That Which Is What I Will Not Call It

So, still no comments. Oh woe is me.
I know I have at least three readers. I think. Oh well, if no one reads me then I shall exist for my own amusement. So there.
Tonight's meal.... confusing in the best way. Think utter boredom, no inspiration, and a very disappointing grocery haul. Somehow, I turned out something that was completely yummy.
Here it is, the shockingly under-estimated thing that I refuse to call by it's proper name!

Caitlin's Not-Sauce Yumtasticness
Serves 3.

1 medium onion, diced
1/2 yellow pepper, diced
1 small potato, diced supah-fine
14.5 oz canned diced tomatoes, strained and pureed
dried oregano
dried basil
black pepper
garlic (optional. You will never see this be optional on my blog again!)
grapeseed oil
mozzarella

Directions:
1. Dice onions and dump into a preheated stainless steel pan with grapeseed oil (I'm elegant about this, aren't I?). Allow onions to sweat for a few minutes before adding potato and pepper.
2. Puree tomatoes in blender (using the puree setting!), adding garlic if desired. (Trust me, I desired garlic, but the stuff in a jar just doesn't do it for me.)
3. Add pureed tomato to vegetables and mix gently (if you're too rough it'll slosh).
4. Season with oregano, basil, and black pepper in whatever proportions you desire. I happen to like 1 part oregano, 2 parts basil, 1/2 part black pepper. Stir in.
5. Walk away and watch TV for 45 minutes, returning periodically to stir.
6. When potato pieces are cooked through, serve into a bowl (and don't forget to turn off the burner on the stove), and top with mozzarella. Allow to soften for about 30 seconds and then stir in.

Mozzarella stirred in. Just waiting to be nommed on.

Chipmunk cheeks because I'm chewing a mouthful of veggies while trying not to lose the mozza!

So, the best part of this dish is that it tastes remarkably like pizza. Not a huge surprise, given that all the ingredients (with the exception of potatoes, traditionally) are normal pizza ingredients. Still, it makes for an awesome pasta-less dish that has the potential to be v*gan (you just have to be a cheese-hating jerk. Disclaimer: This blog is not aimed at v*gans and is not particularly v*gan friendly. Disclaimed, bitches.). Yum yum yum.
Now go make this!
It's so simple that it could easily be taken for granted, but it's AMAZING.
Also, to explain the potatoes, because it has come to my attention that I need to explain them... I had initially intend to make a mini curry, but then it occurred to me that I couldn't remember the spice blend and couldn't be bothered to thaw and brown chicken breasts, and really just didn't want curry.
So there.

Cooked Cukes and Muffins for Breakfast

My cheap store-brought breakfast.

So, I like muffins for breakfast.
Yeah. I know they're not healthy or anything, but they're filling and comforting. It probably has to do with the fact that all a muffin really is is a miniature, personal-sized cake. In particular, I have a soft-spot for store-bought muffins. You know, those cheap grocery stores that claim they have a bakery, but everything looks like crap? Yeah, that kind.
The downside to muffins for breakfast... they fuck with my blood sugar. A few hours later and I've got the shakes because my body has no energy. So, time for some veggies!
I know I'm crazy here, but this is honestly just an experiment....

Its so pretty!

Around lunch-time (which for me was 1pm), I started wandering around looking for veggies to cook in some fashion or another. I really have no concrete plan when I make lunch. So, what I found were halves of peppers left over from my Rainbow Mock-Fajitas, and a cucumber that I obviously forgot existed (it was still firm enough to be edible).
So I'm standing there with the fridge wide open, wondering why the hell no one ever cooks cucumbers. In this house, you eat them raw with some form of salad dressing, or doused in vinegar... or as a pickle. But they're never cooked. There's nothing wrong with cooking them in my opinion. Yes, they're mostly water, but so are peppers and we cook those all the time.
So, hesitantly going back and forth as to what I wanted to do, this is what happened:

Pepper Saute with Cooked Cucumbers
Serves two.

1/2 red bell pepper, diced
1/2 yellow bell pepper, diced
1/2 cucumber, diced
paprika
ginger
Sriracha chili sauce (still not hot, unfortunately)
grapeseed oil

Directions:
1. Oil pan and set flame to medium heat. Toss in peppers and stir around while debating what to do about cucumbers.
2. Dice and toss in cucumbers once peppers are half cooked. Lower flame slightly.
3. Add paprika and ginger, stirring for even distribution.
4. When cooked, remove from pan and top with Sriracha, stirring for distribution.
5. Be indecisive as to whether or not you actually like this.

This dish definitely has its good points and its bad points and has answered my question.
People don't cook cucumbers because they're morons who don't know how good it is.
Unfortunately, the pairing of cucumbers with ONLY peppers may have been poorly thought out. The dish itself is mildly spicy, but overall generally bland and disappointing.
To those who have eaten out with me (and this is just one person), the spice combination may seem like a poor attempt to make kimchi-ified Yama-esque cucumbers, which I'm incidentally craving. I'm also craving tempura and udon noodles, but that's beside the point.
There is nothing wrong with cooking cucumbers. They are just as delicious cooked as they are raw, and would be well complimented by a nice hollandaise sauce, bechamel sauce, or just ricotta.
I likely will not make this dish again. Like I said, just an experiment. However, given that cooked cucumbers are so good, I feel it necessary to put it out there that its okay to want to cook cucumbers and other foods that are primarily water. People eat grilled pineapple don't they?
Do we have grilled watermelon yet?