You have used ground pork in your cooking in a lot of ways. Here is a recipe you can try to jazz up your supper, and kids who are picky eaters would surely love it (including your American husband who is not used to eating veggies).
tofu, cubed (optional)
½ cup onion, minced
2 -3 cloves garlic, minced
2 tbs fish sauce (or salt to taste)
1 tbs cooking oil
1 cup water (add more as needed)
1 medium potato, diced (organic, red potato is preferred)
1 medium carrot, diced (organic is preferred)
¼ cup raisins (minced – optional)
¼ cup green bell pepper, diced
¼ cup red bell pepper, diced
¼ cup celery stalk diced and/or celery leaves, minced
¼ tbs minced cilantro
*ground black pepper, crushed red pepper, cumin powder (optional), and powdered ginger to taste
1. In a pan, sauté garlic in hot cooking oil until light brown. Sauté chopped onions with the browned garlic until translucent.
2. Wash and drain ground pork and sauté it with the ingredients in step 1 until light brown. Make sure your burner is on medium heat. Keep stirring and turning over the pork to avoid burning it.
3. Turn the heat low. Toss in the veggies in the pan one at a time, still sauteing with the rest of the ingredients (1-2 minutes). Pour water until all the ingredients are half-submerged. Turn the heat on medium and simmer until the diced potato is tender.
4. Add tofu if preferred. Add seasonings, including fish sauce or salt according to your preference. Serve with warm rice or quinoa (keen-wa).
If you have some left-overs, keep them in the refrigerator or freeze them in a resealable food grade baggie. You may reheat or use as stuffing for Filipino Empanada.