Hey, I’m Karina!
Food and I have had a long love story. For years I chased the โhow to get skinnyโ dream and got lost in crash diets. But now Iโve found balance and a happy relationship with food. Here youโll find everything from low carb recipes that make you feel good to indulgent desserts for your next cheat day. Plus, plenty of easy dinners that take the stress out of cooking.
My Relationship with Food
Food is meant to be enjoyed. Some nights itโs a crisp salad, other nights itโs a gooey cookie. In between, I love sharing quick weeknight dinners and easy family meals that prove cooking isnโt just about eating, itโs about gathering, laughing, and making memories with the people you love.
Life as a Cancer Survivor
Iโm a cancer survivor, and that journey (read more about my cancer journey here) lit a new fire in me to celebrate life with gratitude, comfort, and plenty of good food. Every recipe is about gratitude, comfort, and connection. Life is too short not to enjoy good food.
From Diary to Weekly Meal Ideas
What began in 2014 as an Instagram food diary has grown into a community of millions. Now Cafe Delites is where youโll find weekly meal ideas, family favorites, and inspiration for every craving.
Let’s Cook Together
Cooking should be fun, simple, and maybe even a little sexy. I share low carb recipes when you want to feel light, easy family meals when you need everyone at the table, and something wickedly delicious for your next cheat day.
Welcome to my blog!
Hello Karina!!!
I hope that you are doing well. I just wanted to say first and foremost that you are loved by many around the world. Thank you for your Chicken Tikka Masala recipe. I have prepared it many times and it has truly changed my life.
P.S.– I am Indian and the only substitution/additions that I have to the dish are that I use Half-and Half rather than Heavy cream for the sauce. Also, I add 2 teaspoons of dried fenugreek leaves (also known as kasoori methi). Fenugreek is readily available at any Indian grocery store–try Patel Brothers if you are in the USA like me. I believe HEB grocery store also sells it too.
Hi Farah, thanks for your kind words they really mean a lot to me. I’ll definitely think about your suggestion and try this upgraded version. Have an awesome day!
Hopefully leaving a comment and my info will get me onto your email list!
Hi Karina, do you still have a newsletter or is the best way to get your recipes via Facebook? I was diagnosed with Hodgkinโs when I was 17 and underwent radiation. I beat Hodgkinโs but unfortunately the radiation caused breast cancer later in my life. However, I beat the cancer thanks to a double mastectomy and chemo. Iโve been cured since 2008. So glad to hear you are a survivor as well!
Hi Karina,
I make your no knead artisan bread often. Was wondering if you have ever used a sour dough starter with same ingredients and had success? I think using bread flower would make the the loaf less dense. Any tips or advice would be great.
Thank You.
Hi Kathleen,
I have just spoken to Karina about this, and she has suggested the following.
Using a sourdough starter with your no-knead artisan bread recipe is certainly possible and can yield delicious results. Here are some tips and adjustments you might consider when incorporating a sourdough starter:
Adjusting Ingredients:
Replace the yeast with the sourdough starter. Typically, about 100-150 grams of active sourdough starter can be used to replace commercial yeast in a recipe like this.
You might need to adjust the amount of flour and water slightly to maintain the desired dough consistency, as sourdough starters add both flour and liquid to the mix. Start by reducing the water by about 50 ml initially and adjust as needed.
Fermentation Time:
Sourdough fermentation takes longer, so you’ll need to extend the proofing time. After mixing, allow the dough to rise for 8 to 12 hours or until doubled in size. This can be done overnight at room temperature or in the refrigerator for a slower fermentation process.
A second rise (after shaping and before baking) might also be necessary for about 1 to 2 hours, depending on room temperature.
Using Bread Flour:
Bread flour is indeed a great choice for a sourdough loaf. Its higher protein content can help develop gluten, giving the bread a better structure and less dense crumb.
Flavor and Texture:
Sourdough will impart a slightly tangy flavor, which can enrich the taste profile of your bread.
The crust might become thicker and crunchier, and the crumb might have a more open texture with larger holes due to the prolonged fermentation.
Baking:
Follow the original baking process, ensuring that your oven and pot are preheated properly to achieve optimal results.
By experimenting with these adjustments, you can transform your artisan bread with the complex flavors and robust texture characteristic of sourdough. Happy baking!
Hi Karina!
All I have to say is โFuhgetaboutitโ.
NYPD turned amateur Chef
Love the recipes.
And congrats on beating Stage 4 Cancerโฆ.
God Blessโฆ.
Your so hot me loving you forever my dreams are good enough i guess
I was looking for a chimichurri recipe and found your website. I was born in Uruguay but have lived abroad most of my life. Today I thought of grilling (which I rarely do) and remembered “los asados” from my childhood with chimichurri. Thank you so much for sharing the recipe and your story. Wish you all the best.
I read โAbout Meโ today because I only just realized I have 6 saved recipes over the years from Cafรฉ Delights. The latest creamy parmesan herb mushroom chicken. So many family favorites. Thanks for so many delicious recipes!
First time I’ve read the about me on this blog. So glad you’re here with us Karina! Love your recipes! God bless you and yours ๐
Karina,
My name is also Karina. Actually is KaRina. Point being, there are many of us out there with the love of cooking and sharing. Tonight I’m trying “your” version of chicken parmigiana. So i will let you know after tonight if it’s a success because I have picky eaters tonight. Thank you for looks like a simple dish to prepare.