Carolina Kitchen

Water Heating Has Options: Here's Two

Is it time for a new water heater? If so, there are options, solar and heat pump water heating in particular. Solar water heaters can be a cost-effective way to generate hot water for your home. They can be used in any climate, and the fuel is free. These systems include storage tanks and solar collectors, and there are two types: active, which have circulating pumps and controls, and passive, which don't.

Active Solar Water Heating System Options

Direct circulation systems Pumps circulate household water through the collectors and into the home. They work well in climates where it rarely freezes. Indirect circulation systems Pumps circulate a non-freezing, heat-transfer fluid through the collectors and a heat exchanger, which then heats the water that flows into the home. They are popular in colder climates.

Passive Solar Water Heating Systems

Typically less expensive than active systems, but they're usually not as efficient. However, they can be more reliable and may last longer. There are two basic types of passive systems: Integral collector-storage passive systems Consisting of a storage tank covered with a transparent material to allow the sun to heat the water, the water from the tank then flows into the plumbing system. These systems work best in areas where temperatures rarely fall below freezing and in households with significant daytime and evening hot water needs. Thermosyphon systems Water is heated in a collector on the roof and then flows through the plumbing system when a hot water faucet is opened. Most of these systems have a 40-gallon capacity.

Tanks and Collectors

Most solar water heaters require at least a well-insulated storage tank.

Two types of solar collectors are used for residential applications: Flat-plate collector Glazed flat-plate collectors are insulated, weatherproofed boxes that contain a dark absorber plate under one or more glass or plastic (polymer) covers. Integral collector-storage systems Also known as batch systems, they feature one or more black tanks or tubes in an insulated, glazed box. Cold water first passes through the solar collector, which preheats the water. It then continues to the conventional backup water heater, providing a reliable source of hot water. Appropriate for mildfreeze climates because the outdoor pipes could freeze in severe, cold weather.

Solar water heating systems almost always require a backup system for cloudy days and times of increased demand.

Another option is heat pump water heating, which is a two to three times more efficient way of heating water as compared to standard water heating.

Because they use to energy to move heat, rather than generate it, they are a more affordable option to replace a current water heater as well.

It will call for a new and different system, but unlike solar, this system doesn’t need to be roof-mounted. However, it is a system that requires 1,000 cu. ft. of space, as well as being located in an area that remains in the 40–90 degree range.

There are additional water heater options you could consider, but South River EMC offers rebates on these two specifically. Do your research today to find out what you want and need when the time comes to replace.

For details on the rebate offered by South River EMC visit sremc.com/energy-efficient- water-heating or call 910.892.8071 x 2153.

South River EMC Communicator

PO Box 931 Dunn, NC 28335 910.892.8071 800.338.5530 sremc.com

Warm Up Winter with Hearty Italian Classics

Bring color and excitement to the dinner table

Cool, crisp days call for comfort foods such as the classic flavors of traditional Italian cooking. Whether you’re Italian by heritage or simply by heart, learning the art of Italian cuisine could be easier than you think.

—Family Features

Bertolli Chicken and Broccoli Alfredo

With fettuccine This easy-to-make recipe takes 35 minutes and is a hit with kids. 1 tablespoon butter 1½ pounds boneless, skinless chicken breasts, cut into strips 1 jar Alfredo sauce 1 package (12 ounces) frozen broccoli florets, thawed 1 package (12 ounces) fettuccine pasta

Grated Parmesan cheese, for topping (optional)

In large nonstick skillet over medium-high heat, melt butter. Cook chicken, in batches if necessary, stirring occasionally, until chicken is thoroughly cooked (internal temp of 165 degrees). Remove chicken and set aside.

In same skillet, add sauce and broccoli; stir. Bring to boil over medium-high heat. Reduce heat to low and simmer, covered, stirring occasionally, until broccoli is heated through, about 5 minutes.

Stir in chicken and cook, stirring occasionally, until cooked through, about 2 minutes.

In separate pan, cook fettuccine according to package instructions.

Serve chicken, broccoli and sauce over hot fettuccine and sprinkle grated Parmesan cheese on top, if desired.

Yield: 4 servings

Fresh Tomato Bruschetta Chicken If you’re a seafood lover, reimagine this dish by swapping in a mild white fish like halibut, cod or snapper. 1/3 cup extra-virgin olive oil 3 tablespoons finely chopped fresh basil, plus additional for garnish 3 cloves garlic, minced 2 teaspoons kosher salt ½ teaspoon ground black pepper ½ teaspoon dried oregano 1 large onion, thinly sliced 1 jar (24.7 ounces) marinara sauce 6 thinly sliced boneless, skinless chicken breast cutlets (about 1½ pounds) 2 cups multi-colored grape tomatoes, halved 2 stems cherry tomatoes on the vine ½ cup shredded Parmesan cheese 2 tablespoons balsamic glaze Preheat oven to 400 degrees.

In small bowl, whisk olive oil, basil, garlic, salt, pepper and oregano until combined.

Combine 2 tablespoons oil mixture and chicken in resealable plastic bag. Let stand 5–10 minutes at room temperature to marinate.

In medium skillet, heat 2 tablespoons oil mixture over medium heat. Add onions; cook 3–4 minutes or until crisptender. Stir in marinara sauce. Pour mixture into lightly greased 13-by-9-inch baking dish. Arrange chicken breasts in dish, overlapping if necessary. Top with grape tomatoes and cherry tomato stems. Spoon remaining oil mixture over tomatoes.

Bake, covered, for 25 minutes or until chicken reaches 165 degrees and tomatoes start to burst.

Sprinkle with Parmesan, drizzle with balsamic glaze and garnish with fresh basil leaves before serving.

Yield: 6 servings