» » ONE POT CUBAN YELLOW RICE (WITH CHICKEN AND SAUSAGE)

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!

ONE POT CUBAN YELLOW RICE (WITH CHICKEN AND SAUSAGE)

ONE POT CUBAN YELLOW RICE (WITH CHICKEN AND SAUSAGE)
I love me some Cuban food. My all time favourite is my fried stuffed potato balls and I know everyone loves some Cuban black beans. Living in South Florida we can find Cuban food of some type readily available at every corner which is amazing.
But then my cousin moves to Cuba to work and she easily falls into the food and the culture there and I get even more excited
I've never been to Cuba, yet, but the images in my head are of worn streets, bright buildings, music blaring in the street all filled with an old school charm. Am I wrong?
The food, I already know from experiencing here, but my cousin easily pulled me into trying things as she starts to cook more while there.And she loves rice.
So it was no shocker when she mastered and shared with me this one pot rice cook up.
I made a few adjustments. Traditionally this dish uses pork sausages, but since I don't eat pork, I easily substituted for turkey sausage (Not in a pork casing). I am not even sure why they sell turkey sausages in a pork casing. Isn't that defeating the purpose?
I love that this dish doesn't take long AND that it doesn't require me making too much of a mess. Sometimes after making dinner I look around and wonder when this war happened in my kitchen. So definitely a winner with me when this is made.
INGREDIENTS:
  • Canola Oil
  • 3 chicken breasts cut into small/medium pieces
  • 2 turkey sausages (I use Jennie-O Lean Hot Italian Turkey Sausage) cut into pieces (pre-cooked is best but uncooked can also be used)
  • 1/2 large green pepper
  • 1/2 large onion
  • 2 cloves of garlic
  • 1 teaspoon whole cumin (or 1/2 teaspoon cumin powder)
  • 1 teaspoon turmeric powder
  • 4 cups chicken broth or vegetable stock (make your own)
  • 1/2 cup dry white wine (optional)
  • 2 cups white parboiled rice
  • 1/4 cup frozen green peas
  • 1/4 cup frozen corn
  • 1 cup of any other veggies you like: red peppers, carrot, even broccoli, edamame etc
  • Salt and black pepper to taste
INSTRUCTIONS:
  1. Cover the bottom of a large heavy pot with oil. (No more than 1 1/2 teaspoons)
  2. Heat stove on medium heat.
  3. Add garlic, turmeric, and cumin and cook for about 2 minutes.
  4. Add sausage and chicken to pot, and cook for about another 8 minutes.
  5. Add chopped green peppers and onion and cook for another 5 minutes.
  6. Add chicken broth and wine (if using) and heat to boiling.
  7. Once boiling, add rice and reduce the heat to a simmer and cook for 15 minutes.
  8. Add peas and other veggies and stir cover and continue simmer until rice is cooked (water has evaporated)

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