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It's possible to trade profitably on the Forex, the nearly $2 trillion worldwide currency exchange market. But the odds are against you, even more so if you don't prepare and plan your trades. According to a 2014 Bloomberg report, several analyses of retail Forex trading, including one by the National Futures Association (NFA), the industry's regulatory body, concluded that more than two out of three Forex traders lose money. This suggests that self-education and caution are recommended. Here are some approaches that may improve your odds of taking a profit. Prepare Before You Begin Trading Because the Forex market is highly leveraged -- as much as 50 to 1 -- it can have the same appeal as buying a lottery ticket: some small chance of making a killing. This, however, isn't trading; it's gambling, with the odds long against you. A better way of entering the Forex market is to carefully prepare. Beginning with a practice account is helpful and risk-free. While you're trading in your practice account, read the most frequently recommended Forex trading books, among them Currency Forecasting: A Guide to Fundamental and Technical Models of Exchange Rate Determination, by Michael R. Rosenberg is short, not too sweet and highly admired introduction to the Forex market. Forex Strategies: Best Forex Strategies for High Profits and Reduced Risk, by Matthew Maybury is an excellent introduction to Forex trading. The Little Book of Currency Trading: How to Make Big Profits in the World of Forex, by Kathy Lien is another concise introduction that has stood the test of time. All three are available on Amazon. Rosenberg's book, unfortunately, is pricey, but it's widely available in public libraries. "Trading in the Zone: Master the Market with Confidence, Discipline and a Winning Attitude," by Mark Douglas is another good book that's available on Amazon, and, again, somewhat pricey, although the Kindle edition is not. Use the information gained from your reading to plan your trades before plunging in. The more you change your plan, the more you end up in trouble and the less likely that elusive forex profit will end up in your pocket. Diversify and Limit Your Risks Two strategies that belong in every trader's arsenal are: Diversification: Traders who execute many small traders, particularly in different markets where the correlation between markets is low, have a better chance of making a profit. Putting all your money in one big trade is always a bad idea. Familiarize yourself with ways guaranteeing a profit on an already profitable order, such as a trailing stop, and of limiting losses using stop and limit orders. These strategies and more are covered in the recommended books. Novice traders often make the mistake of concentrating on how to win; it's even more important to understand how to limit your losses. Be Patient Forex traders, particularly beginners, are prone to getting nervous if a trade does not go their way immediately, or if the trade goes into a little profit they get itchy to pull the plug and walk away with a small profit that could have been a significant profit with little downside risk using appropriate risk reduction strategies. In "On Any Given Sunday," Al Pacino reminds us that "football is a game of inches." That's a winning attitude in the Forex market as well. Remember that you are going to win some trades and lose others. Take satisfaction in the accumulation of a few more wins than losses. Over time, that could make you rich!

BAKED RICE WITH SAUSAGE, PEPPERS, & CORN

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Arborio rice brings wonderful creaminess to this delicious Baked Rice with Sausage, Peppers, & Corn. It reheats beautifully, so make it ahead to have on hand for those busy nights!




Are you familiar with Arborio rice? I've recently discovered that I am a waaaaaaay bigger fan of Arborio rice than 'regular' white rice. Traditionally used to make the coveted-creamy risotto, Arborio rice certainly doesn't need to be relegated soley to risotto duty!

It also brings fabulous creaminess to other rice dishes and casseroles, like my new-favorite Baked Rice with Sausage, Peppers, & Corn.

I found the starting point for this totally delicious from-the-oven Baked Rice with Sausage, Peppers, & Corn dish in a magazine. I was immediately in love with the baked-rice-casserole concept, but not in love with some of the preparation steps and end result. So I set about making my own version that was a bit easier to prep and even tastier on the plate.

I'm happy to say this semi-original version is now a family favorite! Probably needless to say, it makes very frequent appearances on our dinner table.

Baked Rice with Sausage, Peppers, & Corn reheats beautifully too, which means I can make a big pan, or cook it in advance, to have on hand for busy nights. Just warm some up for those busy nights, and a delicious dinner is on the table in a matter of minutes.

Now, while this recipe calls for fresh corn on-the-cob ... which I adore ... for a quicker fix, or when corn on-the-cob is out of season, thawed frozen corn can certainly take its place.


'Regular' white rice can certainly be used as well, but I encourage you to go for Arborio rice in this Baked Rice with Sausage, Peppers, & Corn dish. It lends a creamy texture that just won't happen with 'regular' white rice. {I've tried.}

Now ... I'm off to the farmer's produce stand down the road to grab some fresh corn on-the-cob to whip up a big ol' pan of this Baked Rice with Sausage, Peppers, & Corn! Hopefully, it'll last us a couple of days ... but given my husband's appetite and love for this dish, I highly doubt it will make it past one night.




Baked Rice with Sausage, Peppers, & Corn



Ingredients
1 lb. spicy or sweet Italian sausage, or bratwurst
2 T. extra-virgin olive oil
1 onion, thinly sliced
2 garlic cloves, finely minced
1 large red bell pepper, thinly sliced
1 1/2 c. Arborio rice
3 c. chicken broth
2 ears fresh corn, shucked and kernels cut off the cob {or about 2 c. frozen corn, thawed}
1 tsp. Old Bay cajun seasoning
1/2 tsp. salt
1/4 tsp. black pepper
3 T. chopped cilantro


Directions
Pierce sausages all over on all sides with the tip of a knife. Heat olive oil in a skillet over medium-high heat. Add sausages and cook, turning often, until browned, about 5 - 6 minutes. Transfer sausages to a 9x13" baking dish coated with non-stick cooking spray. {Once sausages have rested a few minutes, cut in halves or thirds, if desired.}
To the same skillet, add onion, garlic, and red pepper. Cook, stirring frequently, until onion is softened, about 2 - 3 minutes. Add rice; stir and cook for 1 minute, ensuring all grains get coated with olive oil from the pan.
Add chicken broth, corn, Old Bay, salt, and pepper. Bring to a boil.
Carefully pour hot rice mixture over sausages in the baking dish. Cover tightly with aluminum foil and bake at 375 degrees until rice is tender and has absorbed the chicken broth, about 30 - 35 minutes.
After removing from the oven, let stand about 5 minutes before serving. Sprinkle top with chopped cilantro.
Enjoy!



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