very much!. . .¡muchas gracias!
good evening!, good night!. . .¡buenas noches!
good afternoon! . . .¡buenas tardes!
come in! . . . ¡adelante!
OK! . . .¡vale!
how good! , great!. . .¡qué bien!
good luck!. . .¡suerte!, ¡buena suerte!
see you soon!. . .¡hasta la vista!

Units and measurements:

Length (Longitud)

1 centimeter (centímetro) = 0.3937 inches (pulgadas)
1 inch (pulgada) = 2.54 centimeters (centímetros)
1 foot (pie) = 30.48 centimeters (centímetros)
1 foot (pie) = 0.3048 meters (metros)
1 yard (yarda) = 0.9144 meters (metros)
1 meter (metro) = 1.093613 yards (yardas)
1 kilometer (kilómetro) = 0.621 miles (millas)
1 mile (milla) = 1.609344 kilometers (kilómetros)

Weight (Peso)

1 gram (gramo) = 0.353 ounces (onzas)
1 ounce (onza) = 28.35 grams (gramos)
1 pound (libra) = 453.6 grams (gramos)
1 pound (libra) = 0.4563 kilograms (kilogramos)
1 kilogram (kilogramo) = 2.2046 pounds (libras)
1 American ton (tonelada americana) = 0.907 metric tons (toneladas métricas)
1 metric ton (tonelada métrica) = 1.1 metric tons (toneladas métricas)

Volume/capacity (volumen/capacidad)

1 milliliter (mililitro) = 0.034 fluid ounces (onzas fluidas)
1 milliliter (mililitro) = 0.2 teaspoons (cucharaditas)
1 fluid ounce (onza fluida) = 29.6 milliliters (mililitros)
1 teaspoon (cucharadita) = 5 milliliters (mililitros)
1 cup (taza) = 0.24 liters (litros)
1 quart (cuarto) = 0.95 liters (litros)
1 liter (litro) = 4.227 cups (tazas)
1 liter (litro) = 1.057 quarts (cuartos)
1 liter (litro) = 0.264 U.S. gallons (galones americanos)
1 U.S. gallon (galón americano) = 3.785 liters (litros)

Area (superficie)

1 square centimeter (centímetro cuadrado) = 0.155 square inches (pulgadas cuadradas)
1 square inch (pulgada cuadrada) = 6.4516 square centimeters (centímetros cuadrados)
1 square foot (pie cuadrado) = 929 square centimeters (centímetros cuadrados)
1 acre (acre) = 0.405 hectares (hectáreas)
1 hectare (hectárea) = 2.471 acres (acres)
1 square kilometer (kilómetro cuadrado) = 0.386 square miles (millas cuadradas)
1 square mile (milla cuadrada) = 2.59 square kilometers (kilómetros cuadrados)

Basic Salsa: (V)

2 cups chopped tomatoes (6-7 medium tomatoes)
1 bunch of fresh cilantro, chopped
6 cloves fresh chopped garlic
1/2 an onion chopped
1 jalapeno, finely chopped
1/2 teaspoon salt
1 tablespoon lime juice

Mix all ingredients until well incorporated. Can be served immediately.  Can be had with chips, along with guacamole, as burrito toppings etc.

Guacamole: (V)

4- ripe Avocado
1- medium tomato, diced
1/4 cup- Onion, peeled and diced
1 Jalapeno-Finely chopped
1/2 cup- chopped Cilantro
1 tablespoons lime juice
Salt and pepper to taste

Mash 2 of the avocado with the back of a fork or other mashing utensil. Add all the ingredients and fold gently and serve immediately.

Refried Black Bean:

This recipe can be used to fill tacos or enchiladas, top quesadillas, or even make a warm dip.
- 1 cup dried black beans, rinsed and drained
- 2 large leeks, finely chopped
- 1 large red bell pepper finely chopped
- 1.5 tbs. ground cumin
0.5 cup crumbled queso fresco

Place beans and 5 cups of cold water in bowl. Soak 5 hours, or overnight. Drain, reserving soaking liquid.
Coat Dutch oven with cooking spray; heat over medium-low heat. Add leeks and bell pepper, and sprinkle with salt. Cover, and cook 5 minutes, stirring occasionally. Stir in cumin, and cook 1 minute more.
Add enough water to soaking liquid to make 4 cups, then add liquid and beans to leek mixture.  Season with salt and pepper, cover, and simmer 1 hour, or until beans are soft, adding wter if necessary. Mash some beans against side of pot to thicken. Serve sprinkled with queso fresco, in tortillas, or with chips.


Easy baked beans:

- 1.5 cups dried red kidney beans
- 2 medium onions thinly sliced
- 1 jar of 8 Oz medium salsa
- 1/3 cup dark brown sugar
- 3 Tbs. yellow mustard
Soak beans in 6 cups water overnight. Drain; reserve soaking liquid.
Coat Dutch oven with cooking spray and heat over low heat. Add onions, cover and cook 15 minutes, or until browned. Stir in 1 cup soaking liquid.
Simmer 5 minutes, scraping up onion bits stuck to pot.
Stir in remaining ingredients and 5 cups water. Cover, and cook 1.5 hours. Uncover; simmer 1 hour more, or until sauce has thickened.

Green Salsa: (V)

- 2 lbs tomatillos, husks removed
- 12 Oz jalapenos (approx. 15)
- 1 white onion, quartered
- 1 can of 14.5 Oz, whole, tomatoes, drained
- 2.5 Tbs. minced garlic
- 1/3 cup chipotle base
- 1.5 cup chopped cliantro
- 1.5 Tbs salt
- 1 Tbs. lime juice
Roast tomatillos, jalapenos and onion, either on a griddle over medium heat or under broiler until they ar soft and just slightly scorched. Remove some of chile skins.
Place tomatillos, chiles and onion in a blender or food processor, add remaining items and grind to desired texture.

Hot Salsa: (V)

-1 can of 14.5 Oz tomatoes, drained
- 4 to 6 fresh tomatoes (enough to make 3 cups when roasted and chopped)
- 4 to 8 jalapeno chiles (1/2 cup when roasted and chopped)
- 2 onions, quartered (1 cup roasted and chopped)
-1 Tbs. tomato paste
- 2 Tbs.chipotle base
- 1/3 tbs. salt or to taste
- 1/3 tbs. garlic powder
- 1/3 tbs ground black bepper or to taste
- 1 Tbs. lime juice
- Pinch cumin
Place the tomatoes in blender. Roast tomatoes, jalapenos and onions under broiler until soft and only slightly charred. Cut into the specified amounts and add to blender with remaining ingredients. Blend to desired texture.

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Numbers in Spanish:

1: uno
2:  dos
3 : tres
4 : cuatro
5 : cinco
6 : seis
7 : siete
8 : ocho
9 : nueve
10: diez
11 : once
12 : doce
13 : trece
14 : catorce
15 : quince
16 : dieciséis
17 : diecisiete
18 : dieciocho
19 : diecinueve
20 : veinte
21 : veintiuno
22 : veintidós
23 : veintitrés
24 : veinticuatro
25 : veinticinco
26 : veintiséis
27 : veintisiete
28 : veintiocho
29 : veintinueve
30 : treinta
40 : cuarenta

With these, you just have to add ... y uno, ... y dos, ... y tres onto them and they're not usually done as contractions. For example:

    * 41 : cuarenta y uno
    * 42 : cuarenta y dos
    * 43 : cuarenta y tres
    * 44 : cuarenta y cuatro
    * 45 : cuarenta y cinco, etc

50 : cincuenta
60 : sesenta
70 : setenta
80 : ochenta
90 : noventa

When you want to form numbers with 100, you would use ciento. For example:

101 : ciento uno (100/ciento + 1/uno = ciento uno)
114 : ciento catorce (100/ciento + 14/catorce = ciento catorce)
127 : ciento veintisiete (ciento + veintisiete = ciento veintisiete)
165 : ciento sesenta y cinco (ciento + sesenta y cinco = ciento sesenta y cinco)
200 : doscientos
300 : trescientos
400 : cuatrocientos
500 : quinientos
600 : seiscientos
700 : setecientos
800 : ochocientos
900 : novecientos

The Spanish numbers 200, 300, 400 etc have masculine and feminine forms. For example:

doscientos libros (200 books - masculine noun)
doscientas plumas (200 pens - feminine noun)

1,000 : mil
10,000 : diez mil
100,000 : cien mil