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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!

SOUTHWESTERN PORK STIR FRY

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Here is a beautiful dish to provide comfort and warmth on a cold and wintry day: Southwestern Pork Stir Fry served over Creamy Cilantro Polenta



This is the sort of dinner my family loves best. Marinated pork is quickly stir fried with veggies, and some comfort food is tucked underneath- a very creamy and delicious cilantro polenta. Every bite of these bright and beautiful vegetables… along with a forkful of tender pork is scooped up with that creamy layer underneath. It all comes together nicely with great Southwestern flavors.




The pork used for the recipe is from Smithfield’s line of already-marinated pork. I used the mesquite pork loin filet for my stir fry- it’s 100% fresh pork slow marinated in mesquite seasoning. I love that it comes pre-marinated… it saves me time in the kitchen when I’m crazy busy assembling dinner! You’ll also be able to locate already-marinated pork tenderloin and pork sirloin at your market.




This stir fry has plenty of fresh veggies! If you know you’ll be making this for dinner, it’s a really nice idea to chop all of your vegetables early in the day so you can have everything ready to go at dinnertime!



The pork is stir fried for a couple of minutes (no seasoning needed because it’s already there!) Add in the veggies, etc. and you’re almost done!




I serve mine over creamy cilantro polenta… pan juices drizzled on top (in the recipe below, I share in the recipe below that you should make the polenta first… then stir fry). If you’re not into polenta, try serving it over rice or quinoa instead.

My family loves to have dinner with a protein as the main dish, so this recipe is a big winner for us. My guys are also sticklers about meat being tender. This works out well with Smithfield’s already-marinated pork because it has been sitting in the marinade getting tender for a good amount of time. The mesquite flavor is one of my favorites, and it works perfectly in this dish. Big thumbs up for the Southwestern Stir Fry and Creamy Cilantro Polenta!


SOUTHWESTERN PORK STIR FRY WITH CREAMY CILANTRO POLENTA


yield: 4 SERVINGS

PREP TIME:30 MINUTES
COOK TIME:

INGREDIENTS:
CREAMY CILANTRO POLENTA:
3 to 4 cups whole milk
3/4 cup whole grain polenta (not instant)
1 tablespoon salted butter
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped fresh cilantro
STIR FRY:
2 tablespoons olive oil
27.2 ounce Smithfield Mesquite Pork Loin Filet, trimmed and cut into 1-inch pieces
1 large zucchini, washed, trimmed and diced
1 small red bell pepper, seeded and cut into 1/4-inch strips
1 small yellow bell pepper, seeded and cut into 1/4-inch strips
1/2 small red onion, thinly sliced
1 cup fresh or frozen corn kernels
1 medium jalapeño pepper, seeded and thinly sliced
1 medium clove of garlic, minced
1 1/2 tablespoons freshly squeezed lime juice
1 teaspoon chili powder
salt and freshly ground black pepper to taste
1 teaspoon cornstarch dissolved in 1/2 cup chicken broth


DIRECTIONS:
Prepare the Polenta: In a medium saucepan, bring 1 cup of milk to a boil. Whisk in the polenta and reduce the heat to low. Simmer for 3 to 5 minutes, stirring often until thickened. Add another 1 cup of the milk and stir. Continue to stir and simmer for 5 to 6 more minutes. Stir in another 1 cup of milk and continue to simmer, still stirring often, until the polenta is thick and creamy, 5 to 6 more minutes. Stir in the butter, salt, pepper and cilantro. Set aside while you make the stir fry.
Prepare the stir fry: Heat the olive oil in a large skillet until hot. Add the pork to the skillet. Cook for 2 minutes, stirring often.
Add all of the vegetables to the skillet. Sprinkle with lime juice, chili powder, and a sprinkle of salt and pepper. Cook for 3 to 4 minutes longer, stirring often, until the vegetables begin to soften and the pork cooks through.
Add the broth to the skillet and cook just until the liquid comes to a boil and begins to thicken. Serve over polenta. HINT: If the polenta thickens too much upon standing, just add in some additional milk, heat and stir. It should easily re-gain its creamy consistency again.



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