» » SPICY POBLANO MACARONI AND CHEESE WITH COTIJA CHEESE

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!

SPICY POBLANO MACARONI AND CHEESE WITH COTIJA CHEESE

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If you read this last post about myself being one of the privileged few chosen to play with Lisa Fain’s new cook book, The Homesick Texan then you’ll know that this macaroni and cheese dish (and my 100th blog post!) is the second challenge recipe in our quest to be adopted by Lisa in the hopes of eating food like this everyday cooked lovingly by Lisa’s own huge hands.
I don’t really know if Lisa has large hands but isn’t everything big in Texas? This poblano macaroni is certainly big in spirit and belly-fillingness, It’s rich and cheesy with a tiny ever so slight chile bite to it. This was my first time using poblano’s so I didn’t quite know what the heat level was going to be like. There’s a great section in the book which explains all of the different chile’s available and Lisa describes the poblano as “mild and slightly earthy” and I couldn’t agree more especially with the earthy reference. After roasting and chopping the two chile’s which equated to one cup, I threw them into the creamy bechamel sauce and thought that’s a lot of chile. When I tasted the finished dish I need not have worried. It was very mild but full of flavor coming from mostly the poblano and the cilantro I thought.
As soon as it came out of the oven I showered it with freshly grated Cotija cheese which is a really great cheese, a little salty and very like a Feta this cheese is also a must have with any tacos or enchiladas.
Here’s the recipe courtesy of The Homesick Texan:
2 Poblano chiles
8 oz’s elbow pasta ( I used mini penne as It was all I could find)
2 Tbsp unsalted butter
4 Cloves of minced garlic
2 Tbsp AP flour
1 1/2 Cups of whole milk
1 tsp of mustard powder
1/4 tsp of cayenne powder
1/2 tsp ground cumin
1 tsp lime zest
1/2 Cup of chopped cilantro
Salt and pepper to taste
4 Cups of grated white cheddar (12 ozs)
1/2 Cup of Cotija cheese
Roast the poblano’s until black and store them in an airthight bag for 20 minutes. When they’re done take them out and peel off the charred surface. Take out the seeds and slice them into inch long strips.
Bring a pot of salted water to a boil and add the pasta. Cook it for about five minutes only.
Preheat the oven to 375. Grease a large baking dish or cast-iron skillet and pour the drained pasta into it. In a pot melt the butter on low and then add the garlic. After one minute add the flour and stir constantly until the roux is a light brown color. Whisk in the milk and stir until thickened. Remove from the heat and stir in the mustard, cayenne, cumin, lime zest, cilantro and chopped poblano’s. Add salt and pepper if necessary.
Slowly add half of the cheddar cheese and stir until melted, if the sauce seems a little thick return it to the stove until soft again. If it’s still too thick then you can also add some milk to thin it out a little bit. Pour the sauce over the pasta and lightly mix. Top with the rest of the cheddar and bake uncovered  for 20-25 minutes or until bubbly and slightly brown. When it comes out of the oven sprinkle with the Cotija cheese and serve at once.
more recipes @ foodnessgracious.com

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