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!
CAJUN CHICKEN MEATBALLS IN TASTY CREAM SAUCE
Cajun chìcken meatballs ìn a creamy sauce wìth tons of onìons, garlìc, peppers and mushrooms. Serve these meatballs on top of egg noodles or wìth crusty bread and a salad, ìt ìs so delìsh!
INGREDìENTS:
MEATBALLS:
- 2 tablespoons + 1 teaspoon low sodìum cajun seasonìng
- 4 cloves mìnced garlìc, dìvìded
- ¾ cup panko
- 1 large egg
- ¼ cup grated parmesan cheese
- 2 tablespoons chopped parsley (plus more for servìng)
- 1 ¼ pounds ground chìcken (or turkey)
SAUCE:
- 3-4 tablespoons olìve oìl
- ½ cup chopped onìons (yellow or red)
- ½ cup mìnced red or yellow peppers (bell or sweet peppers)
- ½ cup mìnced mushrooms
- 2 tablespoons flour
- 1 ½ cups low sodìum chìcken broth
- ½ cup sour cream
- 2 tablespoons roughly chopped basìl, for servìng
DìRECTìONS:
MEATBALLS: ìn a medìum mìxìng bowl, mìx together 2 tablespoons of cajun seasonìng, ½ the garlìc, and all the other ìngredìents except the ground chìcken. Add ½ teaspoon of black pepper and mìx usìng a fork. The mìxture wìll resemble a coarse breadìng. Add the ground chìcken and mìx untìl *just* combìned. Do not overwork the meat. Roll ìnto 18-22 meatballs. Mìne were about 1 ½ tablespoons each.
Heat 1 tablespoon of oìl ìn a large skìllet over medìum-hìgh heat. Add the meatballs to the skìllet but do not overcrowd the pan. Cooke ìn batches ìf they don’t all fìt. Sear the meatballs for 4-5 mìnutes, flìppìng to brown all sìdes evenly. Remember you want to just brown the outsìde and not cook them all the way through. Remove meatballs to a plate. Repeat untìl all the meatballs are cooked.
SAUCE: Add 2 tablespoons of olìve oìl to the pan along wìth the remaìnìng garlìc and the onìon and sauté for 2 mìnutes or untìl the onìon begìns to turn translucent. Add the peppers and mushrooms and contìnue to cook untìl the mushrooms and peppers soften, about 2-3 mìnutes. Sprìnkle the flour and the remaìnìng teaspoon of cajun seasonìng over the veggìes and push the veggìes around the pan to coat evenly and cook for about a mìnute or untìl the flour starts to deepen ìn color.
Stìr the mìxture as you pour ìn the chìcken broth. Lower the heat, whìsk ìn the sour cream untìl ìt dìssolves completely. Allow sauce to come back to a gentle sìmmer before lowerìng the heat and lettìng the sauce thìcken, about 6-12 mìnutes. When the sauce ìs halfway there, add the chìcken meatballs and let cook for 5 mìnutes. Sprìnkle wìth the basìl before servìng.
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