Since both presidential hopefuls are vying for such a powerful role, we’ve become increasingly curious as to what they’re like when the spotlight isn’t shining. Call it nosy, but we definitely think that includes favorite foods, so we’ve decided to share some recipes Hillary Clinton particularly loves.
We’re not suggesting you make your voting decision based on recipes, but maybe eating like Clinton will give you a better sense of who she is as a person. At the very least, you’ll certainly be eating well.
1. Slow-Cooked Scrambled Eggs
While Clinton might not have the most kitchen experience in the world, she can definitely hold her own when it comes to breakfast. She once told the Associated Press she’s capable of cooking “pretty good soft scrambled eggs,” which is kind of impressive when you consider how easy it is to overcook the protein.
Clinton probably has her own method for whipping up breakfast, but this foolproof method for soft eggs from The Kitchn is one of our favorites. As long as you’re patient, you’ll end up with the creamiest plate of scramblers you’ve ever tasted. For added decadence, crumble a bit of goat cheese over the top.
- 2 or more large eggs
- 1 teaspoon unsalted butter
- 1 teaspoon heavy cream or whole milk per egg (optional)
- ¼ teaspoon salt
- Chopped fresh herbs (optional)
Directions: Place a nonstick skillet over low heat and add the butter. Meanwhile, whisk eggs in a bowl until whites and yolks are fully combined and mixture is slightly frothy. Season eggs with salt and pepper. If using, add cream or milk and whisk to combine.
Pour eggs into pan. Cook over low heat, stirring occasionally with a spatula. This will take about 10 to 15 minutes. Stir often for small curds or less frequently if you prefer larger ones.
When eggs appear not quite done, remove from heat. They’ll continue to firm up after plated. If desired, add herbs. Transfer to a plate and serve at once.
2. Velvety Squash Soup
Clinton’s email snafu left many dying to know what was hidden in the messages. Much of it turned out to be rather mundane, but at least we learned a little more about her diet. One email revealed lunch would include acorn and butternut squash soup. While we’re sure whatever concoction Clinton ended up eating was delicious, Cooking Light’s curry-kissed squash soup gets our vote thanks to fantastic flavor. And because this recipe uses mostly chicken stock and just a bit of half-and-half, it’s also good for you.
- 1 (3-pound) butternut squash
- 1 (2-pound) acorn squash
- Nonstick cooking spray
- 2 cups coarsely chopped onion
- 2 teaspoons canola oil
- 5 cups low-sodium chicken broth
- ⅔ cup apple cider
- 2 tablespoons molasses
- 1 teaspoon curry powder
- ¾ teaspoon salt
- ⅛ teaspoon cayenne pepper
- ⅔ cup half-and-half
- Chopped fresh thyme (optional)
Directions: Preheat oven to 425 degrees Fahrenheit. Cut each squash in half lengthwise and discard seeds and membranes. Place squash, cut-sides down, on a baking sheet greased with cooking spray.
Combine onion and oil, tossing to coat. Spread onions around squash, transfer to oven and bake for 45 minutes, or until squash is tender. Let cool slightly, scoop out squash pulp, and discard skins.
Place onion and squash pulp in a Dutch oven or other heavy pot. Stir in broth, cider, molasses, curry powder, salt, and cayenne. Bring to a boil, reduce heat, and simmer for 5 minutes.
Place half of mixture in a blender. Remove center piece in top of blender to allow steam to escape, then cover the opening with a clean towel to prevent splatters. Blend until smooth, transfer to a large bowl, and repeat with remaining soup. Return soup to pot, stir in half-and-half, and cook over medium for 5 minutes, or until heated through. Serve garnished with thyme.
3. Easy Homemade Burrito Bowls
According to NPR, Clinton’s been munching on jalapeño chiles since 1992 in an effort to help bolster her immune system and because she enjoys the heat. This probably explains why she’s partial to Chipotle for dining while on the road. On one excursion earlier this year in Ohio, she opted for a chicken burrito bowl.
Instead of heading to the popular food chain to recreate the meal, try making Iowa Girl Eats’s Mexican-inspired chicken bowl at home. It’s really just a matter of cooking a few simple items and chopping some veggies, so it’s a perfect weeknight meal. Best of all, the leftovers are just as delicious for lunch the next day.
- 1 tablespoon chili powder
- 2 teaspoons garlic powder
- 1¼ teaspoons salt
- ½ teaspoon cumin
- ½ teaspoon onion powder
- ¼ teaspoon dried oregano
- ¼ teaspoon cayenne pepper
- 2 cups water
- 1 tablespoon canola or vegetable oil
- ½ teaspoon salt
- 1 cup long grain white rice
- ¼ cup chopped cilantro
- Juice of ½ lime
Chicken and assembly
- 1 pound chicken breasts, pounded to an even thickness
- Extra-virgin olive oil
- 1 (15-ounce) can black beans, rinsed and drained
- ½ cup water
- 1½ cups cherry tomatoes, halved
- 1½ cups fresh or frozen, thawed corn kernels
- 4 ounces Monterey Jack cheese, shredded
- 1 small head romaine lettuce, shredded
- Hot sauce
- 3 avocados, peeled, pitted, and diced
- Juice of ½ lime
- 2 tablespoons chopped cilantro
- Garlic salt
Directions: Combine all seasoning ingredients in a small bowl to combine. Bring water, canola oil, and ½ teaspoon salt to a boil in a small saucepan over high heat. Rinse rice in a mesh strainer until water runs clear, drain well, then add to water. Cover, reduce heat to medium low, and simmer until rice is tender, about 15 minutes. Add lime juice and cilantro, gently mix to combine. Cover, and set aside.
While rice cooks, brush both sides of chicken with olive oil and season with some of seasoning mixture. Using a grill pan or other heavy pan set over medium-high heat, cook chicken until just cooked through, about 3 to 4 minutes per side. Let rest for 5 minutes, dice, and set aside.
Add black beans to a small saucepan along with ½ cup water and 1 tablespoon seasoning mix. Bring to a boil, then reduce heat to low and keep warm.
Combine all ingredients for guacamole in a medium bowl and coarsely mash with a potato masher or fork. Adjust seasoning.
Build bowls with rice, chicken, beans, tomatoes, corn, cheese, lettuce, and guacamole. Serve with hot sauce and salsa.
4. Black Bean Veggie Burgers with Greek Mayo
Though she certainly doesn’t say no to meat, Clinton developed an affinity for vegetarian Boca Burgers during her time as first lady. Since cutting out animal protein every now and then is good for the planet and your waistline, you may want to follow suite. Try chef Amanda Freitag’s black bean patties, featured on Food Network. With a hearty texture and a creamy garlic and herb topping, you won’t miss the meat.
- 2 (15-ounce) cans black beans, rinsed and drained
- ½ cup panko breadcrumbs
- 3 tablespoons fresh lemon juice
- 2 teaspoons dried oregano
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground pepper
- 3 to 4 garlic cloves, minced
- 2 eggs, beaten
- 1 small onion, finely chopped
- 2 tablespoons extra-virgin olive oil
- 6 whole-grain hamburger buns
- Tomato slices
- Red onion slices
- 1 cup mayonnaise
- 2 teaspoons dried oregano
- 1 teaspoon freshly ground black pepper
- ½ teaspoon kosher salt
- 2 garlic cloves, grated or finely minced
- Juice of 1 lemon
Directions: Add beans to a large bowl along with breadcrumbs, 3 tablespoons lemon juice, 2 teaspoons oregano, 2 teaspoons salt, pepper, 3 to 4 garlic cloves, eggs, and chopped onion. Mash together with a fork or your hands until well combined. Shape into six patties, cover, and refrigerate for 1 hour.
Combine all mayonnaise ingredients in a small bowl to combine. Set aside until ready to use.
Heat a medium skillet over medium-high heat and add olive oil. Cook patties until golden brown, about 3 to 4 minutes per side. Top bun bottoms with burgers, lettuce, tomatoes, onions, and mayo. Add bun tops and serve.
5. Bill and Hillary Clinton’s Roasted Rack of Lamb with a Pumpkin Thyme Crust
Roasting a rack of lamb always impresses and it’s pretty easy, making the meat a great choice for entertaining. Taste of one of Clinton’s favorite preparations with this pumpkin-coated lamb recipe from the National Archives, shared on Prologue. The flavors lean a bit toward fall, but you can make it any time of year by using canned squash.
- 2 Frenched racks of lamb, trimmed of excess fat
- Salt and pepper
- Vegetable oil
- 1 cup pumpkin purée
- 2 teaspoons chopped fresh thyme
- 1 cup breadcrumbs
- 1 tablespoon olive oil
Directions: Preheat oven to 375 degrees Fahrenheit. Season meat all over with salt and pepper. Heat a drizzle of vegetable oil in a skillet and sear meat on all sides. Transfer lamb to oven and cook about three-quarters of the way to your desired doneness, about 20 minutes. Remove from oven and let rest for 20 to 30 minutes.
Combine breadcrumbs with salt, pepper, thyme, and olive oil in a small bowl. Transfer mixture to a plate. Evenly spread pumpkin over lamb, then roll in breadcrumb mixture. Return lamb to oven to brown crust and cook to your desired doneness. Let rest, cut into chops, and serve.
6. Hillary Clinton’s Oatmeal Chocolate Chip Cookies
Clinton caused a bit of an uproar in the ’90s when she commented about wanting to pursue a career rather than stay home and bake cookies. After the incident, Family Circle decided to host a friendly cookie competition for the would-be first ladies and Clinton actually snagged the title. The magazine still features the oatmeal chocolate chip baked goods on the website, so you can put Clinton’s baking know-how to the test. Feel free to use butter instead of shortening, but keep in mind the cookies will come out a bit flatter if you do.
- 1½ cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 cup vegetable shortening
- 1 cup packed light brown sugar
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 2 cups rolled old-fashioned oats
- 1 (12-ounce) package semisweet chocolate chips
Directions: Preheat oven to 350 degrees Fahrenheit. Grease two large baking sheets with nonstick cooking spray.
Combine flour, salt, and baking soda on a sheet of parchment or waxed paper. Beat shortening, sugars, and vanilla with an electric mixer until creamy. Add eggs and beat until light and fluffy. Gradually beat in dry ingredients. Stir in chocolate chips with a spoon.
Drop batter by well-rounded teaspoonfuls onto prepared baking sheets. Bake for 8 to 10 minutes, or until golden. Let cool on sheets set over wire racks for 2 minutes. Remove cookies to wire racks to cool completely. Serve.
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