Crunchie bits

Crunchie bits go on anything. They are delicious, and can keep in the fridge. They make plain roasted veggies a gourmet delicacy. Simple pasta and cheese is so good with them. 

The first dish I made them for was rice- pasta with steamed cauliflower, simple creamy cheese sauce and crunchie bits. The pasta was great. Goes so well with cauliflower. Make sure you steam cauliflower until it is just slightly tender-never mushy. For the sauce I don't have a recipe because I made it up, but any light cream/cheese sauce will work. The crunchie bits are awesome. This pic is totally lame because I took it the next day when I had it for leftovers...which I highly recommend.

The other dish I made crunchie bits for this week was roasted squash with garlic sauce, quinoa and fish sticks. This went over surprisingly well with the kids. Again the crunchie bits took it to a whole new level.

Crunchie bits:

1 onion

Bread crumbs (or stale bread to make your own)

Salt

Chile (or chil powder)

Olive oil

The key is to cut your onion very fine. I use the vitamix. Peel the onion and quarter it. Put in vitamix with lots of water. Pulse until onion is chopped to the size of course ground sugar. Strain the onions with a seive.

Put onions with splash of olive oil on medium heat and crispify until starting to turn golden. Add bread crumbs, salt and chile powder to taste as you toast the bits until they are crunchie. Spoon into a bowl with a spoon to serve.